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If you’re looking for a hearty, nutritious meal that brings together vibrant flavors and wholesome ingredients, look no further than savory sweet potato and black bean burritos. This delightful recipe combines the natural sweetness of roasted sweet potatoes with the earthy richness of black beans, all wrapped in a soft tortilla to create a satisfying dish that’s perfect for lunch, dinner, or even a quick snack.

Roasted Sweet Potato and Black Bean Burritos

Savor the deliciousness of homemade sweet potato and black bean burritos with this easy recipe! Combining the natural sweetness of roasted sweet potatoes and the rich flavor of black beans, these burritos are not only nutritious but versatile and customizable with your favorite toppings. Perfect for meal prep or a quick snack, they bring vibrant flavors to any meal. Explore the health benefits and step-by-step instructions to create this delightful dish that's sure to please everyone!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 cup cooked brown rice (or quinoa for a gluten-free option)

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chili powder

½ tsp salt (more to taste)

¼ tsp black pepper

1 tablespoon olive oil

1 avocado, sliced

½ cup shredded cheese (cheddar or cotija, optional)

4 large flour or whole wheat tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and black pepper in a large bowl. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper and roast for about 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through.

    Prepare the Filling: While the sweet potatoes are roasting, heat a skillet over medium heat. Add the diced red onion and red bell pepper, sautéing for about 5-7 minutes until they start to soften. Add minced garlic and sauté for another minute until fragrant.

      Combine Ingredients: In a large bowl, combine the roasted sweet potatoes, sautéed onion and bell pepper, black beans, cooked brown rice, and shredded cheese (if using). Mix well and adjust the seasoning with additional salt and pepper if needed.

        Assemble Burritos: Lay the tortillas flat on a surface. Spoon an appropriate amount of the sweet potato and black bean filling onto the center of each tortilla. Top with a few slices of avocado and sprinkle with fresh cilantro.

          Roll the Burritos: Fold the sides of the tortilla inwards, then roll from the bottom up to enclose the filling tightly. Repeat with the remaining tortillas and filling.

            Serve: Optionally, you can toast the burritos in a dry skillet over medium heat for 2-3 minutes on each side to get them crispy. Serve warm with lime wedges on the side for squeezing over the burritos.

              Prep Time: 15 mins | Total Time: 50 mins | Servings: 4