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Burritos have become a beloved staple in many cuisines around the globe, celebrated for their versatility and convenience. Originating from the Mexican culinary tradition, these hearty wraps can be filled with virtually any combination of ingredients, making them a favorite for meals on the go. As more people seek out healthy and satisfying options, plant-based burritos are gaining popularity for their rich flavors and nutritional benefits. One such delightful creation is the Sweet Potato & Black Bean Delight Burrito, a dish that not only satisfies your taste buds but also nourishes your body with wholesome ingredients.

Sweet Potato and Black Bean Burrito

Discover the deliciousness of the Sweet Potato & Black Bean Delight Burrito, a nutritious and flavorful meal perfect for any time of day. This recipe combines roasted sweet potatoes and hearty black beans with aromatic spices, creating a satisfying wrap that’s rich in vitamins and protein. With quinoa for added texture and fresh ingredients like lime juice and avocado, this plant-based burrito is sure to become a favorite. Enjoy a nutritious, vibrant meal that’s easy to make and full of flavor!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, rinsed and drained

1 cup cooked quinoa (or rice)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 lime, juiced

1 tablespoon olive oil

Salt and pepper to taste

4 large whole wheat or flour tortillas

1 cup shredded cheese (cheddar or pepper jack)

1 avocado, sliced

Fresh cilantro, for garnish

Salsa or hot sauce for serving

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the diced sweet potatoes with olive oil, salt, pepper, cumin, and smoked paprika. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.

    Prepare the Filling: In a skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Then, add the black beans and cooked quinoa to the skillet, stirring well to combine.

      Combine Ingredients: Once the sweet potatoes are done roasting, fold them into the skillet with the black bean mixture. Add the lime juice, and season with more salt and pepper if needed. Remove from the heat and allow to cool slightly.

        Assemble the Burritos: Lay out the tortillas on a clean surface. In the center of each tortilla, layer the sweet potato and black bean mixture, followed by a sprinkle of cheese and a couple of slices of avocado.

          Wrap Them Up: Fold in the sides of the tortilla over the filling, then roll it up tightly from the bottom to form a burrito. Repeat this process for all tortillas.

            Optional - Toast the Burritos: If you like a crispy burrito, heat a skillet over medium heat and toast each burrito for about 2 minutes on each side until golden brown.

              Serve: Cut the burritos in half, garnish with fresh cilantro, and serve with salsa or hot sauce on the side.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings