# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approx. 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 - 1/2 teaspoon chili powder
10 - Salt and black pepper, to taste
→ Burrito Assembly
11 - 4 large flour tortillas (10-inch)
12 - 100 grams shredded cheddar cheese (optional)
13 - 4 large eggs (optional)
→ Garnishes (optional)
14 - Salsa
15 - Fresh cilantro, chopped
16 - Hot sauce
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine sweet potatoes, red onion, and bell pepper with olive oil, ground cumin, smoked paprika, chili powder, salt, and black pepper in a mixing bowl. Toss to coat evenly.
03 - Spread the seasoned vegetables evenly on the prepared baking sheet. Roast in the oven for 20 to 25 minutes, stirring halfway through until tender and lightly 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 and cook until warmed through, about 3 minutes. Season with salt and pepper.
05 - If using, scramble the eggs in a separate pan until fully cooked.
06 - Warm flour tortillas in a dry skillet or microwave until flexible for wrapping.
07 - Divide the roasted vegetables and black beans equally among the tortillas. Add scrambled eggs if using, then top with shredded cheddar cheese, salsa, and chopped cilantro as desired.
08 - Fold in the sides of each tortilla and roll tightly to enclose the filling completely.
09 - For a crispier finish, toast the burritos seam-side down in a skillet for 1 to 2 minutes. Serve immediately while hot.
