Roasted Sweet Potato Beans

The first time I made these burritos, it was a Tuesday evening and I had nothing in my fridge but sweet potatoes and a can of black beans. Sometimes the best meals happen that way when you stop overthinking and just start roasting things together with whatever spices catch your eye.

My roommate walked in while I was pulling the sheet pan from the oven and immediately asked what smelled so incredible. That roasted cumin and smoked paprika filling the whole apartment is now the scent that signals a good week is ahead.

Ingredients

• 2 medium sweet potatoes: Peeled and cut into 1/2-inch cubes, they become the sweet, creamy heart of the filling
• 1 small red onion: Diced small, it mellows beautifully in the oven and adds just the right bite
• 2 cloves garlic: Minced fresh because roasted garlic is basically magic
• 1 can (15 oz) black beans: Drained and rinsed, they bring protein and that perfect velvety texture
• 2 tbsp olive oil: This helps the spices cling and gives everything those gorgeous caramelized edges
• 1 tsp ground cumin: Earthy and essential, its what makes this taste like proper comfort food
• 1 tsp smoked paprika: The secret ingredient that makes people ask whats in here
• 1/2 tsp chili powder: Just enough warmth without overwhelming the sweetness
• 1/2 tsp ground coriander: Adds a bright, citrusy undertone you will notice but cannot quite place
• 1/2 tsp salt and 1/4 tsp black pepper: Do not skimp here, the sweet potatoes need proper seasoning
• 1/2 cup fresh cilantro: Chopped, plus extra for serving because fresh herbs make everything alive
• 1 lime: Cut into wedges, that squeeze of acid right before eating is nonnegotiable
• 4 large flour tortillas: 10-inch ones wrap everything up neatly without tearing
• 1 cup shredded cheese: Cheddar or Monterey Jack, optional but highly recommended
• 1 cup fresh salsa or pico de gallo: Adds brightness and a little crunch against the soft filling
• 1 cup sour cream or Greek yogurt: Optional, but that cool creaminess ties everything together

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper, trust me, cleanup will thank you later

Season the vegetables:

Toss sweet potatoes, red onion, and garlic with olive oil and all those spices until every piece is coated

Roast until golden:

Spread vegetables in a single layer and roast for 25 to 30 minutes, stir halfway through

Warm the beans:

While everything roasts, heat black beans in a saucepan over medium heat until steaming

Combine it all:

Mix roasted vegetables with warm beans and fresh cilantro, taste and adjust salt if needed

Prepare your tortillas:

Warm them in a dry skillet or microwave until pliable, cold tortilla tears are the worst

Build your burrito:

Spoon filling onto the center of each tortilla, add cheese, salsa, sour cream, and a squeeze of lime

Roll it tight:

Fold in the sides, then roll from the bottom up, tucking as you go for a secure bundle

Enjoy immediately:

Serve with extra cilantro and lime wedges, watch people ask for seconds

Pin it

These became my go-to Sunday meal prep after I realized they reheat so beautifully. Now my freezer is always stocked with these burritos, ready for those nights when cooking feels impossible.

Making Ahead

The filling keeps perfectly in the fridge for four days and actually develops more flavor as it sits. I often roast a double batch on Sunday and have burrito assembly down to a science by midweek.

Freezing Tips

Wrap each burrito tightly in foil and freeze for up to three months. Reheat in the oven at 350°F for about 20 minutes, or unwrap and microwave for 2 to 3 minutes.

Serving Suggestions

A crisp green salad with lime vinaigrette cuts through the richness perfectly. Sometimes I serve these with Spanish rice when I want a full feast situation.

• Try a Mexican lager or light red wine alongside
• Extra hot sauce never hurts if you like more heat
• Avocado slices on top add buttery richness

Pin it

There is something deeply satisfying about wrapping up all that goodness in a warm tortilla. These burritos have saved more weeknights than I can count.

Recipe FAQs

→ How should I roast the sweet potatoes for best results?

Cut sweet potatoes into 1/2-inch cubes, toss with olive oil and spices evenly, then roast at 425°F on a parchment-lined sheet until tender and lightly caramelized, about 25-30 minutes stirring halfway.

→ Can I prepare the black beans ahead of time?

Yes, black beans can be warmed gently on the stove just before assembly or prepared in advance and reheated, which improves flavor balance in the filling.

→ What spices enhance the roasted sweet potato flavor?

A blend of ground cumin, smoked paprika, chili powder, ground coriander, salt, and pepper gives the sweet potatoes a warm, smoky, and slightly spicy profile.

→ Are there easy substitutions for the cheese and sour cream?

For dairy-free options, use plant-based cheese alternatives and substitute sour cream with plant-based yogurt or omit entirely for a lighter option.

→ What are good additions to add freshness or heat?

Sliced avocado, shredded lettuce, fresh cilantro garnish, lime wedges, or sliced jalapeños can be added for fresh flavors and heat to customize each portion.

→ How can I make this meal gluten-free?

Use gluten-free tortillas in place of traditional flour tortillas to accommodate gluten sensitivities without altering the taste.