Roasted Sweet Potato Black Bean Burritos (Printable Version)

Warm flour tortillas filled with caramelized sweet potatoes, hearty black beans, and aromatic spices create a satisfying, nourishing handheld meal.

# What You Need:

→ Vegetables

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

→ Legumes

04 - 1 can (15 oz) black beans, drained and rinsed

→ Spices & Seasonings

05 - 2 tbsp olive oil
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1/2 tsp chili powder
09 - 1/2 tsp ground coriander
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper

→ Fresh Ingredients

12 - 1/2 cup fresh cilantro, chopped
13 - 1 lime, cut into wedges

→ Assembly

14 - 4 large flour tortillas (10-inch)
15 - 1 cup shredded cheddar or Monterey Jack cheese
16 - 1 cup fresh salsa or pico de gallo
17 - 1 cup sour cream or Greek yogurt

# How-To:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato cubes, red onion, and garlic with olive oil, cumin, smoked paprika, chili powder, coriander, salt, and pepper until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and slightly caramelized.
04 - While vegetables roast, warm the black beans in a saucepan over medium heat until heated through.
05 - Once roasted, transfer vegetables to a large bowl. Add black beans and chopped cilantro. Toss gently to combine.
06 - Warm tortillas in a dry skillet or microwave until pliable.
07 - Spoon a generous portion of the sweet potato-bean mixture onto the center of each tortilla. Top with cheese, salsa, and sour cream. Squeeze fresh lime juice over the filling.
08 - Fold the sides of the tortilla over the filling, then roll up tightly from the bottom to form a burrito. Serve immediately garnished with extra cilantro and lime wedges.

# Expert Tips:

01 -
  • The roasted sweet potatoes get these irresistible crispy edges while staying creamy inside
  • Everything comes together in under an hour with mostly pantry ingredients
  • These burritos actually taste better the next day, making them perfect meal prep
02 -
  • Dry your sweet potato cubes well after cutting so they actually roast instead of steam
  • Do not overcrowd the baking sheet or the vegetables will steam and never get those crispy edges we want
  • Let the roasted vegetables cool for just 5 minutes before assembling so the tortilla does not get soggy
03 -
  • Use a pastry brush to lightly oil your tortillas before warming them for extra flavor and flexibility
  • If you are meal prepping, wrap each burrito tightly in foil and freeze for up to 3 months

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