Sweet Potato Burrito
A hearty, delicious burrito filled with seasoned sweet potatoes and black beans, perfect for a simple yet flavorful meal.
Nutrition
Calories: 450cal
Carbohydrate: 60g
Protein: 12g
Fat: 14g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
4 Servings
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 can (15 oz) black beans, drained and rinsed
- 1/4 cup chopped cilantro
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the diced sweet potatoes in a mixing bowl. Add olive oil, salt, black pepper, cumin, chili powder, garlic powder, and onion powder. Toss until the sweet potatoes are evenly coated.
- Spread the seasoned sweet potatoes on the prepared baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until they are tender and lightly browned.
- Meanwhile, in a large pan over medium heat, add the black beans and warm them through, about 3-5 minutes. Stir in the cilantro and remove from heat.
- Warm the flour tortillas in a dry pan over medium heat for about 30 seconds on each side, or until they are pliable. This helps make wrapping them easier.
- Assemble the burritos: Lay a tortilla flat and pile the roasted sweet potatoes and black beans in the center. Sprinkle with shredded cheddar cheese and top with avocado slices.
- Fold in the sides of the tortilla, then roll up from the bottom, tucking in all the filling to make a neat package.
- Repeat with remaining tortillas and fillings. Serve with lime wedges on the side for an extra citrusy kick.
- Tip: You can adjust the seasonings according to your taste. Also, if you prefer a bit of heat, consider adding some chopped jalapeños to the filling.