Ingredients
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– 2 medium sweet potatoes, peeled and diced
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– 1 tablespoon olive oil
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– 1/2 teaspoon chili powder
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– 1/2 teaspoon cumin
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– Salt and pepper, to taste
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– 1 (15 oz) can black beans, rinsed and drained
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– 1/2 cup diced red onion
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– 1/2 cup corn kernels (fresh, frozen, or canned)
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– 1/4 cup chopped fresh cilantro
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– Juice of 1 lime
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– 1 cup shredded cheese (cheddar or Mexican blend)
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– 4–6 large flour tortillas
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– Optional toppings: avocado, salsa, sour cream, hot sauce
Instructions
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Roast sweet potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and slightly crispy.
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Prepare filling: In a large bowl, combine roasted sweet potatoes, black beans, red onion, corn, cilantro, and lime juice. Toss gently.
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Assemble burritos: Warm tortillas slightly to make them pliable. Spoon filling into each tortilla, top with shredded cheese, and add any optional toppings.
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Wrap and heat (optional): Roll burritos tightly. For a crispy finish, heat on a dry skillet or griddle over medium heat for 1–2 minutes per side until golden and warmed through.
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Serve: Slice in half and enjoy with extra salsa or guac on the side! 🥑🌶️