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Loaded Sweet Potato Burritos

Freshly prepared loaded sweet potato burritos on a white plate
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These Loaded Sweet Potato Burritos combine tender roasted sweet potatoes with black beans, fresh veggies, and a zesty chipotle sauce for a hearty and flavorful meal perfect for lunch or dinner.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup cooked brown rice
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup crumbled feta or cotija cheese
  • 4 large whole wheat tortillas
  • 1/4 cup chipotle mayo or your favorite spicy sauce
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper.
  2. Spread sweet potatoes on a baking sheet and roast for 25 minutes or until tender, flipping halfway through.
  3. In a large bowl, combine roasted sweet potatoes, black beans, brown rice, red onion, and cilantro. Mix gently.
  4. Warm tortillas in a dry skillet or microwave until pliable.
  5. Lay each tortilla flat and spread a spoonful of chipotle mayo down the center.
  6. Divide the sweet potato mixture evenly among tortillas, then top with shredded lettuce, diced tomatoes, and crumbled cheese.
  7. Roll up burritos tightly, folding in edges to secure the filling.
  8. Optional: Toast burritos in a skillet for 2 minutes per side for a crispy texture before serving.

Notes

For extra protein, add grilled chicken or tofu. Serve with a side of guacamole or salsa for added flavor.

Find it online: https://cakesbybelinda.com/loaded-sweet-potato-burritos/