Roasted Sweet Potato Burritos (Printable)

A savory combination of roasted sweet potatoes, black beans, spices, and fresh toppings wrapped in warm tortillas.

# What You'll 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 Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine sweet potatoes, bell pepper, onion, and garlic. Toss with olive oil, cumin, smoked paprika, chili powder, salt, and black pepper.
03 - Spread vegetables evenly on the baking sheet. Roast for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and golden.
04 - In a large skillet over medium heat, add roasted vegetables and black beans. Stir and cook for 2-3 minutes until warmed through. Adjust seasoning as needed.
05 - Heat tortillas in a dry skillet or microwave until pliable.
06 - Divide the sweet potato and black bean mixture among the tortillas. Top with cheese if using, cilantro, avocado slices, and sour cream or Greek yogurt.
07 - Fold in the sides and roll up each tortilla. Cut in half and serve with lime wedges.

# Expert Pointers:

01 -
  • The sweet potatoes get impossibly creamy inside while the edges char just enough to add texture and depth.
  • Everything comes together in under an hour, so it works for weeknight dinners when you need something hearty but don't have all evening.
  • It's endlessly customizable, so you can make it vegan, skip the cheese, add rice, or load it with extra cilantro without changing the soul of the dish.
02 -
  • Don't skip stirring the vegetables halfway through roasting, or the bottom layer will burn while the top stays pale.
  • The spices really matter here because they're what lift this from just roasted vegetables to something that tastes intentional and delicious.
  • If your tortillas seem dry or stiff, wrapping them in a damp paper towel and microwaving for 30 seconds transforms them.
03 -
  • Roast your vegetables on parchment paper so they release easily and cleanup takes seconds instead of minutes of scrubbing.
  • If you're making these ahead, wrap the assembled burritos tightly in foil and refrigerate them, then reheat gently in a 350°F oven for about 10 minutes when you're ready to eat.

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