Roasted Sweet Potato Black Bean Burritos

The first time I made these burritos, my kitchen filled with this incredible smoky aroma that had my roommate wandering in from her room asking what smelled so good. The roasted sweet potatoes get these crispy, caramelized edges that contrast perfectly with the creamy black beans inside. I was honestly surprised at how something so simple could taste so restaurant-worthy.

Last winter, I started making a batch every Sunday for quick weekday lunches. My coworkers started asking what I was eating because the smell would fill the breakroom when I reheated them. Now it's become this thing I do whenever I need something that feels like a hug in food form.

Ingredients

• 2 medium sweet potatoes: The natural sweetness balances the smoky spices perfectly, and roasting them transforms their texture completely
• 1 small red onion: Adds a subtle sharpness that cuts through the richness
• 2 cloves garlic: Mince it fresh because dried garlic just does not work here
• 1 can black beans: Rinse them really well to avoid any metallic taste from the canning liquid
• 2 tbsp olive oil: This helps the spices cling to the vegetables and promotes that beautiful caramelization
• 1 tsp ground cumin: Essential for that earthy base flavor
• 1 tsp smoked paprika: This is what gives the dish that incredible smoky depth
• 1/2 tsp chili powder: Adds just enough warmth without being overpowering
• 1/2 tsp ground coriander: Brings a bright, citrusy note that lifts everything
• 1/2 cup fresh cilantro: The fresh herb finish makes all the difference
• 4 large flour tortillas: Warm them properly or they will crack when you try to roll
• 1 cup shredded cheese: Totally optional but it does help hold everything together

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper because those roasted sugars will stick otherwise

Season the vegetables:

Toss the sweet potatoes, onion, and garlic with olive oil and all those spices until every piece is coated

Roast until golden:

Spread in a single layer and roast for 25 to 30 minutes, stirring halfway so nothing burns

Warm the beans:

Heat them in a small saucepan while the vegetables roast, adding a splash of water if they seem dry

Combine everything:

Mix the roasted vegetables with the warm beans and fresh cilantro in a large bowl

Prepare your tortillas:

Warm them in a dry skillet for about 30 seconds per side until they are pliable

Build your burritos:

Pile the filling in the center, add your toppings, squeeze lime over everything, then fold and roll tightly

Save to Pinterest

My sister claimed she did not like sweet potatoes until she tried these. Now she requests them every time she visits, which is saying something considering she is usually the picky eater in the family.

Making These Your Own

Sometimes I add corn kernels to the roasting pan during the last 10 minutes for little bursts of sweetness. A friend of mine puts pickled jalapeños in hers for extra tang and heat. You could also use sweet potato or kale instead of regular potatoes.

Perfect Sides

A simple green salad with a lime vinaigrette cuts through the richness beautifully. Or serve with Mexican rice and you have a proper feast. On busy nights, I just eat them with some extra salsa and call it dinner.

Make Ahead Strategy

The filling keeps beautifully in the fridge for up to four days. I often roast a double batch on Sunday and just warm tortillas as needed throughout the week.

• Wrap assembled burritos in foil and freeze for up to three months
• Reheat frozen burritos at 350°F for about 25 minutes
• Let them rest for a couple minutes before cutting so the filling sets

Save to Pinterest

There is something so satisfying about biting into a burrito you made yourself, especially when it is this good.

Recipe FAQs

→ Can I make these burritos ahead of time?

Yes, prepare the filling up to 3 days in advance and store it in an airtight container in the refrigerator. Assemble and warm the burritos when ready to serve for best texture.

→ How do I prevent my tortillas from tearing?

Warm tortillas in a dry skillet for 15-20 seconds per side until pliable. This makes them more flexible and less likely to crack during rolling.

→ What other vegetables work well in this filling?

Roasted bell peppers, zucchini, or corn kernels complement the sweet potatoes beautifully. Add them during the roasting step for even cooking.

→ Can I freeze these burritos?

Absolutely. Wrap assembled burritos tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven for 15-20 minutes.

→ What's the best way to reheat leftovers?

For crispy results, reheat in a skillet over medium heat for 2-3 minutes per side. For faster warming, microwave for 1-2 minutes, though the tortilla will be softer.

→ How can I add more protein?

Incorporate cooked quinoa or rice into the filling, add shredded chicken, or include additional beans and cheese for extra protein and substance.