Sweet Potato Burritos
Savor the perfect balance of warmth, flavor, and nutrition with these Sweet Potato Burritos, an irresistible fusion of roasted sweet potatoes, hearty black beans, and fresh spinach all wrapped in soft flour tortillas. Seasoned with smoky paprika, ground cumin, and coriander, the sweet potatoes are oven-roasted to caramelized perfection, creating a delightful contrast of sweet and savory. Topped with melted cheddar or vegan cheese, these burritos are a wholesome, vegetarian-friendly option that's bursting with texture and taste. Whether served straight from the oven or lightly toasted in a skillet for an extra crunch, they pair beautifully with salsa or hot sauce for a vibrant, zesty finish. Ready in under an hour and perfect for meal prep or a quick family dinner, this recipe is as versatile as it is satisfying.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground coriander
- 15 ounces black beans, drained and rinsed
- 2 cups fresh spinach
- 1 cup shredded cheddar cheese or vegan cheese
- 6 large flour tortillas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- salsa or hot sauce (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and dice them into small, 1/2-inch cubes.
Place the diced sweet potatoes on a baking sheet. Drizzle with olive oil and season with cumin, smoked paprika, coriander, salt, and black pepper. Toss until evenly coated.
Roast the sweet potatoes in the oven for 25-30 minutes, or until tender and slightly caramelized. Toss halfway through cooking.
While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until heated through. Set aside.
Lay a tortilla flat on a clean surface. Add a scoop of roasted sweet potatoes in the center, followed by a portion of black beans, a handful of spinach, and a sprinkle of shredded cheese.
Fold the sides of the tortilla inward, then roll it up tightly from bottom to top to form a burrito. Repeat with the remaining tortillas and fillings.
Optional: Heat a skillet over medium heat and lightly toast each burrito for 1-2 minutes on each side to seal and crisp them.
Serve the sweet potato burritos warm with salsa or hot sauce on the side, if desired.
Nutrition Facts
Calories |
2105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5179 mg | 225% | |
| Total Carbohydrate | 275.1 g | 100% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 18.8 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1570 mg | 121% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1288 mg | 27% | |
*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.
