Sweet Potato Black Bean Burritos (Printable)
Satisfying vegetarian burritos with roasted sweet potatoes, black beans and fresh toppings in a warm flour tortilla.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 medium red onion, diced
03 - 2 cloves garlic, minced
→ Beans
04 - 1 can (15 oz) black beans, drained and rinsed
→ Spices
05 - 2 tbsp olive oil
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1/2 tsp chili powder
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Tortillas
11 - 4 large flour tortillas (10-inch)
→ Toppings
12 - 1 cup shredded cheddar or Monterey Jack cheese
13 - 1 cup fresh baby spinach or chopped lettuce
14 - 1/2 cup salsa or pico de gallo
15 - 1/2 cup sour cream or Greek yogurt
16 - 1 avocado, sliced (optional)
17 - Fresh cilantro, chopped (optional)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato cubes, red onion, and garlic with olive oil, cumin, smoked paprika, chili powder, salt, and black pepper. Spread mixture evenly on the baking sheet.
03 - Roast for 25–30 minutes, stirring halfway, until sweet potatoes are tender and lightly caramelized.
04 - While vegetables roast, warm black beans in a small saucepan over medium heat for 3–4 minutes, stirring occasionally.
05 - Warm tortillas in a dry skillet or microwave for 10–20 seconds until flexible.
06 - Divide roasted sweet potato mixture and black beans among tortillas. Top each with cheese, spinach or lettuce, salsa, sour cream, and avocado if using.
07 - Fold in sides and roll up each tortilla tightly into a burrito.
08 - For a crispy exterior, toast burritos seam-side down in a skillet over medium heat for 2–3 minutes.
09 - Slice in half and serve immediately, garnished with fresh cilantro if desired.
# Expert Hints:
01 -
- The sweet potatoes develop this incredible caramelized exterior while staying tender inside, creating texture magic that store-bought burritos never achieve.
- You can prepare all the components ahead of time, making this perfect for those nights when you want something satisfying but your energy is running on fumes.
02 -
- Cutting sweet potatoes into uniform pieces is crucial, as I learned when half my batch burned while the other half remained undercooked during my early attempts.
- Warming the tortillas is non-negotiable, not a suggestion, because I once served these with cold tortillas that cracked upon folding, creating a lap full of sweet potato chunks and disappointment.
03 -
- When reheating these burritos from frozen, unwrap from foil, wrap loosely in a damp paper towel, then microwave on 50% power to prevent the dreaded hot exterior with frozen center situation.
- Save the liquid from your can of black beans and add a tablespoon to your rice cooking water for an easy flavor boost that complements the burritos perfectly.