Sweet Potato and Black Bean Burrito

Instructions

1. 1

   Roast the Sweet Potatoes

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
   • In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, 0.75 tsp salt, and black pepper until evenly coated.
   • Spread the seasoned potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded to promote browning.
   • Roast for 20-25 minutes, flipping halfway through, until tender and the edges are slightly browned and caramelized. Remove from oven and set aside.
2. 2

   Prepare the Chipotle Lime Crema

   • While the potatoes roast, prepare the crema. In a small bowl, whisk together the Greek yogurt, minced chipotle pepper, fresh lime juice, and 0.25 tsp salt.
   • Stir until smooth and well combined. Taste and add more chipotle for extra heat if desired. Set aside.
3. 3

   Warm Tortillas and Fillings

   • Gently warm the cooked rice and the rinsed black beans in a saucepan over low heat or in the microwave until heated through.
   • Warm the tortillas to make them pliable. Wrap the stack in a damp paper towel and microwave for 30-45 seconds, or heat them one by one in a dry skillet over medium heat for 20-30 seconds per side.
4. 4

   Assemble the Burritos

   • Lay a warm tortilla on a clean, flat surface. Spoon about 1/2 cup of rice in a line down the center, leaving a few inches of space at the top and bottom.
   • Top the rice with a quarter of the roasted sweet potatoes and a quarter of the black beans.
   • Drizzle generously with the chipotle lime crema.
   • To roll, fold the shorter sides of the tortilla inward over the filling. Then, take the bottom edge (closest to you) and pull it up and snugly over the filling. Roll it forward into a tight cylinder.
5. 5

   Sear the Burritos (Optional but Recommended)

   • For a crispy, golden-brown exterior, heat 1 tsp of vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat.
   • Carefully place one or two burritos seam-side down in the hot skillet.
   • Cook for 2-3 minutes until the bottom is golden brown and crisp.
   • Flip and cook the other side for another 2-3 minutes. Repeat with the remaining burritos.
   • Serve immediately while warm.