# 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 (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 inches)
12 - 100 grams shredded cheddar cheese (optional)
13 - 4 large eggs (optional)
→ Garnishes (optional)
14 - Salsa
15 - Fresh cilantro, chopped
16 - Hot sauce
# Step-by-Step Guide:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Combine diced sweet potatoes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, chili powder, salt, and black pepper. Spread evenly on the baking sheet.
03 - Roast the vegetable mixture for 20 to 25 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized.
04 - While roasting, heat a splash of oil in a skillet over medium heat, sauté 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 cooked through.
06 - Heat tortillas in a dry skillet or microwave until pliable.
07 - Distribute roasted vegetables, black beans, and scrambled eggs (if using) evenly among 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 burritos.
09 - For a crispy finish, toast burritos seam-side down in a skillet for 1 to 2 minutes. Serve hot.
