Roasted Sweet Potato Beans (Printer-Friendly)

A hearty blend of caramelized sweet potatoes and black beans wrapped in warm tortillas with zesty spices and cheese.

# What You'll 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 (14 oz) black beans, drained and rinsed

→ Spices & Seasoning

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 diameter)
12 - 3.5 oz grated cheddar cheese or vegan cheese alternative
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 - Heat oven to 425°F and line a baking sheet with parchment paper.
02 - Combine diced sweet potatoes and red onion in a large bowl. Toss with olive oil, cumin, smoked paprika, chili powder, salt, and black pepper until evenly coated.
03 - Spread the seasoned vegetables on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until softened and golden.
04 - In a skillet over medium heat, sauté minced garlic for 1 minute. Add black beans and roasted vegetables, cooking for 2 to 3 minutes while stirring gently.
05 - Heat tortillas in a dry skillet or microwave until flexible and warm.
06 - Divide the sweet potato and black bean mixture evenly among the tortillas. Top with grated cheese, chopped cilantro, and a splash of lime juice.
07 - Add optional toppings as desired. Fold in the sides and roll the burritos tightly.
08 - Toast burritos seam-side down in a skillet for 2 to 3 minutes for a crispy exterior, if preferred.
09 - Serve immediately with extra salsa, sour cream or yogurt, and lime wedges.

# Expert Advice:

01 -
  • The sweet potatoes get crispy and golden in the oven, giving every bite a satisfying texture.
  • Its filling enough to keep you going without feeling heavy or overly rich.
  • You can prep the roasted veggies ahead and assemble burritos in minutes on busy nights.
  • The smoky paprika and lime juice create a flavor combo thats hard to resist.
02 -
  • Dont overcrowd the baking tray or the sweet potatoes will steam instead of roast and you wont get those crispy edges.
  • If your tortillas are cold and stiff, they will crack when you roll them, so always warm them first.
  • Taste the filling before assembling and adjust the salt or lime juice, every batch needs a slightly different touch.
03 -
  • Use a large spoon to press the filling into the center of the tortilla before rolling, it helps you get a tighter, neater burrito.
  • If youre making a big batch, wrap each burrito in foil and freeze them for up to a month, then reheat straight from frozen in the oven.
  • For extra crispiness, brush the outside of the rolled burrito with a little olive oil before toasting it in the skillet.

Go Back