Sweet Potato and Bean Burritos

Instructions

1. Step 1

   Preheat the oven to 220°C while you drain the black bean, keeping the drained beans in the mixing bowl.

   Timer: 10 min (fixed)

   Cookware: mixing bowl, oven — 220°C

2. Step 2

   Spread the sweet potato on the baking sheet with the vegetable oil and salt, coating the cubes evenly.

   Ingredients used: 3.0 gr Salt, 600.0 gr Sweet Potato, 15.0 ml Vegetable Oil

   Cookware: baking sheet, spatula

3. Step 3

   Roast the sweet potato at 220°C for 25 minutes, until tender when pierced and lightly browned at the edges.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven — 220°C

4. Step 4

   Heat the remaining vegetable oil in the skillet over medium heat, then sauté the yellow onion and garlic with the ground cumin, chili powder, and remaining salt for 5 minutes until softened and aromatic. Add the drained black bean and warm for 3 minutes, stirring until hot.

   Timer: 8 min (fixed)

   Ingredients used: 480.0 gr Black Bean, 6.0 gr Chili Powder, 3.0 clove Garlic, 4.0 gr Ground Cumin, 3.0 gr Salt, 15.0 ml Vegetable Oil, 150.0 gr Yellow Onion

   Cookware: mixing bowl, skillet — medium heat, spatula

5. Step 5

   Add the roasted sweet potato to the skillet and fold it through the bean mixture until evenly combined, then transfer the finished filling to the mixing bowl.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, skillet, spatula

6. Step 6

   Warm the flour tortilla pieces one at a time in the skillet over medium-low heat for about 30 seconds per side, transferring each pliable tortilla to the baking sheet.

   Timer: 4 min (scalable)

   Ingredients used: 4.0 piece Flour Tortilla

   Cookware: baking sheet, skillet — medium-low heat

7. Step 7

   Divide the filling among the warm flour tortilla pieces, fold in the sides, and roll each tortilla tightly into a burrito.

   Cookware: baking sheet, mixing bowl, spatula