• A86b9fadc34b7be253bcf7c20a68e548

Roasted Veggie And Black Bean Burritos

From Eri - Amanda and I made these and they are DELICIOUS! If you want to add any meat, I'm sure they'd be great too. This is a great option for when Lishy comes home too :)

Prep
Cook
Serves 6people
Ingredients
2
whole sweet potatoes, peeled and cut into small cubes
2
whole jalapeños (I did not use these) but if Ry is coming over for these...might want to grab some :)
1
red pepper, diced small
1
red onion, diced small - I used yellow onion and liked that better
2
tsp olive oil
1
tsp cumin
1
tsp chili powder
1
can Black Beans, Rinsed And Drained (15 Ounce Can)
1/2
cup fresh cilantro - chopped
2
tsp fresh lime juice
2
cups shredded cheddar
1
pkg tortillas - whole wheat or corn
Directions
1.
First off - if you don't have all the ingredients, don't panic if you don't have it all...remember...it's a burrito. Anything wrapped up with good seasonings is going to taste great :) we didn't use the cheese, or lime juice, and they were still delish! I think adding avocado or corn would be fab. Make it what YOU want to it. You are not limited to the recipe! Also - when they talk about roasted the tortillas...we roasted our veggies and then just made little tacos out of soft tortillas and skipped all of that!
2.
In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.
3.
Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.
4.
Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.
5.
Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.
6.
Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
7.
Makes about 6 burritos. Tip: Premake your burritos and wrap them in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!

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