Sweet Potato and Bean Burritos

Instructions

1. Step 1

   Heat the oven to 220°C.

2. Step 2

   Peel and cube the sweet potato. Toss it with 1 tbsp (15 ml) olive oil, 1 tsp (2 gr) ground cumin, 1.5 gr chili powder, 2 gr salt, and ¼ tsp (0.5 gr) black pepper, then spread it in one layer on the baking sheet.

   Ingredients used: 1.5 gr Chili Powder, 0.5 gr Ground Black Pepper, 2.0 gr Ground Cumin, 15.0 ml Olive Oil, 2.0 gr Salt, 600.0 gr Sweet Potato

   Cookware: baking sheet, Chef Knife, cutting board, mixing bowl

3. Step 3

   Roast the sweet potato until browned at the edges and tender, turning it once halfway through.

   Timer: 25 min (fixed)

   Cookware: baking sheet

4. Step 4

   Heat the remaining 1 tbsp (15 ml) olive oil in the skillet over medium heat. Chop the onion, add it to the skillet, and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Yellow Onion

   Cookware: Chef Knife, cutting board, large skillet, wooden spoon

5. Step 5

   Mince and add the garlic with the remaining 1 tsp (2 gr) ground cumin and 1.5 gr chili powder. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.5 gr Chili Powder, 8.0 gr Garlic, 2.0 gr Ground Cumin

   Cookware: Chef Knife, cutting board, large skillet, wooden spoon

6. Step 6

   Drain and rinse the black beans, then add them with the salsa, remaining ⅝ tsp (3 gr) salt, and remaining ¼ tsp (0.5 gr) black pepper. Cook over medium heat until hot and slightly thickened.

   Timer: 5 min (fixed)

   Ingredients used: 480.0 gr Black Bean, 0.5 gr Ground Black Pepper, 120.0 gr Salsa, 3.0 gr Salt

   Cookware: large skillet, wooden spoon

7. Step 7

   Warm each tortilla briefly in the dry skillet over medium heat until flexible.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Flour Tortilla

   Cookware: large skillet

8. Step 8

   Shred the cheese and chop the cilantro. Divide the roasted sweet potato and bean filling among the tortillas, then top with the cheese, cilantro, and lime juice.

   Ingredients used: 15.0 gr Cilantro, 30.0 ml Lime Juice, 120.0 gr Monterey Jack Cheese

   Cookware: Chef Knife, cutting board

9. Step 9

   Fold the sides of each tortilla inward, roll tightly around the filling, and serve warm.