You know what’s better than digging a sad bean burrito out of the freezer? Roasting up this fresh veggie variation, featuring sweet potato, black beans, and a mean green salsa.
Allergen Note: Contains milk, wheat.
Preheat the oven to 425°F. Line a sheet tray with parchment or foil.
Cut the sweet potato into bite-size pieces. Pile it on the prepared pan, drizzle with 2 tablespoons olive oil, season with salt, and toss to coat. Roast until tender and golden, 18 to 20 minutes.
Meanwhile, in a small saucepan over medium heat, reheat the black beans with a splash of water, about 3 minutes. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
To build the burritos, place the tortillas on plates, and fill with the beans, rice, cheese, and salsa. When the sweet potatoes are ready, add them to the burritos. Tuck in the ends and roll snugly. Return them to the same pan, turn to coat in the oil, and place seam-side down. Return the pan to the oven and continue to cook until the cheese melts and the tortillas warm through, 3 minutes.
Transfer the burritos to plates and serve warm, with more salsa and hot sauce, if you want a kick.