# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (14 oz)
02 - 1 small red onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Legumes
05 - 1 can black beans, drained and rinsed (14 oz)
→ Spices & Seasonings
06 - 2 tablespoons olive oil
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon chili powder
10 - Salt and black pepper, to taste
→ Burrito Assembly
11 - 4 large flour tortillas (10 inches)
12 - 3½ ounces shredded cheddar cheese (optional)
13 - 4 large eggs (optional)
→ 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 - Toss diced sweet potatoes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, chili powder, salt, and pepper until evenly coated. Spread mixture in a single layer on the baking sheet.
03 - Roast in the oven for 20 to 25 minutes, stirring halfway through, until sweet potatoes are tender and slightly caramelized.
04 - While vegetables roast, warm a splash of oil in a skillet over medium heat. Sauté garlic for 1 minute, add black beans, and cook until heated through, about 3 minutes. Season with salt and pepper.
05 - If using, scramble eggs in a separate pan until cooked through.
06 - Heat flour tortillas in a dry skillet or microwave until soft and pliable.
07 - Divide roasted vegetables, black beans, and scrambled eggs (if used) evenly among tortillas. Top with shredded cheddar cheese, salsa, and chopped cilantro as desired.
08 - Fold in the sides and roll each tortilla tightly to enclose the filling.
09 - For a crispy exterior, toast burritos seam-side down in a skillet for 1 to 2 minutes until golden. Serve immediately.
