# 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-inch)
12 - 100 grams shredded cheddar cheese (optional)
13 - 4 large eggs (optional)
→ Garnishes (optional)
14 - Salsa
15 - Fresh coriander (cilantro), chopped
16 - Hot sauce
# How to Make It:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes, red onion, and bell pepper with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until sweet potatoes are tender and lightly caramelized.
04 - While vegetables roast, heat a splash of oil in a skillet over medium heat. Sauté minced garlic for one minute, add black beans and cook until heated through, about three minutes. Season with salt and pepper.
05 - If using eggs, scramble them in a separate pan until fully cooked.
06 - Heat tortillas in a dry skillet or microwave until pliable.
07 - Divide roasted vegetables, black beans, and scrambled eggs (if using) evenly among tortillas. Top with shredded cheddar cheese, salsa, and chopped coriander if desired.
08 - Fold in the sides and roll each tortilla tightly to enclose the filling.
09 - Toast burritos seam-side down in a skillet for one to two minutes to crisp the exterior. Serve immediately.
