Roasted Sweet Potato Burritos (Printable)

A flavorful blend of roasted sweet potatoes, black beans, and spices wrapped in a warm tortilla.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 red bell pepper, diced
03 - 1 small red onion, diced
04 - 2 cloves garlic, minced

→ Beans

05 - 1 (15-ounce) can black beans, drained and rinsed

→ Spices & Seasonings

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 salt
11 - 1/4 teaspoon black pepper

→ Assembly

12 - 4 large flour tortillas
13 - 1 cup shredded cheddar or Monterey Jack cheese (optional)
14 - 1/2 cup fresh cilantro, chopped
15 - 1 avocado, sliced
16 - 1/3 cup sour cream or Greek yogurt (optional)
17 - Lime wedges, for serving

# How-To:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine sweet potatoes, red bell pepper, red onion, and garlic. Toss with olive oil, ground cumin, smoked paprika, chili powder, salt, and black pepper until evenly coated.
03 - Spread the vegetable mixture evenly on the baking sheet and roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are tender and golden brown.
04 - Transfer roasted vegetables to a large skillet set over medium heat. Add black beans and cook for 2 to 3 minutes, stirring occasionally, until warmed through. Adjust seasoning as necessary.
05 - Heat tortillas in a dry skillet or microwave until pliable and warm.
06 - Divide the sweet potato and black bean mixture evenly among tortillas. Top with cheese (if using), chopped cilantro, avocado slices, and a dollop of sour cream or Greek yogurt.
07 - Fold in the sides of each tortilla and roll tightly into burritos. Slice in half and serve with lime wedges.

# Expert Advice:

01 -
  • The roasted sweet potatoes get crispy at the edges while staying creamy inside, which feels like a small victory every single time.
  • You can make these entirely vegan or pile on cheese and sour cream, whatever your kitchen situation allows.
  • They're proof that weeknight dinners don't have to be boring, especially when spices do the heavy lifting.
02 -
  • Don't skip the halfway stirring during roasting; the vegetables on the edges cook faster than those in the center, and stirring ensures everything finishes at the same time.
  • If your tortillas are on the thinner side, wrap them in a warm towel while you assemble the burritos so they stay pliable and don't tear when you roll them.
  • The key to a burrito that doesn't fall apart is not overfilling it; leave at least an inch of tortilla around the edges for folding and rolling.
03 -
  • Cut your sweet potatoes into uniform pieces so they all roast at the same rate, giving you consistent texture throughout.
  • Don't wash your hands immediately after handling hot peppers or chili powder; rinse first with oil, then soap and water, which actually neutralizes the heat better.

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