Vegan Sweet Potato And Black Bean Burritos

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine all Sweet Potato Filling ingredients (sweet potatoes, olive oil, chili powder, cumin, salt, pepper). Toss until sweet potatoes are evenly coated.
3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through. Set aside.
4. While sweet potatoes are roasting, prepare the Black Bean Filling. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.
5. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
6. Stir in the rinsed and drained black beans, vegetable broth, cumin, smoked paprika, salt, and cayenne pepper (if using). Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has reduced and the beans are well coated with the sauce. Lightly mash about a quarter of the beans with the back of a spoon to create a creamier texture.
7. Warm the flour tortillas according to package directions (microwave for 15-20 seconds each, or briefly heat in a dry skillet) to make them more pliable.
8. To assemble each burrito: Lay a warm tortilla flat. Spread a portion of the Black Bean Filling down the center, leaving space on the sides. Top with a portion of the roasted Sweet Potato Filling.
9. Add a spoonful of salsa, a sprinkle of fresh cilantro, and a few slices or cubes of avocado.
10. Fold in the sides of the tortilla, then tightly roll it up from the bottom, creating a sealed burrito.
11. Serve immediately and enjoy!