Measurements

• 2 medium Sweet Potatoes
• 1 tablespoon Olive Oil
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• Salt and Black Pepper to taste
• 1 can Black Beans
• 1 Green Bell Pepper
• 1 Red Bell Pepper
• 1 medium Onion
• 2 cloves Garlic
• 1 tablespoon Lime Juice
• 1/4 cup fresh Cilantro, chopped
• 4 large Gluten
• 1 Avocado
• 1 Tomato

Preparation Method

• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and black pepper.
• Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and slightly crispy.
• While the sweet potatoes are roasting, heat a large skillet over medium heat and add a little olive oil.
• Add the diced onion and cook until translucent, about 5 minutes.
• Add the minced garlic, green bell pepper, and red bell pepper to the skillet and cook for another 5-7 minutes, until the peppers are tender.
• Stir in the black beans and cook until heated through, about 3-4 minutes.
• Remove the skillet from heat and stir in the lime juice and chopped cilantro.
• Warm the gluten-free tortillas according to package instructions.
• To assemble the burritos, place a portion of the roasted sweet potatoes, the black bean and pepper mixture, sliced avocado, and diced tomato onto each tortilla.
• Fold in the sides of the tortilla and roll it up tightly.
• Serve immediately and enjoy!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.