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Loaded Sweet Potato Burritos

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These Loaded Sweet Potato Burritos combine roasted sweet potatoes with black beans, fresh veggies, and melted cheese for a hearty and flavorful meal perfect for any time of day.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cooked rice
  • 1 cup shredded cheddar cheese
  • 1/2 cup corn kernels
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup diced red onion
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 4 large flour tortillas
  • Salt and pepper to taste
  • Sour cream or Greek yogurt, for serving (optional)
  • Hot sauce, for serving (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.
  2. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  3. In a large bowl, combine the roasted sweet potatoes, black beans, cooked rice, corn, red onion, garlic, cilantro, and lime juice. Mix well and adjust seasoning if needed.
  4. Warm the flour tortillas in a dry skillet or microwave until pliable.
  5. Divide the sweet potato mixture evenly among the tortillas, then sprinkle each with shredded cheddar cheese.
  6. Roll each tortilla into a burrito, folding in the edges as you roll.
  7. Optional: Place burritos seam-side down in a skillet over medium heat and cook for 2-3 minutes per side until golden and the cheese has melted.
  8. Serve warm with sour cream or Greek yogurt and hot sauce, if desired.

Notes

For extra protein, add cooked grilled chicken or tofu to the filling. You can also swap flour tortillas for whole wheat or gluten-free varieties.

Find it online: https://carmenwausa.com/loaded-sweet-potato-burritos/