Sweet Potato And Black Bean Burritos

Sweet Potato and Black Bean Burritos are a satisfying, nutrient-packed meal that’s both hearty and full of flavor. These burritos combine the natural sweetness of roasted sweet potatoes with the earthiness of black beans, seasoned with a blend of spices that enhance their flavors. The addition of fresh toppings like avocado, cilantro, and a squeeze of lime makes each bite refreshing and vibrant. Perfect for lunch, dinner, or a meatless meal, these burritos are both filling and healthy, offering a delicious twist on traditional Mexican fare.

Ingredients:

For the sweet potato filling:

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• Salt and black pepper to taste

For the burritos:

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup cooked brown rice or white rice
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or a mix; optional)
• 4 large flour tortillas
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Sour cream or Greek yogurt for serving (optional)
• Salsa or pico de gallo for serving (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Roast the sweet potatoes: Place the cubed sweet potatoes on the prepared baking sheet. Drizzle with olive oil and sprinkle with paprika, cumin, chili powder, salt, and black pepper. Toss until the sweet potatoes are evenly coated. Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping halfway through.
3. Prepare the filling: In a large bowl, combine the roasted sweet potatoes, black beans, and cooked rice. Mix gently to combine. Season with additional salt and pepper as needed.
4. Assemble the burritos: Warm the tortillas in the microwave or on a skillet until they are pliable. Place a generous scoop of the sweet potato and black bean mixture in the center of each tortilla. Add a handful of shredded cheese if using, and top with sliced avocado and chopped cilantro.
5. Fold the burritos: Fold in the sides of the tortilla and roll it up tightly to enclose the filling. Repeat with the remaining tortillas.
6. Serve: Cut the burritos in half and serve with lime wedges, sour cream or Greek yogurt, and salsa or pico de gallo for dipping.

These Sweet Potato and Black Bean Burritos are a great way to enjoy a hearty and flavorful meal without meat. They’re packed with fiber, vitamins, and protein, making them perfect for a balanced meal any day of the week. The combination of warm, spiced sweet potatoes with creamy avocado and the satisfying texture of black beans will make this dish a new favorite in your recipe rotation.