Black Bean Sweet Potato Burritos
Savor the perfect balance of sweet and savory in these Black Bean Sweet Potato Burritos, a vibrant and hearty meal that’s as nutritious as it is delicious. Roasted sweet potatoes are tossed with smoky cumin and chili powder, then paired with seasoned black beans infused with garlic, onion, and a zesty lime finish. Wrapped in warm tortillas and topped with melty cheddar cheese, creamy avocado, fresh tomatoes, and a dollop of sour cream, these burritos are as satisfying as they are easy to make. Perfect for busy weeknight dinners or meal prep, this vegetarian recipe is packed with bold flavors and wholesome ingredients that will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 medium-sized sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 can (15 ounces) black beans
- 2 cloves garlic
- 1 small onion
- 1 whole lime
- 4 pieces large tortillas
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 1 cup diced tomatoes
- 1 whole sliced avocado
- 0.25 cup fresh cilantro
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1/2-inch cubes. Place them on the prepared baking sheet.
Drizzle the sweet potatoes with 1 tablespoon of olive oil. Sprinkle with 1/2 teaspoon of ground cumin, 1/2 teaspoon of chili powder, and 1/2 teaspoon of salt. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, stirring halfway through, until tender and lightly browned.
While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
Peel and mince the garlic. Dice the onion finely.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Drain and rinse the black beans. Add them to the skillet along with the remaining 1/2 teaspoon of ground cumin, 1/2 teaspoon of chili powder, and 1/2 teaspoon of salt. Stir well and cook for 5-6 minutes until heated through.
Slice the lime in half and squeeze the juice over the black bean mixture. Stir to combine, then remove from heat.
Warm the tortillas briefly in the microwave or on a dry skillet until pliable (about 10-15 seconds).
To assemble the burritos, place a generous scoop of roasted sweet potatoes and black bean mixture in the center of each tortilla.
Top with shredded cheddar cheese, a dollop of sour cream, diced tomatoes, sliced avocado, and a sprinkle of fresh cilantro.
Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito.
Serve immediately or wrap in foil for easy transport. Enjoy!
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1371 mg | 60% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 10.0 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
