Description
A wholesome, plant-based burrito featuring roasted sweet potatoes, black beans, and smoky spices perfectly comforting and nutritious.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked black beans, drained and rinsed
- 1/2 cup corn kernels, fresh or frozen
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 4 large flour tortillas
- Optional: 1 avocado, sliced
- Optional: 1/4 cup vegan cheese
- Optional: 1/4 cup salsa
- Optional: 1/4 cup diced bell peppers
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss diced sweet potatoes with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.
- Spread sweet potatoes on a parchment-lined baking sheet and bake for 25–30 minutes until tender and slightly crispy on the edges.
- While baking, mix black beans, corn, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper.
- Once sweet potatoes are done, let them cool slightly.
- Lay a tortilla flat and layer sweet potatoes, bean mixture, and any optional add-ins.
- Fold the sides, roll tightly from the bottom to enclose filling.
- Repeat with remaining tortillas and filling.
- Optional: Toast burritos on a heated skillet for extra texture.
Notes
Avoid overstuffing to keep burritos from falling apart. For best flavor, roast sweet potatoes until caramelized. A squeeze of lime or hot sauce enhances taste!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Oven + Assembly
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan burrito, sweet potato, black beans, plant-based, healthy meal