Roasted Sweet Potato Burritos (Printable Version)

A flavorful blend of roasted sweet potatoes and black beans with spices, wrapped in soft tortillas.

# What You’ll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 red bell pepper, diced
03 - 1 small red onion, diced
04 - 2 cloves garlic, minced

→ Beans

05 - 1 (15-ounce) can black beans, drained and rinsed

→ Spices & Seasonings

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 salt
11 - 1/4 teaspoon black pepper

→ Assembly

12 - 4 large flour tortillas
13 - 1 cup shredded cheddar or Monterey Jack cheese (optional for vegans: omit or substitute with plant-based cheese)
14 - 1/2 cup fresh cilantro, chopped
15 - 1 avocado, sliced
16 - 1/3 cup sour cream or Greek yogurt (optional)
17 - Lime wedges, for serving

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine sweet potatoes, red bell pepper, red onion, and garlic. Toss with olive oil, ground cumin, smoked paprika, chili powder, salt, and black pepper until evenly coated.
03 - Spread the vegetable mixture evenly on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway through, until sweet potatoes are tender and golden brown.
04 - Transfer roasted vegetables to a large skillet over medium heat. Add black beans and cook, stirring, for 2–3 minutes until heated through. Adjust seasoning as needed.
05 - Heat flour tortillas in a dry skillet or microwave until warm and pliable.
06 - Divide the sweet potato and black bean mixture evenly among the tortillas. Top each with cheese (if using), cilantro, avocado slices, and a spoonful of sour cream or Greek yogurt.
07 - Fold in the sides of each tortilla, roll tightly into a burrito, and cut in half. Serve with lime wedges.

# Top Tips:

01 -
  • The sweet potatoes caramelize into little pockets of sweetness that balance the earthy beans and warm spices perfectly.
  • You can have them ready in under an hour, but they taste like you spent the whole afternoon cooking.
  • They're endlessly adaptable, whether you're feeding yourself or a crowd, meat-eaters or plant-based friends.
02 -
  • Don't skip the halfway stir while roasting—it's the difference between golden and burnt, and it takes thirty seconds.
  • If your tortillas are cold or dry, they'll tear as you roll, so give them actual warmth and they become almost pliable.
  • Taste the filling before you assemble—this is your only chance to fix the seasoning, and an extra pinch of salt or cumin makes all the difference.
03 -
  • A squeeze of fresh lime over everything at the end brightens every flavor and is the difference between good and memorable.
  • If you're feeding someone with dietary restrictions, the beauty here is that you can customize each burrito without starting over—just set out the components and let people build their own.

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