Roasted Sweet Potato & Black Bean Burritos

Ingredients

• 2 medium sweet potatoes, peeled and cubed

• 1 tbsp olive oil

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp cumin

• Salt & pepper, to taste

• 1 can (15 oz) black beans, drained & rinsed

• ½ cup corn kernels (fresh, canned, or frozen)

• 1 small red bell pepper, diced

• ½ small red onion, diced

• 1 tsp lime juice

• ½ cup shredded cheese (cheddar, Monterey Jack, or vegan alternative)

• 4–6 large flour tortillas

• Optional toppings: sour cream, guacamole, salsa, fresh cilantro

Instructions

1. Roast the Sweet Potatoes:
   Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, chili powder, smoked paprika, cumin, salt, and pepper.
   Spread on a baking sheet and roast 20–25 minutes, flipping halfway, until tender and caramelized.

2. Prepare the Filling:
   In a large bowl, combine roasted sweet potatoes, black beans, corn, red bell pepper, red onion, lime juice, and half the shredded cheese. Mix gently.

3. Assemble the Burritos:
   Warm tortillas slightly. Spoon filling into the center of each tortilla. Fold in the sides and roll tightly.

4. Optional: Crisp the Burritos:
   Heat a skillet over medium heat. Place burritos seam-side down for 2–3 minutes per side until lightly golden and crispy.

5. Serve:
   Top with remaining cheese, sour cream, guacamole, salsa, or fresh cilantro.