Sweet Potato and Black Bean Burrito
These hearty vegetarian burritos pack a smoky punch with roasted sweet potatoes, seasoned black beans, and vibrant vegetables all wrapped in a warm tortilla. Perfect for meal prep or a quick weeknight dinner that's both nutritious and satisfying.
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Servings: 4
Calories: 285kcal
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 can 15 oz black beans, rinsed and drained
- 1 red bell pepper chopped
- 1 small red onion chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika or chipotle powder
- Salt and pepper to taste
- 4-6 tortillas
Optional Toppings:
- Shredded cheese
- Sour cream
- Fresh cilantro
- Lime juice
- Lettuce
Instructions
- Preheat oven to 425°F (220°C).
- Toss sweet potatoes, bell pepper, and onion with olive oil, cumin, chili powder, paprika, salt, and pepper in a large bowl.
- Spread seasoned vegetables on a baking sheet and roast for 20-25 minutes until sweet potatoes are tender.
- While vegetables roast, warm black beans in a pan over medium heat.
- Warm tortillas in microwave or dry skillet.
- Fill each tortilla with roasted vegetable mixture and black beans.
- Add desired toppings like cheese, sour cream, cilantro, and lettuce.
- Roll burritos tightly, tucking in sides as you roll.
- Serve immediately with a squeeze of lime juice.
Notes
Cut sweet potatoes into uniform ½-inch cubes for even cooking
These burritos can be made ahead and stored wrapped in refrigerator for up to 3 days
For freezer storage, wrap individually in foil and freeze for up to 3 months
Reheat frozen burritos in microwave for 2-3 minutes, then unwrap and heat 1-2 minutes more
Substitute chipotle powder for extra smoky heat
Try adding corn, avocado, or salsa for extra flavor and texture
Use whole wheat tortillas for added fiber
Nutrition
Calories: 285kcal | Carbohydrates: 52g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 380mg | Potassium: 720mg | Fiber: 11g | Sugar: 8g