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Loaded Sweet Potato Burritos

These Loaded Sweet Potato Burritos combine tender roasted sweet potatoes with black beans, fresh veggies, and zesty spices for a hearty and flavorful Mexican-inspired meal.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 4 large whole wheat tortillas
  • 1/2 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup salsa
  • Optional: sour cream or Greek yogurt for serving

Instructions

  1. Preheat the oven to 425°F (220°C). Toss diced sweet potatoes with 1 tablespoon olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  2. While the sweet potatoes roast, heat remaining olive oil in a skillet over medium heat. Sauté garlic, red onion, red bell pepper, and corn until softened, about 5-7 minutes.
  3. Add black beans and cooked brown rice to the skillet. Stir to combine and cook until warmed through. Adjust seasoning with salt and pepper.
  4. Remove sweet potatoes from the oven and add them to the skillet mixture. Stir gently to combine all filling ingredients.
  5. Warm the tortillas in a dry skillet or microwave for pliability.
  6. Divide the filling evenly among tortillas. Sprinkle each with shredded cheese and chopped cilantro.
  7. Roll up the tortillas tightly into burritos, folding in the sides as you go.
  8. Serve immediately with salsa and optional sour cream or Greek yogurt on the side.

Notes

For a vegan version, omit the cheese or use a plant-based cheese alternative and serve with avocado slices for extra creaminess.