Roasted Sweet Potato Burritos (Printable)

Vibrant burritos filled with caramelized sweet potatoes, black beans, and a mix of fragrant spices wrapped in warm tortillas.

# What You’ll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (about 1.1 lbs)
02 - 1 red onion, sliced
03 - 1 red bell pepper, chopped
04 - 2 cloves garlic, minced

→ Legumes

05 - 1 can (14 oz) black beans, drained and rinsed

→ Spices & Seasoning

06 - 2 tbsp olive oil
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1/2 tsp chili powder
10 - 1/2 tsp ground coriander
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper

→ Tortillas & Extras

13 - 4 large flour tortillas (10 in)
14 - 3.5 oz shredded cheddar or Monterey Jack cheese (optional)
15 - 1 avocado, sliced
16 - 4 tbsp sour cream or Greek yogurt
17 - Fresh cilantro, chopped
18 - Lime wedges, for serving

# How To Make It:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine diced sweet potatoes, sliced onion, and chopped bell pepper with olive oil, cumin, smoked paprika, chili powder, coriander, salt, and black pepper. Toss to coat evenly.
03 - Spread the seasoned vegetables evenly on the prepared baking sheet and roast for 25 to 30 minutes, tossing halfway through, until tender and caramelized. Remove and allow to cool for 5 minutes.
04 - Warm black beans with minced garlic in a skillet over medium heat for 2 to 3 minutes, stirring occasionally until heated through.
05 - Heat tortillas in a dry skillet or microwave until pliable.
06 - Layer roasted vegetables, black beans, shredded cheese (if using), avocado slices, and sour cream or Greek yogurt onto each tortilla. Garnish with chopped cilantro.
07 - Fold the sides of each tortilla inward, then roll tightly to enclose the filling.
08 - Place burritos seam-side down in a skillet over medium heat and toast for 2 to 3 minutes per side until golden and crisp.
09 - Serve hot with lime wedges on the side.

# Expert Advice:

01 -
  • They taste indulgent and restaurant-quality but come together faster than you'd expect.
  • The roasted vegetables get soft inside and caramelized on the edges, which somehow makes everything taste better.
  • You can eat them warm fresh from the pan or pack them cold for lunch the next day and they're still good.
02 -
  • Don't skip tossing the vegetables halfway through roasting, or the bottom layer burns before the top browns.
  • Warming the tortillas matters more than you think because cold tortillas crack when you roll them.
  • The beans are better when they've had a minute to hang out with the garlic, so don't rush that step.
03 -
  • A squeeze of lime juice right before eating brightens everything and makes the spices sing.
  • If you're making these for people with different dietary needs, set up a little assembly line so everyone can customize their own.

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