Sweet potato burritos

Pasos

1. Preheat the oven to 200 °C. Peel the sweet potatoes and cut them into even 1.5 cm cubes for uniform cooking.
2. On a baking sheet, toss the sweet potato cubes with half of the olive oil, the paprika, half of the cumin, the cayenne pepper, salt, and pepper. Bake, stirring halfway through, until the cubes are tender and slightly caramelized on the edges.
3. While they are cooking, thinly slice the onion, mince the garlic, and cut the bell pepper into small dice.
4. Sauté the onion in the remaining olive oil over medium heat until translucent, add the garlic and bell pepper, and continue for a few minutes without burning the garlic.
5. Add the black beans, the remaining cumin, and the oregano. Lightly mash some of the beans with a fork to bind the mixture, and simmer over low heat until you get a creamy but not dry consistency.
6. Fold in the corn, lime juice, and chopped cilantro, adjust the seasoning, and keep warm.
7. Warm the tortillas for a few seconds in a dry skillet or in the microwave under a damp kitchen towel to make them pliable and prevent them from tearing when rolling.
8. Fill the center of each tortilla: a layer of rice, the roasted sweet potatoes, the bean mixture, and then the shredded cheddar, without overfilling.
9. Roll into a burrito: fold both sides toward the center, then roll firmly from the bottom, keeping the filling tightly packed.
10. Brown the burritos in a hot skillet, seam side down first, turning them to color all sides and melt the cheese.
11. Serve immediately with the crème fraîche and the remaining cilantro.