Sweet Bean Burritos
Packed with bold flavors and wholesome ingredients, Sweet Bean Burritos are a delicious fusion of roasted sweet potatoes and spiced black beans, wrapped in warm, soft tortillas. This vegetarian recipe combines earthy cumin, a hint of cinnamon, and a kick of chili powder for a uniquely seasoned filling that strikes the perfect balance of savory and sweet. Topped with creamy avocado, melty cheese, and fresh cilantro, these burritos can be customized with your favorite salsa for added zest. Ready in just 45 minutes, these burritos are perfect for a weeknight dinner or a satisfying meal prep option. Serve with lime wedges for a bright citrus finish that ties all the flavors together.
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Recipe Information
Ingredients
- 2 cups Black beans (canned, drained and rinsed)
- 2 medium Sweet potatoes (peeled and diced)
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cinnamon
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 6 medium Tortillas (flour or whole wheat)
- 1 cup Shredded cheddar or Monterey Jack cheese
- 1 large Avocado (sliced)
- 0.25 cup Fresh cilantro (chopped)
- 0.5 cup Salsa (optional, for topping)
- 1 whole Lime (cut into wedges)
Instructions
Preheat your oven to 400°F (200°C).
Place the diced sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon of ground cumin, 1/4 teaspoon of cinnamon, 1/2 teaspoon of chili powder, and a pinch of salt. Toss to coat evenly.
Roast the sweet potatoes in the oven for 20-25 minutes, or until they are soft and slightly caramelized, stirring halfway through.
While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the black beans, 1/2 teaspoon of ground cumin, 1/4 teaspoon of cinnamon, 1/2 teaspoon of chili powder, and a pinch of salt. Stir and cook for 5-7 minutes until warmed through.
Once the sweet potatoes are done, combine them with the spiced black beans in a large mixing bowl. Lightly mash the mixture with a fork or spoon, leaving some chunks for texture.
Warm the tortillas in a dry skillet or microwave to make them pliable.
Spoon a generous amount of the sweet potato and black bean mixture onto each tortilla. Top with shredded cheese, slices of avocado, chopped cilantro, and a dollop of salsa, if desired.
Fold the sides of the tortilla inward, then roll it up tightly to form a burrito.
Serve the burritos immediately with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 6558 mg | 285% | |
| Total Carbohydrate | 308.8 g | 112% | |
| Dietary Fiber | 70.7 g | 252% | |
| Total Sugars | 25.7 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1428 mg | 110% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4200 mg | 89% | |
*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.
