Description
A hearty and flavorful sweet potato and black bean burrito packed with plant-based protein, fiber, and warm spices, perfect for a satisfying meal.
Ingredients
- 1 large sweet potato, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup canned black beans, drained and rinsed
- 1/2 cup cooked rice
- 1/4 cup corn kernels
- 1/4 cup salsa
- 2 large flour tortillas
- 1/4 cup shredded cheese (optional)
- 1/4 avocado, sliced (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Heat oven to 200°C (400°F) and toss diced sweet potato with olive oil, cumin, paprika, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.
- Warm the black beans and cooked rice in a pan or microwave.
- Lay out tortillas and evenly divide rice, black beans, roasted sweet potatoes, corn, and salsa.
- Add cheese and avocado if using.
- Fold in the sides and roll tightly into burritos.
- Serve immediately or lightly toast the burritos in a pan for extra crispness.
Notes
- For a vegan option, skip the cheese or use plant-based cheese.
- Add hot sauce for extra spice.
- Can be meal-prepped and stored in the fridge for up to 3 days.
- Use whole wheat tortillas for added fiber.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican