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Burritos have emerged as a beloved dish across the globe, captivating taste buds with their versatility and flavor. Originating from Mexican cuisine, burritos are traditionally made with a wheat flour tortilla wrapped around a delectable filling, often packed with beans, meats, vegetables, and various condiments. In recent years, the plant-based food movement has gained tremendous momentum, prompting chefs and home cooks alike to reimagine classic recipes in healthier, more inclusive ways. This is where our Sweet & Savory Roasted Sweet Potato and Black Bean Burritos come into play.

Roasted Sweet Potato and Black Bean Burritos

Discover a delicious twist on a classic with these Sweet & Savory Roasted Sweet Potato and Black Bean Burritos. Combining the natural sweetness of roasted sweet potatoes and the heartiness of black beans, this recipe is perfect for anyone looking to enjoy a healthy, plant-based meal. Easy to prepare and packed with nutrients, these burritos are a satisfying option for weeknight dinners or meal prep. Customize with your favorite toppings and savor every bite!
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Ingredients
  

2 medium sweet potatoes, diced

1 can (15 oz) black beans, drained and rinsed

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

4 large flour tortillas

1 cup shredded cheddar cheese

½ cup fresh cilantro, chopped

1 avocado, sliced (for serving)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Sweet Potatoes: In a large mixing bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper until well coated.

      Roast the Vegetables: Spread the seasoned sweet potatoes evenly on a baking sheet. In the same mixing bowl, add the diced red bell pepper, red onion, and minced garlic. Toss lightly and spread onto the baking sheet with the sweet potatoes. Roast in the preheated oven for about 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, stirring halfway through.

        Prepare the Filling: In a large bowl, combine the roasted vegetables, black beans, and chopped cilantro. Mix well to combine all flavors.

          Assemble the Burritos: Place a tortilla on a flat surface. Spoon a generous amount of the sweet potato-black bean mixture onto the center of the tortilla. Top with a handful of shredded cheddar cheese.

            Roll the Burrito: Fold in the sides of the tortilla and then roll it up from the bottom to the top, ensuring the filling is secure. Repeat this process for the remaining tortillas.

              Toast the Burritos (Optional): In a skillet over medium heat, add a little olive oil. Place the burritos seam-side down in the skillet and toast for about 2-3 minutes on each side, or until golden brown and crispy.

                Serve and Enjoy: Slice the burritos in half and serve warm with sliced avocado and lime wedges on the side. Garnish with additional cilantro if desired.

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings