Roasted Sweet Potato Burritos (Printable)

Burritos filled with caramelized sweet potatoes, black beans, spices, cheese, and fresh cilantro for a hearty meal.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (approximately 17.6 oz)
02 - 1 small red onion, diced
03 - 2 cloves garlic, minced

→ Beans

04 - 1 can black beans, drained and rinsed (14 oz)

→ Spices & Seasonings

05 - 2 tablespoons olive oil
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon chili powder
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ Wrap & Fillings

11 - 4 large flour tortillas (10 inches)
12 - 3.5 oz grated cheddar cheese (substitute vegan cheese for dairy-free)
13 - ½ cup fresh cilantro, chopped
14 - 1 lime, cut into wedges

→ Optional Toppings

15 - 1 avocado, sliced
16 - ½ cup salsa
17 - ½ cup sour cream or Greek yogurt

# How to Make It:

01 - Preheat the oven to 425°F and line a baking tray with parchment paper.
02 - In a large bowl, combine diced sweet potatoes and red onion with olive oil, cumin, smoked paprika, chili powder, salt, and black pepper. Toss until evenly coated.
03 - Arrange the seasoned vegetables in a single layer on the prepared tray. Roast for 25 to 30 minutes, stirring halfway through, until tender and golden.
04 - Heat a skillet over medium heat and sauté minced garlic for 1 minute. Add black beans and the roasted vegetables to the skillet, cooking for 2 to 3 minutes while stirring gently.
05 - Warm the flour tortillas in a dry skillet or microwave until pliable.
06 - Distribute the sweet potato and black bean mixture evenly among the tortillas. Top with grated cheddar cheese, chopped cilantro, and a squeeze of lime juice.
07 - Add avocado slices, salsa, and sour cream or Greek yogurt as desired. Fold in the sides and roll the tortillas tightly to form burritos.
08 - For a crisp finish, toast the burritos seam-side down in a skillet for 2 to 3 minutes.
09 - Serve immediately with additional salsa, sour cream, and lime wedges.

# Expert Tips:

01 -
  • The sweet potatoes get these crispy edges that contrast beautifully with the creamy beans.
  • Its filling enough to quiet even the hungriest appetite without feeling heavy.
  • You can prep the roasted filling ahead and assemble burritos all week long.
02 -
  • Dont overcrowd the baking tray or the vegetables will steam instead of roast.
  • Taste the filling before assembling and adjust the salt, it makes all the difference.
  • If your tortillas are cold, they will crack when you roll them, so warm them properly.
03 -
  • Roast extra sweet potatoes and toss them into salads or grain bowls throughout the week.
  • A cast iron skillet gives the best crispy exterior when toasting the burritos.
  • If the tortillas keep tearing, try steaming them briefly in a damp towel instead of dry heating.

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