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Loaded Sweet Potato Burritos

These Loaded Sweet Potato Burritos are a hearty and flavorful vegetarian meal packed with roasted sweet potatoes, black beans, and fresh veggies wrapped in a warm tortilla. Perfect for a nutritious and satisfying Mexican-inspired dinner.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cooked rice
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 large flour tortillas
  • 1 cup shredded cheddar cheese
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, sliced
  • 1/2 cup sour cream or Greek yogurt
  • Fresh lime wedges for serving

Instructions

  1. Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon olive oil, cumin, smoked paprika, chili powder, salt, and pepper.
  2. Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.
  3. While the sweet potatoes roast, heat the remaining olive oil in a skillet over medium heat. Sauté the onion, red bell pepper, and garlic until soft, about 5 minutes.
  4. Add the black beans to the skillet and cook until heated through.
  5. In a large bowl, combine the roasted sweet potatoes, black bean mixture, and cooked rice. Adjust seasoning if needed.
  6. Warm the flour tortillas in a dry pan or microwave to make them pliable.
  7. Spoon the sweet potato and bean filling onto each tortilla, then sprinkle with shredded cheese and chopped cilantro.
  8. Add avocado slices and a dollop of sour cream or Greek yogurt on top.
  9. Roll up the burritos tightly, folding in the sides as you go.
  10. Serve immediately with fresh lime wedges.

Notes

For extra protein, add cooked grilled chicken or tofu. Serve with a side of salsa or a fresh green salad for a complete meal.