Roasted Sweet Potato Black Bean (Printable)

Hearty burritos with roasted sweet potatoes, black beans, spices, and warm tortillas for a filling meal.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 red bell pepper, diced
03 - 1 small red onion, diced
04 - 2 cloves garlic, minced

→ Beans and Grains

05 - 1 can (15 oz) black beans, drained and rinsed
06 - 4 large flour tortillas (10-inch)

→ Spices & Seasonings

07 - 2 tbsp olive oil
08 - 1 tsp ground cumin
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp chili powder
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper

→ Toppings (optional)

13 - 1 cup shredded cheddar or Monterey Jack cheese
14 - 1/2 cup fresh cilantro, chopped
15 - 1 avocado, sliced
16 - 1/2 cup sour cream or Greek yogurt
17 - 1/2 cup salsa or pico de gallo
18 - Lime wedges

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss sweet potatoes, bell pepper, and red onion with olive oil, cumin, smoked paprika, chili powder, salt, and pepper until evenly coated.
03 - Spread vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, stirring halfway, until sweet potatoes are tender and edges are caramelized.
04 - In a large skillet over medium heat, add a touch of olive oil and sauté garlic for 1 minute until fragrant. Add black beans and roasted vegetables; cook for 2–3 minutes, stirring, until heated through. Adjust seasoning if needed.
05 - Warm tortillas in a dry skillet or microwave until pliable.
06 - Divide the filling among the tortillas. Top with cheese, cilantro, avocado, and any desired toppings.
07 - Fold in the sides and roll up each tortilla into a burrito. Serve with lime wedges and extra salsa or sour cream.

# Expert Tips:

01 -
  • The roasted vegetables get those perfectly caramelized edges that make everything taste like you spent hours on them
  • These hold up beautifully for lunch the next day, which is saying something for a burrito
  • You can customize the toppings based on whats wilting in your crisper drawer
02 -
  • Cut your sweet potatoes the same size so they all finish roasting at the same time
  • Do not skip warming the tortillas or you will end up with a cracked mess on your hands
  • Let the filling cool for just a few minutes before rolling or the cheese will melt too fast and make everything slippery
03 -
  • Use a mix of cheddar and Monterey Jack for the best melt
  • Spread a thin layer of sour cream on the tortilla before adding the filling to help everything stay together

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