Roasted Sweet Potato & Black Bean (Print Version)

A flavorful blend of roasted sweet potatoes and black beans, seasoned and wrapped for a satisfying meal.

# What You 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 and Grains

05 - 1 can (15 oz) black beans, drained and rinsed
06 - 4 large flour tortillas (10-inch)

→ Spices and Seasonings

07 - 2 tbsp olive oil
08 - 1 tsp ground cumin
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp chili powder
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper

→ Toppings

13 - 1 cup shredded cheddar or Monterey Jack cheese
14 - 1/2 cup fresh cilantro, chopped
15 - 1 avocado, sliced
16 - 1/2 cup sour cream or Greek yogurt
17 - 1/2 cup salsa or pico de gallo
18 - Lime wedges

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss sweet potatoes, bell pepper, and red onion with olive oil, cumin, smoked paprika, chili powder, salt, and pepper until evenly coated.
03 - Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until sweet potatoes are tender and edges are caramelized.
04 - In a large skillet over medium heat, add a touch of olive oil and sauté garlic for 1 minute until fragrant. Add black beans and roasted vegetables; cook for 2-3 minutes, stirring, until heated through. Adjust seasoning if needed.
05 - Warm tortillas in a dry skillet or microwave until pliable.
06 - Divide the filling among the tortillas. Top with cheese, cilantro, avocado, and any desired toppings.
07 - Fold in the sides and roll up each tortilla into a burrito. Serve with lime wedges and extra salsa or sour cream.

# Expert Tips:

01 -
  • The roasted sweet potatoes get these incredible crispy edges while staying creamy inside
  • Everything happens on one sheet pan except for the final assembly
  • These reheat beautifully for lunch the next day
02 -
  • Overcrowding the baking sheet will make the vegetables steam instead of roast
  • The filling needs to cool slightly before rolling or the tortillas will tear
  • Squeeze fresh lime over everything right before eating to brighten all the flavors
03 -
  • Let the roasted vegetables sit for five minutes before mixing with beans so they do not get mushy
  • Use fresh cilantro stems and all for more flavor and less waste

Go Back