📖 Instructions

1. Preheat oven to 400°F (200°C). This ensures the sweet potatoes roast evenly and the kale crisps up nicely. Trust me, nobody wants mushy sweet potatoes!
2. Peel and dice 1 large sweet potato into 1/2-inch cubes. Aim for uniform size so they cook at the same rate. Nobody likes biting into a rock-hard piece amidst soft ones!
3. In a large bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of garlic powder, salt, and pepper to taste. Make sure every piece is coated for maximum flavor. Trust me, you don't want bland sweet potatoes.
4. Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze!
5. Roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized. They should be easily pierced with a fork.
6. While the sweet potatoes are roasting, wash and chop 6 cups of kale. Remove the tough stems; nobody wants those in their burrito!
7. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the chopped kale and cook for 5-7 minutes, stirring occasionally, until it wilts and becomes slightly tender. Add a pinch of salt and pepper to taste.
8. Warm the tortillas: Heat the tortillas in a dry pan or microwave for a few seconds to make them pliable and less likely to tear. Nobody wants a burrito explosion!
9. Fill each tortilla with about 1/2 cup of the roasted sweet potatoes and 1/2 cup of the sautéed kale. Don't overfill; otherwise, you'll have a hard time rolling them.
10. Optional: Add your favorite toppings such as salsa, avocado slices, sour cream, or cheese. I personally love adding a dollop of Greek yogurt for extra creaminess. It’s like a hug in a burrito!
11. Fold in the sides of the tortilla and roll it up tightly, burrito-style. Tuck and roll, tuck and roll. You got this!
12. Place the rolled burritos seam-side down on a baking sheet. Brush the tops with a little olive oil.
13. Bake for 5-10 minutes, or until the tortillas are lightly golden and crispy. This step is crucial for achieving that perfect crunch.
14. Let the burritos cool for a minute or two before serving. Serve with your favorite dipping sauce, like salsa or guacamole. Now that's what I call a fiesta in your mouth!