A flavorful burrito packed with roasted sweet potatoes, black beans, and spices, perfect for a wholesome start.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 14 oz)
02 - 1 small red onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Legumes
05 - 1 can (14 oz) black beans, drained and rinsed
→ Spices & Seasonings
06 - 2 tbsp olive oil
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1/2 tsp chili powder
10 - Salt and black pepper, to taste
→ Burrito Assembly
11 - 4 large flour tortillas (10-inch)
12 - 100 g shredded cheddar cheese (optional, about 3.5 oz)
13 - 4 large eggs (optional)
→ Garnishes
14 - Salsa (optional)
15 - Fresh cilantro, chopped (optional)
16 - Hot sauce (optional)
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine diced sweet potatoes, red onion, and red bell pepper in a bowl. Toss with olive oil, ground cumin, smoked paprika, chili powder, salt, and black pepper until evenly coated. Spread mixture evenly on the prepared baking sheet.
03 - Roast in the oven for 20 to 25 minutes, stirring once halfway through, until sweet potatoes are tender and lightly caramelized.
04 - While vegetables roast, heat a splash of oil in a skillet over medium heat. Sauté minced garlic for 1 minute, then add black beans. Cook for about 3 minutes until warmed through. Season with salt and black pepper to taste.
05 - If using, scramble eggs in a separate pan until cooked through.
06 - Heat tortillas in a dry skillet or microwave until pliable and warm.
07 - Divide roasted vegetables and black beans evenly among tortillas. Add scrambled eggs if desired. Top with shredded cheddar cheese, salsa, and chopped cilantro.
08 - Fold in the sides of each tortilla and roll tightly to enclose the filling.
09 - For a crisp finish, toast each burrito seam-side down in a skillet for 1 to 2 minutes until golden. Serve immediately.
