Roasted Sweet Potato Burritos (Printable Version)

A filling burrito with caramelized sweet potatoes, black beans, and bold spices, ideal for a satisfying vegetarian dish.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (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 & Seasoning

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

→ Wrap & Fillings

11 - 4 large flour tortillas (10 inches)
12 - 3.5 oz grated cheddar cheese (or 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:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Toss diced sweet potatoes and red onion with olive oil, cumin, smoked paprika, chili powder, salt, and black pepper until evenly coated.
03 - Spread the seasoned vegetables on the prepared tray and roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
04 - Sauté minced garlic in a skillet over medium heat for 1 minute. Add black beans and roasted vegetables, cooking for 2 to 3 minutes while stirring gently.
05 - Warm the flour tortillas in a dry skillet or microwave until pliable.
06 - Divide the sweet potato and black bean mixture evenly among tortillas. Top with grated cheese, chopped cilantro, and a squeeze of lime juice.
07 - Add optional toppings if desired. Fold sides in and roll burritos tightly.
08 - Toast burritos seam-side down in a skillet for 2 to 3 minutes for a crispy exterior.
09 - Serve immediately accompanied by salsa, sour cream, and lime wedges.

# Expert Tips:

01 -
  • The sweet potatoes get crispy edges in the oven that taste like candy against the smoky spices.
  • Everything comes together in under an hour, and you probably have half the ingredients already.
  • It's one of those recipes that tastes like you tried harder than you did.
02 -
  • Don't skip stirring the vegetables halfway through roasting or you'll get some pieces charred and others barely cooked.
  • Warm your tortillas or they'll tear the second you try to fold them, I've had too many fillings spill onto the counter to ignore this.
  • Let the filling cool for a minute before assembling so the cheese melts but the tortilla doesn't get soggy.
03 -
  • Cut your sweet potatoes into even pieces so they roast at the same rate, uneven chunks mean some are mushy and some are hard.
  • If you're making these vegan, nutritional yeast mixed into the beans mimics the savory richness of cheese.
  • Toast the burritos seam-side down without oil, the tortilla crisps up from its own moisture and won't stick if your pan is hot enough.

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