Roasted Sweet Potato Black Bean Burritos (Printable View)
Enjoy vibrant vegetarian burritos featuring roasted sweet potatoes, seasoned black beans, and fresh toppings, all in a warm tortilla.
# What You’ll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 medium red onion, diced
03 - 2 cloves garlic, minced
→ Beans
04 - 1 (15-ounce) can black beans, drained and rinsed
→ Seasonings
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
→ Tortillas
11 - 4 large (10-inch) flour tortillas
→ Toppings
12 - 1 cup shredded Cheddar or Monterey Jack cheese
13 - 1 cup fresh baby spinach or finely shredded lettuce
14 - 1/2 cup salsa or pico de gallo
15 - 1/2 cup sour cream or plain Greek yogurt
16 - 1 avocado, thinly sliced
17 - Fresh cilantro, roughly chopped
# Cooking Steps:
01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
02 - In a spacious mixing bowl, combine the diced sweet potato, red onion, and minced garlic. Drizzle with olive oil, then generously season with ground cumin, smoked paprika, chili powder, salt, and black pepper. Toss until all ingredients are evenly coated. Spread the seasoned mixture in a single layer onto the prepared baking sheet.
03 - Roast the vegetables for 25 to 30 minutes, ensuring to stir them halfway through the cooking time, until the sweet potatoes are tender and exhibit a slight caramelization.
04 - While the vegetables are roasting, gently warm the drained and rinsed black beans in a small saucepan over medium heat for 3 to 4 minutes, stirring occasionally to ensure even heating.
05 - Warm the flour tortillas either in a dry skillet over medium heat or in the microwave for 10 to 20 seconds until they become pliable and soft.
06 - Lay out the warmed tortillas. Evenly distribute the roasted sweet potato mixture and warm black beans among them. Top each with shredded cheese, baby spinach or lettuce, salsa, sour cream or Greek yogurt, and avocado slices if desired.
07 - Carefully fold in the opposite sides of each tortilla, then tightly roll them from the bottom up to form a secure burrito.
08 - For an enhanced texture, place the assembled burritos seam-side down in a dry skillet over medium heat and toast for 2 to 3 minutes until the exterior is lightly crisped and golden.
09 - Slice each burrito in half and serve immediately. Garnish with fresh cilantro, if preferred.
# Expert Tips:
01 -
- This dish is deceptively easy to pull together, making it perfect for a busy weeknight.
- The combination of sweet, savory, and a hint of spice creates an irresistible flavor profile that you'll crave.
- It's incredibly versatile, easily customizable to whatever fresh ingredients you have on hand.
02 -
- Overcrowding your baking sheet is a common mistake that leads to steamed, not roasted, vegetables; ensure everything has space for proper caramelization.
- The quality of your spices truly matters here; fresh, fragrant spices will elevate the entire dish from good to unforgettable.
03 -
- For an even deeper flavor, let the roasted vegetables cool slightly before adding them to the burritos; this intensifies their sweetness.
- If you're making these ahead for meal prep, wrap each assembled burrito tightly in foil before refrigerating or freezing, then reheat gently in the oven or a skillet.