Roasted Sweet Potato Burritos (Printable)
Enjoy vibrant burritos packed with roasted sweet potatoes, black beans, and melted cheese.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 1.1 lbs)
02 - 1 red onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
→ Beans & Cheese
05 - 1 can (14 oz) black beans, drained and rinsed
06 - 1⅔ cups shredded cheddar cheese or Monterey Jack
→ Spices & Seasonings
07 - 2 tbsp olive oil
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - ½ tsp chili powder
11 - ½ tsp salt
12 - ¼ tsp black pepper
→ Tortillas & Extras
13 - 4 large flour tortillas (10 inch)
14 - ½ cup fresh cilantro, chopped
15 - ½ lime, cut into wedges
16 - Optional: sour cream, salsa, avocado slices for serving
# How-to Steps:
01 - Preheat oven to 425°F.
02 - Toss diced sweet potatoes with 1 tbsp olive oil, cumin, smoked paprika, chili powder, salt, and pepper on a baking tray. Spread in a single layer and roast for 20–25 minutes, stirring once halfway through, until tender and caramelized.
03 - Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add red onion and red bell pepper; sauté until softened, about 5 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant. Add black beans and cook 2–3 minutes until heated through.
05 - Remove roasted sweet potatoes from oven and add to skillet. Toss to combine evenly, adjusting seasoning as needed.
06 - Warm tortillas until pliable either in a dry skillet or microwave.
07 - Spoon sweet potato and black bean mixture onto each tortilla’s center. Sprinkle with shredded cheese and fresh cilantro.
08 - Fold in the sides of each tortilla, then roll up tightly burrito-style.
09 - For a crispy finish and melted cheese, place burritos seam-side down in skillet over medium heat. Cook 2–3 minutes per side.
10 - Serve immediately with lime wedges and optional toppings such as sour cream, salsa, or avocado slices.
# Expert Pointers:
01 -
- They're genuinely satisfying without feeling heavy, and you'll actually stay full for hours afterward.
- The caramelized sweet potatoes develop this natural sweetness that plays perfectly against the spiced beans, so every bite tastes like it took way more effort than it actually did.
02 -
- Spread the sweet potatoes in a single layer during roasting—crowding the pan traps steam and you'll end up with mushy potatoes instead of caramelized ones.
- Don't skip warming the tortillas because a cold, stiff tortilla will tear and fall apart right when you're rolling, and cold cheese won't stick to anything.
03 -
- If your sweet potatoes aren't getting caramelized edges after twenty minutes, bump the oven up another ten degrees and give them a final five-minute blast—oven temperatures vary wildly and this little adjustment makes a noticeable difference.
- The moment you notice the cheese starting to melt into the tortilla during that optional pan-sear is when you know they're exactly right to eat.