Roasted Sweet Potato Burritos (Printable)
Wholesome burritos filled with caramelized sweet potatoes, black beans, and spices wrapped in soft 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 inches)
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:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss diced sweet potatoes, sliced onion, and chopped bell pepper with olive oil, cumin, smoked paprika, chili powder, coriander, salt, and black pepper until evenly coated.
03 - Spread the vegetable mixture evenly on the baking sheet and roast for 25 to 30 minutes, turning halfway through, until tender and caramelized. Let cool for 5 minutes.
04 - Heat a large skillet over medium heat, add minced garlic and black beans, and cook for 2 to 3 minutes, stirring occasionally until warmed through.
05 - Warm tortillas in a dry skillet or microwave until pliable.
06 - Lay each tortilla flat and layer roasted vegetables, black beans, shredded cheese if using, avocado slices, and a spoonful of sour cream or Greek yogurt. Sprinkle with chopped cilantro.
07 - Fold the sides of the tortilla inward and roll tightly to enclose fillings.
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 the burritos hot, accompanied by lime wedges.
# Expert Tips:
01 -
- The sweet potatoes turn caramelized and almost candy-like, which plays beautifully against the earthy black beans and spices.
- It's genuinely satisfying enough to serve to meat-eaters without anyone feeling like they're missing out.
- The whole thing comes together in under an hour, and most of that is just oven time while you do something else.
02 -
- Don't skip the halfway stir during roasting or your vegetables will brown unevenly and some will be hard while others are mushy.
- Warm your tortillas properly—cold or slightly warm ones will crack and fall apart when you roll them, which is frustrating and messy.
03 -
- If your sweet potatoes are releasing a lot of moisture during roasting, drain the pan halfway through and spread them back out so they caramelize instead of steaming.
- Taste the roasted vegetables while they're still warm and add more salt or a squeeze of lime juice if they need brightness—seasoning becomes less noticeable once everything cools down.