Sweet Potato And Bean Burrito Recipe

1. Preheat and prepare sweet potatoes

Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, ground cumin, garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper in a bowl until evenly coated.

2. Roast

Spread the seasoned sweet potatoes in a single layer on a parchment-lined or lightly oiled baking sheet. Roast 20–25 minutes, tossing once halfway through, until tender and lightly caramelized at the edges. Remove from oven and set aside to cool slightly.

3. While the sweet potatoes roast, combine the drained black beans, corn, diced red bell pepper, diced red onion, chopped cilantro, 1 tablespoon lime juice and 1/2 teaspoon salt in a mixing bowl. Stir gently to combine. Taste and adjust seasoning if needed. If you prefer the beans warmed, transfer the mixture to a small skillet and warm over medium for 2–3 minutes, stirring, then remove from heat.

4. Prepare any add-ins you'll use: spoon salsa into a small bowl, crumble cheese, slice avocado or scoop guacamole. If using Greek yogurt or sour cream, thin with a teaspoon of lime juice or water if you prefer a looser drizzle. Combine hot sauce into yogurt or salsa if you want added heat.

5. Warm the tortillas: heat a large skillet over medium-high heat. Lightly brush each tortilla with a little olive oil or spray with cooking spray and warm 20–30 seconds per side until pliable and lightly browned in spots. Keep warm wrapped in a clean towel.

6. Assemble the burritos: Lay a warmed tortilla flat. Spoon about 1/2 cup roasted sweet potatoes down the center, followed by 1/4 to 1/3 cup of the bean-and-vegetable mix, about 3 tablespoons salsa, 2 tablespoons crumbled cheese, 2 tablespoons yogurt or sour cream, and 1/4 cup sliced avocado or 2 tablespoons guacamole. Adjust quantities to preference but avoid overfilling.

7. Fold into burritos: Fold the sides of the tortilla in toward the center, then fold the bottom up over the filling and roll tightly to enclose. Repeat with remaining tortillas and fillings.

8. Finish (optional): For a warm, crisp finish, heat a clean skillet over medium and place each burrito seam-side down. Cook 1–2 minutes per side until golden and sealed. Transfer to a cutting board and let rest 1 minute before slicing in half.

9. Serve: Serve the burritos immediately with extra salsa, yogurt/sour cream, and lime wedges if desired.