# 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 tbsp olive oil
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1/2 tsp chili powder
10 - Salt and black pepper, to taste
→ Burrito Assembly
11 - 4 large flour tortillas (10-inch)
12 - 3.5 oz shredded cheddar cheese (optional)
13 - 4 large eggs (optional)
→ Garnishes (optional)
14 - Salsa
15 - Fresh coriander (cilantro), chopped
16 - Hot sauce
# Method:
01 - Preheat 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 pepper. Spread mixture evenly on the prepared baking sheet.
03 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until sweet potatoes are tender and slightly 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, stirring occasionally, until heated through, about 3 minutes. Season with salt and pepper.
05 - If using, scramble eggs in a separate pan until fully cooked.
06 - Heat flour tortillas in a dry skillet or microwave until they become pliable.
07 - Divide roasted vegetables, black beans, and scrambled eggs (if used) evenly among tortillas. Add shredded cheddar cheese, salsa, and coriander if desired.
08 - Fold the sides of each tortilla inward and roll tightly to enclose the filling, forming a burrito.
09 - For a crispy exterior, toast the burritos seam-side down in a skillet for 1 to 2 minutes. Serve immediately while hot.
