Sweet Potato and Black Bean Burritos

These sweet potato and black bean burritos are a delicious and satisfying vegetarian meal option. Packed with flavor, fiber, and protein, they make for a nutritious and filling lunch or dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 can 15 ounces black beans, drained and rinsed
• 1 cup cooked brown rice
• 1/2 cup chopped cilantro
• 1/4 cup diced red onion
• 1/4 cup diced bell pepper
• 4 large whole wheat tortillas
• 1 cup shredded cheese cheddar or Mexican blend
• Salsa, avocado, and Greek yogurt for serving

Instructions:

Get the oven ready by heating it up to 400F 200C

Put diced sweet potatoes in a bowl and add olive oil, cumin, chili powder, salt, and pepper

Toss the potatoes until they are well covered

Place sweet potatoes in a single layer on a baking sheet

Roast for 20 to 25 minutes, or until soft and slightly browned

Boil sweet potatoes and add them to a large bowl

Then add black beans, brown rice, cilantro, red onion, and bell pepper

Fill the tortillas with the filling, leaving some space around the edges

Put some shredded cheese on top of each tortilla

Turn each tortilla over and fold the edges in

Then, roll them up tightly to make burritos

Spray a little cooking oil into a big skillet and set it over medium-low heat

Place the burritos in the pan seam-side down

Cook for two to three minutes on each side, or until golden and crispy

Put it out hot with Greek yogurt, avocado, and salsa