Roasted Sweet Potato Burritos (Printable)
Hearty burritos filled with caramelized sweet potatoes, black beans, and spices wrapped in warm tortillas.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 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 and Seasoning
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 ground coriander
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Tortillas and Extras
13 - 4 large flour tortillas (10-inch diameter)
14 - 3.5 ounces shredded cheddar or Monterey Jack cheese (optional)
15 - 1 avocado, sliced
16 - 4 tablespoons sour cream or Greek yogurt
17 - Fresh cilantro, chopped
18 - Lime wedges, for serving
# How To Cook:
01 - Preheat 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 seasoned vegetables evenly on the prepared baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and caramelized. Remove from oven and let cool for 5 minutes.
04 - In a skillet over medium heat, warm the drained black beans with minced garlic for 2 to 3 minutes, stirring occasionally until heated through.
05 - Heat the flour tortillas in a dry skillet or microwave until soft and pliable.
06 - Layer roasted vegetables, warmed black beans, shredded cheese if using, avocado slices, and a dollop of sour cream or Greek yogurt on each tortilla. Sprinkle with fresh cilantro.
07 - Fold the sides of each tortilla inward and roll tightly to encase the filling.
08 - For a crisp exterior, place burritos seam-side down in a skillet over medium heat and toast for 2 to 3 minutes per side until golden brown.
09 - Serve hot with lime wedges on the side.
# Expert Tips:
01 -
- The sweet potatoes get genuinely caramelized and crispy at the edges, giving you texture that makes every bite interesting.
- It comes together in under an hour but tastes like you spent the afternoon cooking, which never gets old.
- This is the kind of meal that works for weeknight dinners or feeding people who have different eating preferences all at once.
02 -
- Toss your vegetables halfway through roasting; I learned this the hard way when one batch came out unevenly cooked and I was frustrated with myself.
- Don't skip rinsing the canned beans, or your filling will have an off, metallic taste that no amount of cilantro can fix.
- Assemble just before eating or the tortillas will get soggy from the warm vegetables and sour cream sitting too long together.
03 -
- Don't skip the optional toasting step if you have time; those crispy edges change the entire eating experience and make it feel like you ordered it somewhere nice.
- Keep your lime wedge close and squeeze it over everything right before eating, because that acid brightens all the warm spices and makes your palate want more.