Roasted Sweet Potato Burritos (Printable)

A flavorful blend of roasted sweet potatoes and black beans wrapped in warm tortillas.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (approximately 1.1 lbs)
02 - 1 small red onion, diced
03 - 2 garlic cloves, 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-inch)
12 - 3.5 oz grated cheddar cheese (or vegan cheese for dairy-free option)
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

# Steps:

01 - Preheat the oven to 425°F and line a baking tray with parchment paper.
02 - In a large mixing bowl, toss diced sweet potatoes and red onion with olive oil, ground cumin, smoked paprika, chili powder, salt, and black pepper until evenly coated.
03 - Spread the seasoned vegetables on the prepared baking tray and roast for 25 to 30 minutes, stirring halfway through, until tender and golden.
04 - Sauté the minced garlic in a skillet over medium heat for 1 minute; add the black beans and roasted vegetables, cooking for an additional 2 to 3 minutes while stirring gently.
05 - Warm the flour tortillas in a dry skillet or microwave until pliable.
06 - Divide the sweet potato and black bean mixture evenly among the tortillas, then top with grated cheddar cheese, chopped cilantro, and a squeeze of lime juice.
07 - Add optional toppings as desired, fold the sides of each tortilla, and roll tightly into burritos.
08 - For a crispy finish, toast burritos seam-side down in a skillet for 2 to 3 minutes.
09 - Serve immediately with additional salsa, sour cream, and lime wedges.

# Expert Advice:

01 -
  • The caramelized sweet potatoes get so naturally sweet and tender that you won't miss meat at all.
  • Everything comes together in under an hour, making it perfect for weeknight dinners or meal prep Sunday.
  • It's endlessly customizable—add rice, swap in chipotle sauce, load it with toppings, or keep it simple.
02 -
  • Don't skip the halfway stir during roasting—vegetables on the edges cook faster and can burn if left alone too long.
  • If your tortillas are a bit thick or old, microwave them wrapped in a damp towel for 30 seconds to make them much more pliable and rollable.
03 -
  • Don't drain your black beans and throw away the liquid—that starchy water is gold for soup bases or to thin out other bean dishes.
  • If you have a cast iron skillet, use it for roasting instead of a baking tray; the heat is more even and the vegetables brown even better.

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