Cuban-Spiced Sweet Potato and Black Bean Breakfast Burrito

Instructions

1. 1Preheat your oven to about 205°C (200°C). Peel the 2 medium sweet potatoes and cut them into 1.27 cm cubes. In a bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, the 1 teaspoon of cumin, the 1/2 teaspoon of smoked paprika, the 1/2 teaspoon of garlic powder, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper.
2. 2Spread the seasoned sweet potato cubes in a single layer on a baking sheet. Roast for 25-30 minutes, or until the sweet potatoes are tender when pierced with a fork and have slightly caramelized edges.
3. 3While the sweet potatoes are roasting, finely chop the 1/2 red onion. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped red onion and the 1 cup of corn to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
4. 4Drain and rinse the 1 can of black beans. Place the black beans in a small saucepan and warm them over low heat for about 5 minutes, stirring occasionally, until heated through.
5. 5Gently warm the 4 large flour tortillas. You can do this by wrapping them in a slightly damp paper towel and microwaving for 30 seconds, or by warming them one at a time in a dry skillet over low heat for about 15-20 seconds per side.
6. 6Prepare the 1 avocado by slicing it. To assemble the burritos, lay one warm tortilla flat. Spoon a portion of the roasted sweet potatoes, warmed black beans, and corn mixture onto the center of the tortilla. Top with slices of avocado.
7. 7Fold in the sides of the tortilla, then tightly roll it up from the bottom to create a burrito. Repeat this process for the remaining 3 tortillas. Serve immediately.

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