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!
Ingredients
- 2 mediumSweet Potato, peeled cubed
- Olive Oil, to taste
- 0.5 tspSmoked Paprika
- 0.5 tspGarlic Powder
- Kosher Salt, to taste
- Ground Black Pepper, freshly to taste
- 0.5 mediumYellow Onion, diced
- 1Jalapeño, seeded diced
- 1 cloveGarlic, minced
- 1 tspChili Powder
- 0.5 tspGround Cumin
- Ground Cayenne Pepper, to taste
- 15 ozBlack Bean, drained rinsed
- 0.75 cupcorn
- 3 largeFlour Tortilla
- Lettuce, chopped
- Tomatoes, diced
- vegan cheddar cheese, shredded
- 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.
- 6
Enjoy!