Roasted Sweet Potato Beans (Printable)

Hearty burrito with roasted sweet potatoes, black beans, spices, and warm tortillas for a nourishing meal.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small red onion, diced
03 - 2 cloves garlic, minced

→ Legumes

04 - 1 can (15 oz) black beans, drained and rinsed

→ Spices & Seasonings

05 - 2 tablespoons olive oil
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon chili powder
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Fresh Ingredients

12 - 1/2 cup fresh cilantro, chopped plus extra for garnish
13 - 1 lime, cut into wedges

→ Assembly

14 - 4 large flour tortillas (10-inch)
15 - 1 cup shredded cheddar or Monterey Jack cheese (optional)
16 - 1 cup fresh salsa or pico de gallo
17 - 1 cup sour cream or Greek yogurt (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, coriander, salt, and pepper until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and slightly caramelized.
04 - While vegetables roast, warm the black beans in a saucepan over medium heat until heated through.
05 - Once roasted, transfer vegetables to a large bowl. Add black beans and chopped cilantro. Toss gently to combine.
06 - Warm tortillas in a dry skillet or microwave until pliable.
07 - Spoon a generous portion of the sweet potato and bean mixture onto the center of each tortilla. Top with cheese (if using), salsa, and a dollop of sour cream or Greek yogurt. Squeeze fresh lime juice over the filling.
08 - Fold the sides of the tortilla over the filling, then roll up tightly from the bottom to form a burrito. Serve immediately, garnished with extra cilantro and lime wedges if desired.

# Expert Tips:

01 -
  • The roasted sweet potatoes get these incredible crispy edges while staying creamy inside
  • Everything comes together in under an hour but tastes like you spent all day on it
  • These burritos actually taste better the next day, making them perfect meal prep
02 -
  • Do not crowd your baking sheet or the sweet potatoes will steam instead of roast
  • Let the filling cool slightly before assembling, hot filling makes soggy burritos
  • That final lime squeeze is what transforms good into great
03 -
  • Use corn tortillas to make these gluten free, just warm them longer so they do not crack
  • Add a pinch of cayenne if you want real heat, the spices as written are family friendly

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