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In recent years, burritos have surged in popularity, becoming a staple in modern cuisine that appeals to a wide range of palates. From classic bean and cheese varieties to innovative gourmet fillings, burritos have evolved into versatile meals that can accommodate various dietary preferences, including vegan, vegetarian, and meat-based options. One standout recipe that has captured the hearts of health enthusiasts and food lovers alike is the Spicy Roasted Sweet Potato & Black Bean Burrito. This dish not only offers a delightful explosion of flavors but also packs a nutritional punch, making it an excellent choice for lunch or dinner.

Roasted Sweet Potato and Black Bean Burritos

Discover the deliciousness of Spicy Roasted Sweet Potato and Black Bean Burritos! This recipe features sweet potatoes and black beans, packed with flavor and nutrition. Perfect for lunch or dinner, these burritos are easily customizable with spices, vegetables, and toppings. Experience a delightful mix of texture and taste with every bite. Whether you're vegan, vegetarian, or a meat lover, this dish is sure to impress and satisfy everyone at the table. Get cooking and enjoy a healthy, satisfying meal!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 cup cooked brown rice (or quinoa for a twist)

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1/2 medium red onion, diced

1 bell pepper (any color), diced

2 cloves garlic, minced

1/4 cup fresh cilantro, chopped (plus extra for garnish)

1 cup shredded cheese (cheddar or pepper jack)

4 large flour tortillas

1 avocado, sliced (for topping)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C).

    Roast 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. Spread the sweet potatoes on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and caramelized, flipping halfway through.

      Sauté Vegetables: While the sweet potatoes are roasting, heat a large skillet over medium heat. Add diced red onion and bell pepper, sautéing for about 5 minutes until softened. Add the minced garlic, and sauté for an additional minute.

        Mix Filling: In a large bowl, combine the sautéed vegetables with the roasted sweet potatoes, black beans, cooked brown rice, and chopped cilantro. Mix well, adjusting seasoning with salt and pepper if needed.

          Assemble Burritos: Lay a tortilla flat on a clean surface. Place a generous amount of filling in the middle, sprinkle with shredded cheese, and fold in the sides, then roll from the bottom up tightly to encase the filling.

            Grill (optional): If you like a crispy burrito, return the pan to medium heat and lightly grill the burritos seam-side down for about 2-3 minutes per side until golden and crispy.

              Serve: Cut the burritos in half, if desired, and serve warm with avocado slices and lime wedges. Garnish with extra cilantro.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4