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Burritos have long stood as a beloved staple in the culinary landscape, celebrated for their versatility and convenience. They serve as a canvas for an array of fillings, accommodating a variety of tastes and dietary preferences. As plant-based diets gain traction, the demand for innovative and nutritious vegetarian options is on the rise. Enter the Sweet & Savory Roasted Sweet Potato and Black Bean Burrito—a delightful fusion of flavors and textures that perfectly embodies the essence of a hearty, wholesome meal.

Roasted Sweet Potato and Black Bean Burritos

Discover the perfect blend of flavors with these Sweet & Savory Roasted Sweet Potato and Black Bean Burritos. This recipe combines the natural sweetness of roasted sweet potatoes with creamy black beans and colorful veggies, creating a nutritious and satisfying meal. Packed with vitamins, fiber, and protein, these burritos offer a delicious plant-based option for any occasion. Follow our simple steps to create a hearty dish that everyone will love!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into bite-sized pieces

1 can (15 oz) black beans, thoroughly drained and rinsed

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

4 large flour tortillas (10-inch)

1 cup shredded cheddar cheese

½ cup fresh cilantro, finely chopped

1 ripe avocado, sliced (for serving)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure an even roast for your vegetables.

    Prepare the Sweet Potatoes: In a large mixing bowl, add the diced sweet potatoes. Drizzle with 2 tablespoons of olive oil, then sprinkle the ground cumin, smoked paprika, chili powder, salt, and black pepper. Toss until the sweet potatoes are evenly coated in the oil and spices.

      Roast the Vegetables: Spread the seasoned sweet potatoes onto a large, lined baking sheet in a single layer for even cooking. In the same bowl, combine the diced red bell pepper, red onion, and minced garlic, tossing lightly. Spread this mixture across the baking sheet with the sweet potatoes. Roast everything in the preheated oven for approximately 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and beautifully caramelized, and the peppers and onions are soft.

        Prepare the Filling: Once the vegetables are roasted, transfer them to a large bowl. Add the rinsed black beans and the chopped cilantro, mixing well to ensure all ingredients are combined and flavors meld.

          Assemble the Burritos: Lay a flour tortilla flat on a clean surface. Spoon a generous portion of the sweet potato, black bean, and vegetable mixture into the center of the tortilla, then sprinkle a handful of shredded cheddar cheese over the top.

            Roll the Burrito: Fold the sides of the tortilla inward, then roll it up from the bottom towards the top, tucking the filling in as you go. Make sure the burrito is snug and secure. Repeat this process with the remaining tortillas.

              Toast the Burritos (Optional): For added crunch, heat a skillet over medium heat and add a small drizzle of olive oil. Place each burrito seam-side down in the skillet and toast for about 2-3 minutes on each side, or until golden brown and crispy to your liking.

                Serve and Enjoy: Slice the burritos in half for easier eating and serve warm with slices of avocado and lime wedges on the side. Garnish with additional cilantro if desired for a fresh touch.

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings