Every Helping
Sign in

Dinner recipe · from the recipe book

Smoky Black Bean Burritos with Roasted Pepper Salsa

Creamy, cumin-spiced black beans and sweet potato wrapped in warm flour tortillas with a smoky, tangy roasted red pepper salsa and crisp cabbage.

Smoky Black Bean Burritos with Roasted Pepper Salsa

Ingredients

  • 4 tortillas196 gFlour tortillas, 8-inch
  • 2½ cups430 gBlack beans, canned, drained and rinsed
  • 2½ medium300 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 2 medium238 gRed bell pepperseeded and cut into wide strips
  • 1 medium123 gTomatoeshalved
  • 1 whole14 gJalapeñohalved and seeded
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 2 tbsp25 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 2 cups shredded140 gGreen cabbagethinly shredded
  • ⅔ cup shredded80 gCheddar cheeseshredded
  • ¼ cup60 gWater
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Toss the sweet potato with one third of the olive oil and half of the smoked paprika and spread on one half of the pan. Toss the red bell pepper strips, tomato halves and jalapeño halves with another third of the olive oil and spread on the other half.
  3. Roast 25 minutes, until the sweet potato is tender and the bell pepper and jalapeño are charred in spots.
  4. While it roasts, heat the remaining third of the olive oil in a skillet over medium heat. Cook the onion 5 minutes until soft, then stir in the garlic, the cumin and the remaining half of the smoked paprika for 30 seconds.
  5. Add the black beans and the water to the skillet, simmer 5 minutes, and mash about half the beans with a fork into a creamy filling. Season with half of the salt.
  6. For the salsa, finely chop the roasted bell pepper, roasted tomato and roasted jalapeño and mix with the lime juice, half of the cilantro and the remaining half of the salt.
  7. Stir the roasted sweet potato and the remaining half of the cilantro into the bean filling.
  8. Warm the tortillas in the oven for 2 minutes. Down the center of each, layer a quarter of the bean filling, a quarter of the cheddar, a quarter of the cabbage and a spoonful of the salsa.
  9. Fold in the sides, roll up tightly and serve seam-side down with the rest of the salsa alongside.

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

Contains: Milk, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book