# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 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 and 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 inches)
12 - 3.5 ounces shredded cheddar cheese (optional)
13 - 4 large eggs (optional)
→ Garnishes
14 - Salsa (optional)
15 - Fresh cilantro, chopped (optional)
16 - Hot sauce (optional)
# Method:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Combine diced sweet potatoes, red onion, and bell pepper in a mixing bowl. Toss with olive oil, ground cumin, smoked paprika, chili powder, salt, and black pepper until evenly coated.
03 - Spread the seasoned vegetables evenly on the prepared baking sheet. Roast for 20 to 25 minutes, stirring once halfway through, until tender and lightly caramelized.
04 - While vegetables roast, heat a small amount of oil in a skillet over medium heat. Sauté minced garlic for 1 minute, then add black beans. Cook for about 3 minutes until heated through, seasoning with salt and pepper.
05 - If using, scramble the eggs in a separate pan until fully cooked.
06 - Gently warm flour tortillas in a dry skillet or microwave until soft and pliable.
07 - Divide the roasted vegetables and black beans evenly among the tortillas. Add scrambled eggs and shredded cheese if using. Top with salsa and chopped cilantro as desired.
08 - Fold in the sides of each tortilla and roll tightly to enclose the filling securely.
09 - For a crisp finish, toast burritos seam-side down in a skillet for 1 to 2 minutes. Serve immediately while hot.
