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In recent years, plant-based cuisine has surged in popularity, appealing not only to vegans and vegetarians but also to those looking for delicious, healthy meal options. One standout recipe that embodies this trend is the Sweet & Savory Roasted Sweet Potato and Black Bean Burritos. This dish is a delightful fusion of flavors and textures, combining the natural sweetness of roasted sweet potatoes with the hearty richness of black beans, all enveloped in a warm, soft tortilla.

Roasted Sweet Potato and Black Bean Burritos

Discover the delicious blend of flavors in Sweet & Savory Roasted Sweet Potato and Black Bean Burritos. This recipe celebrates plant-based cuisine with nutritional powerhouses like sweet potatoes and black beans, packed with fiber and protein. Perfect for a quick dinner or satisfying lunch, these burritos are not only easy to make but also customizable to suit various dietary needs. Elevate your meals with spices, fresh garnishes, and creative serving ideas. Great for meal prep, they are sure to become a household favorite!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 can (15 oz) black beans, drained and rinsed thoroughly

1 red bell pepper, diced into small pieces

1 small red onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

4 large flour tortillas

1 cup shredded cheddar cheese

½ cup fresh cilantro, chopped

1 avocado, sliced (for serving)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) so it's ready for the sweet potatoes.

    Prepare the Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes with olive oil, ground cumin, smoked paprika, chili powder, salt, and black pepper. Toss the mixture until the sweet potatoes are evenly coated with the spices.

      Roast the Vegetables: Transfer the seasoned sweet potatoes onto a baking sheet in a single layer. In the same mixing bowl, add the diced red bell pepper, red onion, and minced garlic. Toss lightly to combine, then spread this vegetable mixture on the baking sheet alongside the sweet potatoes. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized. Stir the vegetables halfway through the roasting time for even cooking.

        Prepare the Filling: Once the vegetables are roasted, transfer them to a large bowl. Add the drained black beans and chopped cilantro. Stir gently to mix everything together, ensuring the flavors meld.

          Assemble the Burritos: Lay a flour tortilla flat on a clean surface. Spoon a generous amount of the sweet potato-black bean mixture onto the center of the tortilla, followed by a handful of shredded cheddar cheese.

            Roll the Burrito: Carefully fold in the sides of the tortilla over the filling, then roll it tightly from the bottom to the top, encasing the filling securely. Repeat this process for the remaining tortillas until all are filled.

              Toast the Burritos (Optional): For added crispiness, heat a skillet over medium heat and add a drizzle of olive oil. Place the burritos seam-side down in the skillet and toast for approximately 2-3 minutes on each side, or until they become golden brown and crispy.

                Serve and Enjoy: Slice the burritos in half for presentation and serve them warm alongside slices of avocado and lime wedges. For an extra touch, garnish with additional chopped cilantro.

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings