Sweet Potato And Black Bean Burritos

• medium sweet potato2
• olive oil0
• smoked paprika½ teaspoon
• garlic powder½ teaspoon
• kosher salt0
• freshly ground black pepper0
• medium yellow onion½
• jalapeño1
• garlic1 clove
• chili powder1 teaspoon
• ground cumin½ teaspoon
• cayenne pepper0
• black beans1 lb
• corn4½ oz
• large flour tortillas3
• chopped lettuce0
• diced tomatoes0
• shredded vegan cheddar cheese0
• guacamole0

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and black pepper.

3. 3

   Toss until well-coated.

4. 4

   Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.

5. 5

   Heat a drizzle of olive oil in a large saucepan over medium heat.

6. 6

   Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.

7. 7

   Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant.

8. 8

   Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.

9. 9

   To assemble a burrito, add one-third of the bean and corn mixture, one-third of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla.

10. 10

    Fold in the sides and roll up, keeping the filling tucked in place.

11. 11

    Repeat with the remaining ingredients.

12. 12

    Cut in half and serve.

13. 13

    Enjoy!