Roasted Sweet Potato & Black Bean

The first time I made these burritos, my kitchen smelled like cumin and caramelized sweetness for days. My roommate kept wandering in, asking when dinner would be ready, and I had to keep explaining the filling was still roasting. We ended up eating them standing up at the counter because nobody wanted to wait another second for the table to be set.

I started making these during college when I needed something filling that would last me through late night study sessions. Now they are my go-to when friends come over because everyone can customize their own toppings and nobody leaves hungry. The best part is watching people take that first bite and get surprised by how satisfying vegetarian food can be.

Ingredients

• 2 medium sweet potatoes: Peel them and cut into 1/2-inch cubes so they roast evenly and get those nice caramelized edges
• 1 red bell pepper: Diced small so it cooks at the same rate as the sweet potatoes
• 1 small red onion: The sweetness balances perfectly with the spices
• 2 cloves garlic: Minced fresh because garlic powder never quite hits the same note
• 1 can black beans: Drained and rinsed well to remove the starchy liquid
• 4 large flour tortillas: Warm them up or they will crack when you try to roll
• 2 tbsp olive oil: This helps the spices coat everything and encourages proper roasting
• 1 tsp ground cumin: The earthy backbone that makes these taste authentic
• 1/2 tsp smoked paprika: Adds a subtle smoky depth without any heat
• 1/2 tsp chili powder: Just enough warmth to wake everything up
• 1/2 tsp salt: Essential to bring out the natural sweetness of the potatoes
• 1/4 tsp black pepper: Freshly ground makes all the difference here
• Toppings: Shredded cheese, fresh cilantro, sliced avocado, sour cream, salsa, and lime wedges make these complete

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper for easier cleanup

Season the vegetables:

In a large bowl, toss sweet potatoes, bell pepper, and onion with olive oil and all the spices until everything is evenly coated

Roast until golden:

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

Combine and heat:

Sauté garlic for a minute until fragrant, then add beans and roasted vegetables to the skillet

Warm your tortillas:

Heat them in a dry skillet or microwave so they are pliable and ready to roll

Assemble the burritos:

Fill each tortilla with the mixture, add your toppings, fold in the sides, and roll up tight

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My partner claims these are better than any burrito they have ever ordered at a restaurant. Now they request them every Tuesday night and have started calling it burrito night. There is something so satisfying about wrapping up all that goodness and taking that first warm bite.

Making Ahead

The roasted filling keeps perfectly in the refrigerator for up to four days. I often make a double batch on Sunday and have burrito ready meals all week long. Just warm everything up before assembling so the cheese melts properly.

Freezing Tips

Wrap assembled burritos tightly in foil and freeze for up to three months. Reheat them in the oven at 350°F for about 30 minutes, flipping halfway through. This is how I stock my freezer for those nights when cooking feels impossible.

Serving Ideas

These are fantastic with a side of Mexican rice or a simple green salad dressed with lime vinaigrette. Sometimes I will make a quick pico de gallo to serve on the side for extra freshness.

• Add a spoonful of pickled jalapeños if you like some extra heat
• Crushed tortilla chips on top add a perfect crunch
• A drizzle of tahini sauce is surprisingly delicious

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These burritos have become one of those meals I can make without even thinking, hands moving on their own while my mind wanders. Hope they find a regular place in your kitchen too.

Recipe FAQs

→ How are the sweet potatoes prepared?

Sweet potatoes are peeled, cubed, tossed with olive oil and spices, then roasted until tender and caramelized to enhance their natural sweetness.

→ What spices provide flavor depth?

A combination of ground cumin, smoked paprika, chili powder, salt, and black pepper brings warmth and a subtle smoky taste to the filling.

→ Can this filling be made vegan?

Yes, simply omit cheese and sour cream or substitute with plant-based alternatives for a vegan-friendly option.

→ How should tortillas be warmed?

Tortillas can be warmed in a dry skillet over medium heat or briefly microwaved until soft and pliable for easy rolling.

→ Are there suggestions to make it heartier?

Adding cooked rice or quinoa to the filling can provide extra texture and substance for a more filling meal.