Lately, I’ve been trying to have more “veggie” meals for dinner. You will not miss the meat in this burrito. The flavor is awesome…smoky sweetness from the roasted sweet potatoes and vegetables combined with a nice kick from the jalapenos. The black beans bulk it up, the cilantro keeps it fresh…and the melted cheese puts it over the top. It might seem like an odd combination, but trust me, it works.
To make things easier for myself at dinner time, I chopped and roasted the veggies earlier in the day. I stored them and the black beans in the fridge until I was ready to roll up the burritos later on. I chopped the veggies fairly small, a little less than 1″ in size…the smaller the cut of the vegetables the quicker they roast up. And keeping them cut small and uniform helps while stuffing the tortilla wrap.
I can’t begin to tell you how healthy and yummy these guys were…I ate leftovers for lunch all week.
A hearty and flavorful vegetarian bean burrito that everyone will love.
Roasted Veggie and Black Bean Baked Burritos
Recipe from Aggie's Kitchen
2 sweet potatoes, peeled and cubed (small)
1 red pepper, cubed (small)
1 red onion cubed (small)
2 jalapenos, diced (if you want less heat sub another red pepper)
1tsp chili powder
salt and pepper
2 tsp olive oil
can black beans, rinsed (I like to use Bush's Black Beans)
handful chopped cilantro
Whole Wheat Tortillas or Wraps (burrito size - I used Ezekiel Sprouted Grain Tortillas)
nonstick olive oil spray
In a bowl, toss veggies in olive oil and season with spices. Place in large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway in between.
Let cool. Add to a bowl of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use. Warm wraps in microwave according to directions on package. Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides and continue to roll. Place on baking dish, seam side down and spray with nonstick spray or olive oil spray. Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
Makes about 6 burritos.
Tip: Premake your burritos and wrap in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!
I started Aggie's Kitchen in June of 2008 and it's grown into a place where I go to hang out and share what I'm cooking for myself, my family and my friends. Most of the recipes I cook are healthy... but the occasional treat is permitted. (more)
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