Roasted Sweet Potato and Black Bean Burrito Recipe

Roasted Sweet Potato and Black Bean Burrito

Roast the veggies in advance and store in the fridge for an easy week-night meal. Serve the burritos with your favorite salsa mixed into Greek yogurt for a creamy and protein packed dip.

Serves: 2Prep: 10 minutesCook: 35 minutesTotal: 45 minutesDifficulty: Easy

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Serves: 2

Ingredients

  • 3 cups sweet potatoes, chopped
  • 1 red bell pepper, seeded and cubed
  • 1 red onion, cubed
  • 1 jalapeno, seeded and diced
  • 1 tsp. dried cumin
  • 1 tsp. chili powder
  • 1 tsp. Salt
  • 2 tbsp. olive oil
  • 1 can Organic Black Beans, 15 oz., rinsed and drained
  • 3 tbsp. cilantro, chopped
  • 1 lime, juiced
  • 2 cups Thick Cut Mexican 4 Cheese Blend
  • 1 package Burrito-Sized Flour Tortillas

Directions

  • Preheat oven to 425°F. Combine sweet potatoes, red bell pepper, red onion and jalapeno on a sheet pan. Sprinkle with cumin, chili powder and salt. Drizzle with olive oil. Gently stir to coat. Bake for 25 minutes, stirring the mixture once halfway through.
  • Place roasted veggies in a small mixing bowl. Add drained black beans, cilantro, and lime juice. Place a large heaping spoonful of the sweet potato and bean mixture on the bottom third of one wrap. Sprinkle with cheese. Fold up the bottom third of the burrito, fold in the sides and roll up. Place seam-side down on a greased baking sheet. Continue with the remaining burritos.
  • Reduce the oven temperature to 375°F. Place burritos in the oven and bake for an additional 10 minutes, or until warmed through and crisp.

Serves: 2

Ingredients

  • 3 cups sweet potatoes, chopped
  • 1 red bell pepper, seeded and cubed
  • 1 red onion, cubed
  • 1 jalapeno, seeded and diced
  • 1 tsp. dried cumin
  • 1 tsp. chili powder
  • 1 tsp. Salt
  • 2 tbsp. olive oil
  • 1 can Organic Black Beans, 15 oz., rinsed and drained
  • 3 tbsp. cilantro, chopped
  • 1 lime, juiced
  • 2 cups Thick Cut Mexican 4 Cheese Blend
  • 1 package Burrito-Sized Flour Tortillas

Directions

  • Preheat oven to 425°F. Combine sweet potatoes, red bell pepper, red onion and jalapeno on a sheet pan. Sprinkle with cumin, chili powder and salt. Drizzle with olive oil. Gently stir to coat. Bake for 25 minutes, stirring the mixture once halfway through.
  • Place roasted veggies in a small mixing bowl. Add drained black beans, cilantro, and lime juice. Place a large heaping spoonful of the sweet potato and bean mixture on the bottom third of one wrap. Sprinkle with cheese. Fold up the bottom third of the burrito, fold in the sides and roll up. Place seam-side down on a greased baking sheet. Continue with the remaining burritos.
  • Reduce the oven temperature to 375°F. Place burritos in the oven and bake for an additional 10 minutes, or until warmed through and crisp.