Roasted Sweet Potato Burritos

I started making these burritos on weeknights when I needed something filling but didn't want to stand over the stove forever. The sweet potatoes roast while I chop everything else, and the smell of cumin and paprika always pulls everyone into the kitchen. It's become one of those recipes I don't even measure anymore, just toss and taste until it feels right.

The first time I made these for friends, I panicked because I forgot to buy sour cream. We ended up using plain yogurt with a little lime juice stirred in, and honestly it tasted better, sharper and lighter against the sweet potatoes. Now I do it that way on purpose.

Ingredients

• Sweet potatoes: Pick firm ones with smooth skin, they roast more evenly and the natural sugars caramelize without burning.
• Black beans: Rinse them well or the liquid makes everything too salty, I learned that the messy way.
• Smoked paprika: This is what gives the filling that deep, almost grilled flavor even though it's all oven roasted.
• Cumin: Toasting it in the oil for a few seconds before adding the beans makes the whole kitchen smell incredible.
• Red onion: It gets sweet and jammy in the oven, much better than raw onion which can be too sharp.
• Flour tortillas: The big burrito-size ones hold everything without tearing, just warm them first so they fold easily.
• Cheddar cheese: It melts into the warm filling and adds a little richness, but vegan cheese works great too.
• Cilantro: Fresh and bright, it cuts through the richness and makes everything taste more alive.
• Lime: A squeeze right before rolling ties all the flavors together and adds that little zing you didn't know was missing.

Instructions

Prep and season the vegetables:

Toss the sweet potatoes and onion with olive oil and spices in a big bowl until every piece is coated. Don't be shy with the paprika, it builds the flavor base.

Roast until caramelized:

Spread everything on a lined tray and roast at 220°C, stirring halfway so the edges get golden and crispy. The smell will tell you when they're ready.

Warm the beans:

Sauté garlic in a skillet until fragrant, then add the beans and roasted vegetables. Stir gently so the sweet potatoes don't turn to mush.

Assemble the burritos:

Warm your tortillas, pile on the filling, then add cheese, cilantro, and a good squeeze of lime. Fold the sides in and roll tightly from the bottom.

Toast for a crispy finish:

Press the burritos seam-side down in a hot skillet for a couple minutes. The outside gets golden and holds everything together beautifully.

Save

One night I made a double batch and froze half before toasting them. Weeks later I pulled one out, crisped it up in a pan, and it tasted like I'd just made it fresh. That's when this became my go-to meal prep recipe.

Making It Your Own

I sometimes throw in a handful of corn or leftover brown rice to make the filling go further. A spoonful of chipotle sauce mixed into the beans adds smoke and heat without overpowering the sweetness of the potatoes. If you like things spicy, pickled jalapeños are perfect tucked in with the cheese.

Storing and Reheating

Wrapped tightly in foil, these keep in the fridge for three days. Reheat them in a skillet over medium heat, turning once, until the outside is crispy and the inside is hot. You can also freeze assembled burritos before toasting, just thaw overnight and cook from there.

Serving Suggestions

I always put out little bowls of salsa, sour cream, and extra lime wedges so everyone can build their own plate. A cold lager or citrusy sparkling water with a wedge of lime is perfect alongside. If you want to make it a full spread, a simple side of chips and guacamole rounds it out without much effort.

• Add sliced avocado right before serving so it stays creamy and bright green.
• Leftovers make a great breakfast burrito if you scramble an egg and tuck it inside.
• For a gluten-free version, swap in your favorite gluten-free tortillas and check the spice labels.

Save

This is the kind of recipe that gets better the more you make it, because you start to know exactly how you like it. I hope it becomes one of those easy favorites in your kitchen too.

Common Questions

→ What is the best way to roast sweet potatoes?

Peel and dice sweet potatoes evenly, toss with olive oil and spices, then spread in a single layer on a baking tray. Roast at 220°C (425°F) for 25–30 minutes, stirring halfway until tender and golden.

→ How can I make this dish vegan?

Use plant-based cheese and substitute sour cream with vegan yogurt or avocado slices to maintain creamy textures while keeping it dairy-free.

→ Can I prepare the black bean mixture ahead of time?

Yes, roast the sweet potatoes and prepare the black bean mixture up to a day in advance, then assemble and warm the burritos when ready to serve.

→ What spices enhance the flavor of the sweet potatoes?

Ground cumin, smoked paprika, chili powder, salt, and black pepper create a smoky and mildly spicy profile that complements the natural sweetness perfectly.

→ How can I add extra bulk to these burritos?

Incorporate cooked rice or corn kernels into the filling for added texture and substance without overpowering the main ingredients.