# Components:
→ 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 black beans, drained and rinsed (14 oz)
→ Spices & Seasonings
06 - 2 tablespoons olive oil
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon chili powder
10 - Salt and black pepper, to taste
→ Burrito Assembly
11 - 4 large flour tortillas (10-inch)
12 - 100 grams shredded cheddar cheese (3.5 oz), optional
13 - 4 large eggs, optional
→ Garnishes
14 - Salsa, optional
15 - Fresh cilantro, chopped, optional
16 - Hot sauce, optional
# Preparation Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Combine diced sweet potatoes, red onion, and bell pepper with olive oil, cumin, smoked paprika, chili powder, salt, and pepper; toss to coat evenly.
03 - Spread the seasoned vegetables in a single layer on the baking sheet and roast for 20–25 minutes, stirring halfway through, until tender and caramelized.
04 - While vegetables roast, heat a splash of oil in a skillet over medium heat; sauté garlic for 1 minute, add black beans, cook 3 minutes until heated through, and season with salt and pepper.
05 - If using, scramble eggs in a separate pan until fully cooked.
06 - Heat tortillas in a dry skillet or microwave until flexible and warm.
07 - Divide roasted vegetables, black beans, and scrambled eggs (if using) among tortillas; top with shredded cheddar cheese, salsa, and cilantro as desired.
08 - Fold in the sides of each tortilla and roll tightly to enclose the filling.
09 - For a crisp finish, toast burritos seam-side down in a skillet for 1–2 minutes; serve immediately.
