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Burritos have long been celebrated as a versatile meal option, adored by food lovers around the globe. From breakfast to dinner, these delightful wraps can accommodate a myriad of flavors, ingredients, and dietary preferences, making them a staple in both casual eateries and home kitchens alike. Whether you prefer classic bean and cheese burritos or something a little more adventurous, there’s a burrito recipe to satisfy every craving.

Roasted Sweet Potato and Black Bean Burritos

Dive into the delicious world of Sweet & Spicy Roasted Sweet Potato and Black Bean Burritos! This vibrant recipe offers a perfect blend of roasted sweet potatoes and seasoned black beans, delivering a delightful mix of sweet and spicy flavors. Packed with nutrients like fiber and protein, these burritos are not only satisfying but also great for your health. Easy to customize and perfect for any meal, they’re a must-try for burrito lovers!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

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

1 cup cooked brown rice or quinoa

1/2 red onion, diced

2 cloves garlic, minced

1 cup corn (frozen or fresh)

1/4 cup cilantro, chopped

Juice of 1 lime

4 large whole wheat tortillas

1 cup shredded cheese (optional: cheddar or Monterey Jack)

Salsa and avocado for serving (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

    Prepare Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.

      Roast Sweet Potatoes: Spread the sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

        Sauté Vegetables: While the sweet potatoes are roasting, heat a skillet over medium heat. Add a splash of olive oil, then add the diced red onion and sauté for about 3-4 minutes until softened. Add the minced garlic and corn, cooking for another 2-3 minutes until fragrant and the corn is warmed through.

          Combine Filling: In a large bowl, combine the roasted sweet potatoes, sautéed onion, garlic, and corn with the black beans, cooked brown rice or quinoa, chopped cilantro, and lime juice. Stir until well mixed and adjust seasoning to taste.

            Assemble Burritos: Lay a tortilla flat on a clean surface. Spoon about 1/4 of the sweet potato mixture onto the center. If using cheese, sprinkle some on top of the filling. Wrap the sides of the tortilla over the filling and then roll it up tightly from the bottom to form a burrito. Repeat with remaining tortillas and filling.

              Optional - Toast the Burritos: If desired, place the assembled burritos seam side down in a lightly greased skillet over medium heat. Cook for 2-3 minutes on each side until the tortillas are golden and crispy.

                Serve and Enjoy: Cut the burritos in half and serve warm with salsa and avocado on the side. Enjoy your deliciously unique burritos!

                  Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings