# Ingredients:
→ 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 - 3.5 oz shredded cheddar cheese (optional)
13 - 4 large eggs (optional, for additional protein)
→ Garnishes (optional)
14 - Salsa
15 - Fresh cilantro, chopped
16 - Hot sauce
# Instructions:
01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - In a mixing bowl, combine diced sweet potatoes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, chili powder, salt, and black pepper; toss to coat evenly.
03 - Spread the seasoned vegetables evenly on the baking sheet and roast for 20 to 25 minutes, stirring halfway through, until sweet potatoes are tender and lightly caramelized.
04 - While vegetables roast, heat a small amount of oil in a skillet over medium heat, sauté minced garlic for 1 minute, add rinsed black beans, and cook for 3 minutes until warmed; season with salt and pepper.
05 - If using eggs, scramble them in a separate pan until just set.
06 - Heat tortillas in a dry skillet or microwave briefly until flexible.
07 - Distribute roasted vegetables, black beans, and scrambled eggs (if included) evenly among tortillas; top with shredded cheddar cheese, salsa, and chopped cilantro as desired.
08 - Fold in the sides of each tortilla and roll tightly to enclose the filling completely.
09 - For a crisp finish, toast burritos seam-side down in a hot skillet for 1 to 2 minutes before serving warm.
