A hearty burrito with roasted sweet potatoes, black beans, spices, and optional eggs and cheese for a satisfying meal.
# Ingredient List:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 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 tablespoons olive oil
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon chili powder
10 - Salt and black pepper, to taste
→ Burrito Assembly
11 - 4 large flour tortillas (10-inch diameter)
12 - 3.5 oz shredded cheddar cheese (optional)
13 - 4 large eggs (optional)
→ Garnishes (optional)
14 - Salsa
15 - Fresh cilantro, chopped
16 - Hot sauce
# Recipe Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a mixing bowl, combine diced sweet potatoes, red onion, and bell pepper with olive oil, cumin, smoked paprika, chili powder, salt, and black pepper; toss until evenly coated. Spread the mixture in a single layer on the prepared baking sheet.
03 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until the 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 and cook until heated through, about 3 minutes. Season with salt and black pepper.
05 - If using, scramble eggs in a separate pan until cooked to preference.
06 - Warm flour tortillas in a dry skillet or microwave until pliable.
07 - Divide roasted vegetables, black beans, and scrambled eggs (if using) evenly among tortillas. Top each with shredded cheddar cheese, salsa, and chopped cilantro as desired.
08 - Fold the sides of each tortilla inward, then roll tightly to enclose the filling.
09 - For a crisp finish, toast burritos seam-side down in a skillet for 1 to 2 minutes. Serve immediately.
