Roasted Sweet Potato Burritos

I stumbled on this recipe during a week when I had nothing but sweet potatoes and a forgotten can of black beans in the pantry. The oven was already on for something else, so I figured why not roast them with whatever spices were within reach. What came out of that tray was so caramelized and smoky that I never looked back.

One evening I made these for friends who swore they needed meat in every meal. Halfway through their first bite, the room went quiet except for the sound of chewing. By the end of the night, they were asking for the recipe and I knew I had something worth keeping.

Ingredients

• Sweet potatoes: Choose firm, unblemished ones and dice them evenly so they roast at the same rate.
• Red onion: It softens and sweetens in the oven, adding a gentle sharpness that balances the spices.
• Garlic: Fresh cloves bring warmth without overpowering the other flavors.
• Black beans: Rinse them well to remove excess sodium and that metallic canned taste.
• Olive oil: Just enough to help the vegetables caramelize without making them greasy.
• Cumin, smoked paprika, chili powder: This trio creates that earthy, smoky depth that makes the filling taste like it simmered for hours.
• Salt and black pepper: Season generously, roasted vegetables need more than you think.
• Flour tortillas: Go for the larger ones so you have room to fold without bursting the seams.
• Cheddar cheese: It melts into the warm filling and adds a little richness.
• Cilantro and lime: These bring brightness and cut through the richness with every bite.
• Avocado, salsa, sour cream: Optional, but they turn a good burrito into a great one.

Instructions

Prep the oven:

Set it to 220°C and line your tray with parchment so nothing sticks. A hot oven is key to getting those caramelized edges.

Season the vegetables:

Toss the sweet potatoes and onion with oil and spices in a big bowl until every piece is coated. Dont be shy with the cumin.

Roast until golden:

Spread them out in a single layer and roast for 25 to 30 minutes, stirring halfway. You want them tender inside and crispy at the edges.

Warm the beans:

Sauté the garlic briefly in a skillet, then add the black beans and roasted vegetables. Stir gently for a few minutes until everything is heated through.

Heat the tortillas:

Warm them in a dry skillet or microwave so they fold without tearing.

Assemble the burritos:

Spoon the filling down the center of each tortilla, then add cheese, cilantro, and a squeeze of lime. Fold in the sides and roll tightly.

Toast for crispness:

If you like a golden exterior, place them seam side down in a hot skillet for a couple of minutes. This step is optional but worth it.

Serve immediately:

Set them out with extra salsa, sour cream, and lime wedges on the side.

Save to Pinterest

There was a rainy Sunday when I made a double batch of these and froze half. Weeks later, I pulled one out, reheated it in a skillet, and it tasted just as good as the day I made it. That kind of convenience turned this into a regular in my kitchen.

Making It Your Own

If you want more substance, stir in some cooked rice or corn with the beans. For heat, add chipotle sauce or pickled jalapeños. I have also used vegan cheese and yogurt when cooking for friends with dietary restrictions, and no one noticed the difference.

What to Serve Alongside

A simple green salad with lime vinaigrette keeps things light. If you want a drink, a crisp lager or citrusy sparkling water pairs beautifully. Tortilla chips and guacamole on the side never hurt either.

Storage and Reheating

Wrap assembled burritos individually in foil and refrigerate for up to three days. To reheat, unwrap and warm them in a skillet over medium heat, turning once. You can also freeze them for up to a month and reheat straight from frozen in the oven at 180°C for about 25 minutes.

• Let the filling cool completely before assembling if you plan to freeze them.
• Use a damp paper towel when microwaving to keep the tortilla from drying out.
• Toast them after reheating for a bit of crunch.

Save to Pinterest

This recipe has fed me through busy weeknights, lazy weekends, and everything in between. I hope it does the same for you.

Recipe FAQs

→ How do I roast the sweet potatoes properly?

Toss diced sweet potatoes with olive oil and spices, then spread evenly on a baking tray. Roast at 220°C (425°F) for 25–30 minutes, stirring once, until golden and tender.

→ Can I use canned beans for this dish?

Yes, rinsed and drained canned black beans work well and are added after roasting vegetables to absorb flavors.

→ What are good optional toppings to add?

Avocado slices, fresh salsa, sour cream or Greek yogurt, and a squeeze of lime enhance the burritos with creaminess and brightness.

→ How can I make this suitable for vegan diets?

Use plant-based cheese and non-dairy yogurt or skip dairy toppings entirely for a fully vegan version.

→ Is it necessary to toast the burritos after assembling?

Toasting adds a crispy texture and seals the fillings but is optional; enjoy them soft or grilled based on preference.