# 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 & 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-inch diameter)
12 - 3.5 oz shredded cheddar cheese (optional)
13 - 4 large eggs (optional, for additional protein)
→ Garnishes
14 - Salsa
15 - Fresh cilantro, chopped
16 - Hot sauce
# Method:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a mixing bowl, combine diced sweet potatoes, red onion, and bell pepper with olive oil, ground cumin, smoked paprika, chili powder, salt, and black pepper. Toss until evenly coated.
03 - Spread the seasoned vegetables evenly on the prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
04 - While vegetables roast, heat a splash of oil in a skillet over medium heat. Sauté minced garlic for 1 minute, then add drained black beans and cook until warmed through, about 3 minutes. Season with a pinch of salt and pepper.
05 - If using, scramble eggs in a separate pan until cooked to desired consistency.
06 - Warm tortillas in a dry skillet or microwave until pliable and easy to roll.
07 - Distribute the roasted vegetables, black beans, and scrambled eggs (if using) evenly among the tortillas. Top with shredded cheddar cheese, salsa, and chopped cilantro as desired.
08 - Fold in the sides of each tortilla and roll tightly to form a burrito.
09 - For a crisp exterior, toast the burritos seam-side down in a skillet over medium heat for 1 to 2 minutes. Serve immediately while hot.
