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Dinner recipe · from the recipe book

Roasted Sweet Potato Burritos with Avocado Sauce

Smoky roasted sweet potato, peppers and black beans rolled in warm wheat tortillas with a cool, tangy avocado-lime sauce.

Roasted Sweet Potato Burritos with Avocado Sauce

Ingredients

  • 4 medium500 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 1 cup chopped150 gRed bell peppersliced into strips
  • 1 medium110 gRed onionsliced
  • 1½ tbsp20 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1⅛ tsp3 gChili powder
  • ½ tsp3 gSalt
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • 2¾ cups chopped60 gKalestems removed, chopped
  • 1 whole200 gAvocadopitted
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1 lime, juiced40 gLime juice
  • 1 cup chopped15 gFresh cilantrochopped
  • 1 clove3 gGarlicminced
  • 4 tortillas196 gFlour tortillas, 8-inch
  • ½ cup crumbled60 gQueso frescocrumbled

Steps

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment.
  2. On the sheet, toss the sweet potato, bell pepper and red onion with the olive oil, cumin, smoked paprika, chili powder and two-thirds of the salt; spread in one layer.
  3. Roast for 20 minutes, stir, then scatter the black beans and kale over the vegetables and roast 8 to 10 minutes more, until the sweet potato is tender and browned at the edges and the kale is wilted.
  4. While the vegetables roast, make the avocado sauce: mash or blend the avocado with the Greek yogurt, lime juice, half the cilantro, the garlic and the remaining one-third of the salt until smooth.
  5. Wrap the tortillas in foil and warm them in the oven for the last 5 minutes of roasting.
  6. Spread the avocado sauce down the center of each warm tortilla, top with the roasted vegetable and bean filling, the queso fresco and the remaining half of the cilantro.
  7. Fold in the sides, roll up tightly burrito-style, cut in half and serve.

Check labels: Vegetarian when you buy flour tortillas labeled vegetarian.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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