Roasted Sweet Potato Black Bean (Print)

Savor tender roasted sweet potatoes and black beans with vibrant spices wrapped in warm tortillas.

# 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 garlic cloves, 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; omit or substitute plant-based cheese for vegan)
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

# How to Make:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine sweet potatoes, bell pepper, onion, and garlic with olive oil, ground cumin, smoked paprika, chili powder, salt, and black pepper. Toss to coat evenly.
03 - Spread the seasoned vegetables evenly on the prepared baking sheet and roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and golden brown.
04 - Heat a large skillet over medium heat. Add the roasted vegetables and black beans, stirring to combine and warming for 2 to 3 minutes. Adjust seasoning as needed.
05 - Warm tortillas using a dry skillet or microwave until pliable.
06 - Divide the sweet potato and black bean mixture evenly among the tortillas. Top with cheese (if using), cilantro, avocado slices, and a dollop of sour cream or Greek yogurt.
07 - Fold in the sides and roll up each tortilla to enclose the filling. Slice burritos in half and serve with lime wedges.

# Expert Advice:

01 -
  • The roasted sweet potatoes get soft and slightly caramelized, making every bite feel indulgent without being heavy.
  • Black beans add protein and earthiness that makes this filling enough for anyone at your table, meat-eater or not.
  • You can prep everything ahead and assemble when you're ready, making weeknight dinners actually manageable.
02 -
  • Don't skip draining and rinsing the black beans, or you'll end up with a soggy, mushy filling that falls apart when you bite into it.
  • Warm your tortillas before assembling, because cold or stiff tortillas tear and won't roll smoothly.
  • If you overstuff, the burrito won't seal properly and will unravel, so resist the urge to cram in more than feels reasonable.
03 -
  • Cut the sweet potatoes all roughly the same size so they roast evenly and finish at the same time.
  • A squeeze of fresh lime juice right before eating brightens everything and ties the whole burrito together.
  • If you're serving a crowd, set up an assembly line with all the toppings in bowls and let people build their own.

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