# What You'll Need:
→ 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 black beans (14 oz), drained and rinsed
→ Spices & Seasonings
06 - 2 tbsp olive oil
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1/2 tsp chili powder
10 - Salt and black pepper, to taste
→ Burrito Assembly
11 - 4 large flour tortillas (10 inches)
12 - 100 g shredded cheddar cheese (3.5 oz), optional
13 - 4 large eggs, optional
→ Garnishes (optional)
14 - Salsa
15 - Fresh cilantro, chopped
16 - Hot sauce
# Steps to Follow:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine diced sweet potatoes, red onion, and bell pepper. Toss with olive oil, cumin, smoked paprika, chili powder, salt, and black pepper.
03 - Spread the seasoned vegetables evenly on the prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until sweet potatoes are tender and caramelized.
04 - While vegetables roast, heat a skillet over medium heat with a splash of oil. Sauté minced garlic for 1 minute, then add black beans. Cook until heated through, about 3 minutes. Season with salt and pepper.
05 - If using, scramble eggs in a separate pan until fully cooked.
06 - Heat flour tortillas in a dry skillet or microwave until soft and pliable.
07 - Divide roasted vegetables, black beans, and scrambled eggs (if using) evenly among tortillas. Top with shredded cheddar cheese, salsa, and cilantro as desired.
08 - Fold in the sides of each tortilla and roll tightly to enclose the filling, forming burritos.
09 - For a crisp finish, toast burritos seam-side down in a skillet over medium heat for 1 to 2 minutes. Serve immediately.
