Roasted Sweet Potato Black Bean Burritos (Print version)
Enjoy these vibrant vegetarian burritos featuring roasted sweet potatoes, seasoned black beans, and fresh toppings, all in a warm tortilla.
# What you'll need:
→ Produce
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 medium red onion, diced
03 - 2 cloves garlic, minced
→ Pantry
04 - 1 can (15 oz) black beans, drained and rinsed
→ Seasoning and Oil
05 - 2 tablespoons olive oil
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon chili powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Wraps
11 - 4 large (10-inch) flour tortillas
→ Toppings and Garnish
12 - 1 cup shredded cheddar or Monterey Jack cheese
13 - 1 cup fresh baby spinach or chopped lettuce
14 - 1/2 cup salsa or pico de gallo
15 - 1/2 cup sour cream or Greek yogurt
16 - 1 avocado, sliced (optional)
17 - Fresh cilantro, chopped (optional)
# How to make it:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine sweet potato cubes, diced red onion, and minced garlic with olive oil, ground cumin, smoked paprika, chili powder, salt, and black pepper. Toss to ensure even coating. Spread the seasoned mixture in a single layer on the prepared baking sheet.
03 - Roast the vegetables for 25–30 minutes, stirring halfway through the cooking time, until the sweet potatoes are tender and exhibit light caramelization.
04 - While the vegetables are roasting, gently warm the drained and rinsed black beans in a small saucepan over medium heat for 3–4 minutes, stirring occasionally.
05 - Warm the flour tortillas either in a dry skillet over medium heat or in a microwave for 10–20 seconds, until they become pliable.
06 - Distribute the roasted sweet potato mixture and warm black beans evenly among the warmed tortillas. Top each with shredded cheese, spinach or lettuce, salsa, sour cream or Greek yogurt, and sliced avocado if desired.
07 - Fold in the opposite sides of each tortilla, then roll it up tightly from the bottom to form a secure burrito.
08 - For an optional crisped exterior, place the assembled burritos seam-side down in a skillet over medium heat for 2–3 minutes, allowing them to seal and lightly toast.
09 - Slice each burrito in half and serve immediately. Garnish with fresh chopped cilantro if desired.
# Expert suggestions:
01 -
- You'll be amazed how quickly you can get a hearty, flavorful meal on the table, even on your busiest weeknights.
- It's secretly packed with nourishing veggies and protein, making you feel good without sacrificing any deliciousness.
02 -
- Don't overcrowd the baking sheet when roasting the veggies, or they'll steam instead of caramelize.
- Warming the tortillas is non-negotiable; cold tortillas will tear, ruining your beautiful burrito.
03 -
- For perfectly even roasting, ensure your sweet potato cubes are roughly the same size; this prevents some pieces from burning while others remain undercooked.
- If you're feeling adventurous, add a pinch of smoked paprika directly to your warming black beans for an extra layer of savory depth.