Roasted Sweet Potato Burritos (Print Version)

Warm tortillas packed with roasted sweet potatoes, black beans, and savory spices for a hearty meal.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (approximately 1.1 lbs)
02 - 1 red onion, sliced
03 - 1 red bell pepper, chopped
04 - 2 cloves garlic, minced

→ Legumes

05 - 1 can (14 oz) black beans, drained and rinsed

→ Spices & Seasoning

06 - 2 tablespoons olive oil
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon ground coriander
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Tortillas & Extras

13 - 4 large flour tortillas (10 inches)
14 - 3.5 oz shredded cheddar or Monterey Jack cheese (optional)
15 - 1 avocado, sliced
16 - 4 tablespoons sour cream or Greek yogurt
17 - Fresh cilantro, chopped
18 - Lime wedges, for serving

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine diced sweet potatoes, sliced onion, and chopped bell pepper with olive oil, ground cumin, smoked paprika, chili powder, ground coriander, salt, and black pepper. Mix well to coat evenly.
03 - Spread the seasoned vegetables evenly on the prepared baking sheet. Roast for 25 to 30 minutes, tossing once halfway through, until the vegetables are tender and caramelized. Remove from the oven and allow to cool for 5 minutes.
04 - Heat a large skillet over medium heat. Add the black beans and minced garlic, stirring occasionally for 2 to 3 minutes until warmed through.
05 - Heat the flour tortillas in a dry skillet or microwave until they are soft and pliable.
06 - On each tortilla, layer roasted vegetables, warmed black beans, shredded cheese if using, avocado slices, and a dollop of sour cream or Greek yogurt. Sprinkle with fresh chopped cilantro.
07 - Fold in the sides of each tortilla and roll tightly to enclose the filling.
08 - Place the burritos seam-side down in a skillet over medium heat. Toast each side for 2 to 3 minutes until golden brown and crisp.
09 - Serve the burritos warm with lime wedges on the side.

# Expert Hints:

01 -
  • The sweet potatoes caramelize into something almost candy-like, balanced perfectly by the earthiness of black beans and warm spices.
  • It comes together in under an hour and tastes like you spent way more effort than you actually did.
  • These burritos are naturally vegetarian, naturally filling, and naturally impossible to mess up.
02 -
  • Don't skip the halfway stir when roasting—this is what transforms ordinary vegetables into something with real depth and caramelization.
  • Warm your tortillas, always. Cold tortillas crack and tear; warm ones are forgiving and flexible.
  • The optional toasting step is where the texture transforms from soft to something more substantial—try it at least once.
03 -
  • Cut your sweet potatoes into consistent pieces so everything roasts at the same pace and nothing burns while waiting for the rest to soften.
  • If your tortillas are tearing when you roll, that's a sign they need more warmth—don't tough it out, just heat them longer.

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