Roasted Sweet Potato And Spinach Burritos

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl, toss the cubed sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.

3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet and roast in the preheated oven for about 25-30 minutes, or until tender and slightly crispy.

4. In a large skillet over medium heat, wilt the spinach leaves until just wilted, about 2-3 minutes. Remove from the heat.

5. Warm the flour tortillas in a dry skillet or microwave until soft and pliable.

6. Assemble the burritos by placing a spoonful of black beans down the center of each tortilla, followed by a generous helping of roasted sweet potatoes, wilted spinach, and a sprinkle of shredded cheese.

7. Tuck in the sides of the tortilla and roll it up tightly, placing it seam-side down on a plate.

8. Repeat the filling and rolling process with the remaining tortillas.

9. If desired, you can heat the assembled burritos in a skillet for a few minutes on each side to crisp up the tortilla slightly and melt the cheese.

10. Serve the roasted sweet potato and spinach burritos warm with your favorite toppings such as salsa, sour cream, and guacamole.