# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (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 tbsp olive oil
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1/2 tsp 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)
→ Garnishes (optional)
14 - Salsa
15 - Fresh cilantro, chopped
16 - Hot sauce
# How to make it:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, toss diced sweet potatoes, red onion, and red bell pepper with olive oil, ground cumin, smoked paprika, chili powder, salt, and black pepper until evenly coated.
03 - Spread the seasoned vegetables evenly on the prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until tender and slightly caramelized.
04 - While vegetables roast, heat a splash of oil in a skillet over medium heat. Sauté minced garlic for 1 minute, then add drained black beans. Cook, stirring occasionally, for about 3 minutes until heated through. Season with salt and black pepper.
05 - If using eggs, scramble them in a separate pan over medium heat until just set.
06 - Warm flour tortillas in a dry skillet or microwave until pliable and easy to fold.
07 - Distribute the roasted vegetables, cooked black beans, and scrambled eggs (if used) evenly among the tortillas. Sprinkle with shredded cheddar cheese, then add salsa and chopped cilantro as desired.
08 - Fold in the sides of each tortilla and roll tightly to enclose the fillings completely.
09 - For a crisp finish, toast the burritos seam-side down in a hot skillet for 1 to 2 minutes before serving.
