Sweet Potato and Black Bean Burritos
These hearty burritos are filled with roasted sweet potatoes, black beans, and a cumin-scented sofrito, then wrapped in a warm flour tortilla. The combination of smoky spices and naturally sweet potato makes for a well-balanced, filling meal. They work equally well for a packed lunch or a quick weeknight dinner ready in around 45 minutes.
Equipment
- Baking sheet
- Large skillet
- Mixing bowl
- Chef's knife
- Cutting board
Ingredients
- 2 medium sweet potatoes peeled and cut into 1/2-inch cubes
- 3 tablespoons olive oil divided
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon sea salt divided
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 can black beans 15 oz can, rinsed and drained
- ¼ cup fresh cilantro finely chopped
- 4 large flour tortillas burrito-size
- 1 medium avocado sliced
- ½ cup salsa store-bought or homemade
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, toss cubed sweet potatoes with 1 1/2 tablespoons of olive oil, smoked paprika, cumin, and 1/2 teaspoon salt. Spread them on the baking sheet in a single layer.
- Roast the sweet potatoes for 25–30 minutes, flipping halfway through, until golden-brown and tender. The edges should caramelize slightly.
- While the sweet potatoes roast, heat the remaining 1 1/2 tablespoons of olive oil in a skillet over medium heat. Add the onion and cook for 5–6 minutes, until translucent and just beginning to brown.
- Add minced garlic and the remaining 1/2 teaspoon salt. Sauté for 1 minute until aromatic, then add black beans. Sauté another 3–4 minutes until warmed through and slightly crisped at the edges. Remove from heat and stir in chopped cilantro.
- Warm tortillas in a dry skillet or directly over a gas flame for a few seconds per side until pliable. Fill each with sweet potatoes, bean mixture, sliced avocado, and a spoonful of salsa.
- Fold in sides and roll tightly to form a burrito. Slice in half on the diagonal for visual appeal.
Notes
- For added heat, sprinkle in crushed red pepper flakes or sliced jalapeños when adding the garlic.
- Try wrapping the burritos in foil and warming in the oven for a few minutes to crisp the exterior.
- For gluten-free version, use gluten-free tortillas or collard green leaves blanched until pliable.
Nutrition
Calories: 472kcalCarbohydrates: 63gProtein: 12gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 1085mgPotassium: 1043mgFiber: 15gSugar: 9gVitamin A: 16585IUVitamin C: 11mgCalcium: 127mgIron: 4mg
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