Direction

1. Preheat your oven to 400°F (200°C).

2. Wash and dry the sweet potatoes, then cut them into small cubes.

3. In a mixing bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, 1 tsp of cumin, 1 tsp of chili powder, 1 tsp of smoked paprika, and a pinch of salt and pepper.

4. Spread the seasoned sweet potatoes on a baking sheet and bake for 25 minutes, or until they are tender and slightly caramelized.

5. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat.

6. Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes, until they are softened.

7. Add the drained and rinsed black beans to the skillet and cook for an additional 2 minutes, stirring occasionally.

8. Once the sweet potatoes are cooked, add them to the skillet with the black beans and stir to combine.

9. Warm up the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds.

10. Assemble the burritos by placing a scoop of the sweet potato and black bean mixture onto each tortilla, leaving some space on the sides.

11. Fold the sides of the tortilla in, then roll it up tightly.

12. Optional: You can lightly brush the burritos with olive oil and bake them in the oven for 5 minutes for a crispier texture.

13. Serve the burritos with your desired toppings, such as shredded cheese, sliced avocado, salsa, and sour cream.

14. Enjoy your homemade Sweet Potato and Black Bean Burritos!