Roasted Sweet Potato Burritos

The smell of cumin and smoked paprika hitting hot olive oil still takes me back to my tiny first apartment, where I discovered that sweet potatoes could transform a boring Tuesday dinner into something worth lingering over. I'd been roasting them for years as a simple side, but the day I decided to stuff them into a burrito with black beans changed everything. My roommate walked in mid-roll, asked what smelled so incredible, and ended up staying for dinner. That was the night these burritos became our regular comfort food ritual.

Last winter, I made these for friends who had just moved into their new place and were surviving on takeout boxes. We stood around the kitchen island, assembling our own burritos with whatever toppings we could scavenge from their half-unpacked boxes. Someone forgot to buy cheese, so we used up some leftover avocado and nobody missed it for a second. That night taught me that the filling is so satisfying, it barely needs anything else to feel complete.

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes: The smaller cubes roast faster and get more caramelized edges, which is exactly what you want
• 1 small red onion, diced: Red onion becomes mellow and slightly sweet when roasted, adding depth without harshness
• 2 cloves garlic, minced: Toss it with the potatoes so it roasts alongside everything else, building layers of flavor
• 1 can (15 oz) black beans, drained and rinsed: Rinse them well to remove the canning liquid, which can make everything taste metallic
• 2 tbsp olive oil: This helps the spices adhere and encourages that gorgeous roasted texture
• 1 tsp ground cumin: The earthy backbone that makes this feel like a proper burrito filling
• 1 tsp smoked paprika: This is what gives the sweet potatoes that almost meaty depth
• 1/2 tsp chili powder: Adds gentle warmth without overwhelming the other flavors
• 1/2 tsp ground coriander: Brightens everything up and complements the cumin beautifully
• 1/2 tsp salt: Essential for drawing out the natural sweetness of the potatoes
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference here
• 1/2 cup fresh cilantro, chopped: Stir some into the filling and save the prettiest leaves for garnish
• 1 lime, cut into wedges: The acid cuts through the richness and wakes up all the spices
• 4 large flour tortillas (10-inch): Warm them until they're pliable or they'll crack when you try to roll
• 1 cup shredded cheddar or Monterey Jack cheese: Optional but melty and wonderful if you eat dairy
• 1 cup fresh salsa or pico de gallo: Adds fresh acidity and a bit of crunch
• 1 cup sour cream or Greek yogurt: Use plain Greek yogurt for extra protein and tang

Instructions

Get your oven ready:

Preheat to 425°F (220°C) and line a baking sheet with parchment paper, which saves cleanup time later

Season the vegetables:

Toss sweet potato cubes, red onion, and garlic with olive oil and all spices until every piece is coated

Roast until golden:

Spread vegetables in a single layer and roast for 25-30 minutes, stirring halfway, until tender and caramelized

Warm the beans:

Heat black beans in a saucepan over medium heat until steaming, about 3 minutes

Combine everything:

Mix roasted vegetables with warm beans and chopped cilantro, tossing gently

Prepare your tortillas:

Warm them in a dry skillet or microwave until they bend without cracking

Build your burrito:

Spoon filling onto the center, then top with cheese, salsa, sour cream, and a squeeze of lime

Roll it up:

Fold in the sides, then roll from bottom to top, tucking everything in snugly

Serve while warm:

Garnish with extra cilantro and lime wedges if you want to make it pretty

Save

My partner now requests these whenever we've had a particularly rough week, something about the combination of sweet and spiced and cozy that feels like a hug in food form. I've learned to double the recipe because leftover filling disappears quickly, usually eaten straight from the container with a fork at midnight. There's something profoundly satisfying about food that's both nourishing and genuinely comforting.

Make Ahead Magic

The filling keeps beautifully in the refrigerator for up to four days, and I actually think the flavors deepen after a night sitting together. I roast vegetables and warm beans on Sunday, then just reheat and assemble on busy weeknights. The texture holds up surprisingly well, though I recommend adding fresh cilantro and lime right before serving to keep everything bright.

Freezing Instructions

Assembled burritos freeze exceptionally well, wrapped individually in foil then popped into freezer bags. I wrap mine in parchment first so the foil doesn't stick to the tortilla. Reheat directly from frozen at 350°F for about 20-25 minutes, until heated through. The tortilla gets slightly crispy on the outside while staying tender within.

Serving Suggestions

These burritos are substantial enough to stand alone as a complete meal, but a simple side of Mexican rice or a crisp green salad with citrus dressing makes it feel like a proper dinner party. On hot summer nights, I serve them with cold beer and sliced watermelon for the perfect balance.

• Crushed tortilla chips on top add irresistible crunch
• Pickled red onions cut through the richness beautifully
• A dollop of guacamole never hurt anyone

Save

There's something deeply satisfying about a burrito that's both hearty enough to fuel you through a long day and light enough that you don't need a nap afterward. These have become my go-to for feeding people I love, and I hope they find their way into your regular rotation too.

Recipe Questions & Answers

→ How do you roast sweet potatoes evenly?

Cut sweet potatoes into uniform cubes around 1/2 inch to ensure even cooking. Toss with oil and spices, spread in a single layer on a baking sheet, and roast, stirring halfway for consistent caramelization.

→ Can I make this dish vegan?

Yes, substitute cheese and sour cream with plant-based alternatives or omit them entirely to keep the flavors vibrant and plant-based.

→ What spices enhance the roasted flavors?

Ground cumin, smoked paprika, chili powder, and coriander bring warmth and depth to the sweet potatoes, balancing their natural sweetness.

→ How should the tortillas be prepared?

Warm tortillas in a dry skillet or microwave until pliable. This helps prevent tearing during assembly and makes rolling easier.

→ What toppings complement this filling best?

Fresh salsa, chopped cilantro, shredded cheese, sour cream or yogurt, and a squeeze of lime juice add brightness and balance to the rich filling.

→ Can this be made ahead?

Roast the sweet potatoes and prepare the bean mixture in advance; assemble burritos just before eating to maintain freshness and texture.