Get ready to transform your dinner routine with these mouthwatering Spicy Sweet Potatoes and Bean Burritos that will make your taste buds dance with joy! Imagine crispy roasted sweet potatoes, perfectly seasoned black beans, and creamy avocado wrapped in a warm tortilla – this isn't just a meal, it's a culinary adventure that combines the bold flavors of Mexican cuisine with a healthy, plant-based twist. Whether you're a vegetarian looking for a protein-packed meal or a food lover craving something extraordinary, these burritos are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 can black beans, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 4 large flour tortillas
- 1 avocado, sliced
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper for easy cleanup.
- Peel and cube the sweet potatoes into approximately 1/2-inch uniform pieces to ensure even roasting.
- In a large mixing bowl, toss sweet potato cubes with chili powder, cumin, salt, and pepper. Drizzle with olive oil and mix until potatoes are evenly coated with spices.
- Spread seasoned sweet potato cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until edges are crispy and potatoes are tender.
- While sweet potatoes are roasting, drain and rinse the black beans. Warm them in a small saucepan over medium heat, seasoning lightly with salt and pepper.
- Warm the flour tortillas in a skillet or microwave to make them pliable and easier to fold.
- When sweet potatoes are done, remove from oven and let cool slightly for 2-3 minutes.
- Assemble burritos by placing roasted sweet potatoes and black beans in the center of each tortilla. Add sliced avocado on top.
- Fold the bottom of the tortilla up, then fold in the sides, and roll tightly to create a sealed burrito.
- Optional: Lightly toast the assembled burritos in a skillet to create a crispy exterior.
- Garnish with fresh chopped cilantro before serving. Serve immediately while ingredients are still warm.
Tips
- Cut sweet potatoes into uniform cubes to ensure even roasting and maximum crispiness.
- Don't skip the spice coating – the chili powder and cumin are key to developing deep, rich flavors.
- Use parchment paper for easy cleanup and to prevent sweet potatoes from sticking to the baking sheet.
- Warm your tortillas before assembling to make them more pliable and prevent cracking.
- For extra flavor, try adding a squeeze of lime juice or a dash of hot sauce before rolling.
- If you want a crispy exterior, lightly toast the assembled burritos in a skillet for a golden-brown finish.
- Prep ingredients in advance to make weeknight cooking a breeze – roast sweet potatoes and warm beans ahead of time.
- Experiment with additional toppings like salsa, sour cream, or pickled jalapeños for added excitement!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 12g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 0mg
