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Loaded Sweet Potato Burritos

Beautiful homemade loaded sweet potato burritos on a clean counter
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These Loaded Sweet Potato Burritos combine hearty roasted sweet potatoes with black beans, fresh veggies, and creamy avocado for a satisfying and flavorful twist on a classic Mexican favorite.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 cup cooked black beans
  • 1/2 cup cooked brown rice
  • 1/2 cup corn kernels
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, sliced
  • 4 large whole wheat tortillas
  • 1/2 cup shredded cheddar cheese (optional)
  • 2 tablespoons lime juice
  • Sour cream or Greek yogurt, for serving
  • Hot sauce, for serving (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, and salt. Spread on a baking sheet.
  2. Roast sweet potatoes for 25-30 minutes or until tender and slightly crispy, tossing halfway through.
  3. Warm the tortillas in a dry skillet or microwave to make them pliable.
  4. In a large bowl, combine roasted sweet potatoes, black beans, brown rice, corn, red onion, cilantro, and lime juice. Mix gently to combine.
  5. Divide the filling evenly among the tortillas. Top each with sliced avocado and shredded cheese if using.
  6. Roll up each tortilla tightly into a burrito shape, folding the sides in as you roll.
  7. Optionally, heat a skillet over medium heat and lightly toast the burritos for 1-2 minutes per side to seal and warm through.
  8. Serve with sour cream or Greek yogurt and hot sauce as desired.

Notes

For extra protein, add grilled chicken or tofu. You can also swap cheddar for pepper jack cheese to add a spicy kick.

Find it online: https://foodlifelove.com/loaded-sweet-potato-burritos/