Roasted Sweet Potato Black Bean Burritos (Printer-Friendly)
Flour tortillas filled with roasted sweet potatoes, black beans, and aromatic spices for a hearty vegetarian handheld meal.
# What You'll 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 Make It:
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 and 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 if desired.
# Expert Advice:
01 -
- The roasted sweet potatoes get these crispy edges while staying creamy inside, creating the most satisfying texture contrast
- These burritos actually taste better the next day, making them the ultimate meal prep MVP
02 -
- Don't crowd your baking sheet when roasting or the vegetables will steam instead of caramelize
- Let the roasted vegetables cool for just 5 minutes before mixing with beans, or they'll make everything mushy
03 -
- Cut your sweet potatoes slightly smaller than you think you should—they shrink during roasting
- Squeeze lime juice over the filling before rolling, not after—it distributes more evenly this way