# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 14 oz)
02 - 1 small red onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Legumes
05 - 1 can (14 oz) black beans, drained and rinsed
→ Spices & Seasonings
06 - 2 tablespoons olive oil
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon chili powder
10 - Salt and black pepper, to taste
→ Burrito Assembly
11 - 4 large flour tortillas (10-inch)
12 - 3.5 oz shredded cheddar cheese (optional)
13 - 4 large eggs (optional, for added protein)
→ Garnishes (optional)
14 - Salsa
15 - Fresh cilantro, chopped
16 - Hot sauce
# Directions:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - In a bowl, combine diced sweet potatoes, red onion, and bell pepper with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Toss to coat evenly.
03 - Arrange the vegetable mixture in a single layer on the baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until sweet potatoes are tender and lightly caramelized.
04 - While vegetables roast, heat a splash of oil in a skillet over medium heat. Sauté minced garlic for 1 minute. Add black beans and cook for 3 minutes until heated through. Season with salt and pepper.
05 - If using, scramble eggs in a separate skillet until fully cooked.
06 - Heat tortillas in a dry skillet or microwave until warm and flexible.
07 - Distribute roasted vegetables, black beans, and scrambled eggs (if using) evenly among tortillas. Sprinkle each with shredded cheddar cheese, salsa, and chopped cilantro as desired.
08 - Fold the sides of each tortilla inward and roll tightly to encase the filling.
09 - For a crisp finish, toast burritos seam-side down in a skillet for 1 to 2 minutes. Serve immediately.
