Week 21: “All Together Now” Bean Burrito Bake Tray!

Some days you just want to put everything you want to eat together into the oven, forget about it for awhile, and then put it on a tortilla. If you’re having one of those days, this recipe is for you. I used both red and black beans, but you could use either or ground beef or tempeh if you wanted. I will say that using both, and throwing in a can of diced tomatoes in the end, made it basically a chili burrito, but that was not bad! For a more classically burrito-like filling, stick to black beans and hold off on the diced tomatoes. Unfortunately, there is nothing photogenic about either the lighting or the filling itself at the moment, so you’ll have to use your imagination and this drawing I did of a burrito to guide you OR make it yourself and share your results with us on facebook!

This is also definitely a bulk food situation. We got easily 11 overstuffed burritos out of this recipe, with rice and the tin of diced tomatoes. Even without wraps, it made for a hearty dish just served over rice. With or without the tomatoes, the bake tray results will freeze well and you could freeze them in individual burrito sizes with grated cheese already on top so it would be ready to throw into a deconstructed burrito lunch if you so desired.

All Together Now Bean Burrito Bake Tray

say that three times fast


  • 1 large sweet potato, or 2-3 smaller sweet potatoes peeled and cubed
  • 2-3 red and/or green peppers chopped
  • 1-2 ` onions chopped (you can caramelize them separately if you like that flavour, or throw them in the bake tray for a less sweet flavour)
  • 1-2 cans black or red kidney beans or about 3 cups lightly cooked and rinsed black or red kidney beans
  • spices to taste i used chili powder, a bit of cumin and cayenne, and salt and pepper
  • 1-2 tbsp butter or olive oil
  • 1 bag spinach roughly chopped
  • 1 can diced tomatoes (drained) optional, for a more chili-like situation
  • tortillas optional, especially if you added diced tomatoes
  • 2 cups cooked rice also optional
  • 1 bag salad greens for topping
  • sour cream or yoghurt for topping
  • grated cheese of your choosing for topping


  1. preheat the oven to 450

  2. throw the chopped pepper, sweet potato, and onions in a baking tray with a fairly good edge on it, or a casserole dish.

  3. add a bit of the bean liquid to the tray/dish, then rinse the beans and add them to the tray as well.

  4. add your seasonings, salt, pepper, and a bit of butter or olive oil. mix well.

  5. cover the tray lightly with some tinfoil, and toss in the oven

  6. let it bake until you can put a fork through the sweet potato easily, about 1 hour

  7. throw some rice on about half an hour in if you'd like a rice and bean burrito situation!

  8. add spinach and, if desired, diced tomatoes – mix to combine

  9. continue cooking with the tinfoil off until the spinach turns that bright green colour, about 10-15 mins

  10. grate some cheese, pop open the sour cream, and dress your burrito!