# Ingredient List:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 14 oz)
02 - 1 small red onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Legumes
05 - 1 can (14 oz) black beans, drained and rinsed
→ Spices & Seasonings
06 - 2 tbsp olive oil
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - ½ tsp chili powder
10 - Salt and black pepper to taste
→ Burrito Assembly
11 - 4 large flour tortillas (10-inch)
12 - 3.5 oz shredded cheddar cheese (optional)
13 - 4 large eggs (optional, for extra protein)
→ Garnishes (optional)
14 - Salsa
15 - Fresh cilantro, chopped
16 - Hot sauce
# Directions:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Combine diced sweet potatoes, red onion, and bell pepper with olive oil, ground cumin, smoked paprika, chili powder, salt, and black pepper. Toss to coat evenly.
03 - Spread the seasoned vegetables evenly on the baking sheet and roast for 20 to 25 minutes, stirring once halfway through, until sweet potatoes are tender and slightly caramelized.
04 - Heat a splash of oil in a skillet over medium heat, sauté minced garlic for 1 minute, then add drained black beans and cook until warmed through, about 3 minutes. Season with salt and pepper.
05 - In a separate pan, scramble eggs until cooked through if using.
06 - Heat tortillas in a dry skillet or microwave until soft and pliable.
07 - Divide roasted vegetables, black beans, and scrambled eggs (if used) evenly among tortillas. Top with shredded cheddar cheese, salsa, and chopped cilantro as desired.
08 - Fold in the sides of each tortilla and roll tightly to form burritos.
09 - For a crisp exterior, toast burritos seam-side down in a skillet for 1 to 2 minutes before serving.
