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Roasting sweet potatoes is a crucial step in crafting your Sweet Potato Veggie Burritos. This technique not only enhances the natural sweetness of the potatoes but also imparts a rich, caramelized flavor that elevates your burrito filling. Roasting allows for the Maillard reaction to occur, which creates a delightful depth of flavor while achieving a tender, yet slightly crispy texture. This contrast is essential in burritos, where every bite should offer a balance of soft and crunchy sensations.

Sweet Potato Veggie Burritos

Discover the delightful taste of Sweet Potato Veggie Burritos, a nutritious vegetarian dish that combines wholesome ingredients and vibrant flavors. This recipe highlights the health benefits of sweet potatoes while offering a satisfying, hearty meal. Packed with protein-rich black beans, fresh veggies, and wrapped in a whole wheat tortilla, these burritos are perfect for weeknight dinners or meal prep. Enjoy the balance of sweetness and savory spices in every bite, making it a tasty choice for plant-based eating.
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper, to taste

1 cup black beans, rinsed and drained

1 cup corn (frozen or fresh)

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 cup fresh spinach

4 large whole wheat tortillas

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.

    Sauté the Veggies: In a large skillet over medium heat, add a splash of olive oil. Sauté the diced red onion and bell pepper until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

      Combine Ingredients: Add the roasted sweet potatoes, black beans, corn, and fresh spinach to the skillet. Stir everything together and cook for about 3-5 minutes until the spinach is wilted and everything is heated through. Taste and adjust seasoning if necessary.

        Assemble the Burritos: Lay out each tortilla on a flat surface. Spoon a generous amount of the sweet potato mixture onto the center of each tortilla. Top with avocado slices.

          Roll and Secure: Fold the sides of the tortilla inwards and then roll it up from the bottom to create a secure burrito. Repeat with remaining tortillas.

            Serve: Cut the burritos in half diagonally and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the top.

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings