sweet potato and black bean burritos

Sweet Potato And Black Bean Burritos

These sweet potato and black bean burritos are the ultimate comfort food! With their hearty filling, cheese, and smokey paprika, they're like a hug in a tortilla. Plus, they're super easy to make, so you can enjoy them any night of the week!

Ingredient

    • 2 medium sweet potatoes, peeled and cubed
    • olive oil, to taste
    • ½ teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • kosher salt, to taste
    • freshly ground black pepper, to taste
    • ½ medium yellow onion, diced
    • 1 jalapeño, seeded and diced
    • 1 clove garlic, minced
    • 1 teaspoon chili powder
    • ½ teaspoon ground cumin
    • cayenne pepper, to taste
    • 15 oz black beans(425 g), drained and rinsed
    • ¾ cup corn(130 g)
    • 3 large flour tortillas

    FOR SERVING

    • chopped lettuce
    • diced tomato
    • shredded vegan cheddar cheese
    • guacamole

Instructions

    1. Preheat the oven to 400°F (200°C).
    2. Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and black pepper. Toss until well-coated.
    3. Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
    4. Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
    5. To assemble a burrito, add one-third of the bean and corn mixture, one-third of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.