Sweet Potato and Black Bean Burrito
Bursting with vibrant flavors and wholesome ingredients, these Sweet Potato and Black Bean Burritos are a satisfying, plant-based meal perfect for busy weeknights or meal prep. Oven-roasted sweet potatoes, seasoned with warm spices like cumin and chili powder, pair beautifully with creamy black beans infused with lime and garlic. Piled into warm tortillas and topped with fresh avocado, crisp lettuce, zesty salsa, and a sprinkle of cilantro, these burritos are as nutritious as they are delicious. Ready in just 40 minutes, this vegan-friendly recipe is an ideal mix of hearty and fresh, making it a go-to option for those craving a quick, flavorful wrap. Whether enjoyed fresh or on-the-go, these burritos are sure to be your new favorite!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 can (15 oz) black beans
- 1 tablespoon lime juice
- 2 cloves garlic
- 4 large tortillas
- 1 large avocado
- 0.25 cup fresh cilantro
- 0.5 cup salsa
- 1 cup shredded lettuce
Instructions
Preheat the oven to 400°F (200°C).
Peel and dice the sweet potatoes into 1/2-inch cubes.
Toss the sweet potato cubes with 1 tablespoon of olive oil, cumin, chili powder, and 1/2 teaspoon of salt. Spread them onto a baking sheet in a single layer.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the sweet potatoes roast, drain and rinse the black beans.
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Mince the garlic and sauté it for 1-2 minutes until fragrant.
Add the black beans, lime juice, and the remaining 1/2 teaspoon of salt to the saucepan. Cook for 5-7 minutes until the beans are heated through and slightly softened.
Mash half of the black beans with the back of a spoon to create a chunky consistency. Remove from heat.
Warm the tortillas in a dry skillet or microwave until pliable.
Slice the avocado and roughly chop the cilantro.
Assemble the burritos: Spread a quarter of the roasted sweet potatoes and black beans down the center of each tortilla. Top with sliced avocado, shredded lettuce, salsa, and a sprinkle of cilantro.
Roll up the tortilla tightly by folding in the sides and then rolling from one end to the other.
Repeat with the remaining tortillas and fillings.
Serve immediately or wrap in foil for a portable meal.
Nutrition Facts
Calories |
1865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5691 mg | 247% | |
| Total Carbohydrate | 255.0 g | 93% | |
| Dietary Fiber | 58.3 g | 208% | |
| Total Sugars | 27.2 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 582 mg | 45% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1753 mg | 37% | |
*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.
