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Roasted Veggie and Black Bean Burritos

by Aggies Kitchen on February 12, 2010

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.



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Roasted Veggie and Black Bean Burritos

A hearty and flavorful vegetarian bean burrito that everyone will love.

Ingredients

  • Roasted Veggie and Black Bean Baked Burritos
  • Recipe from Aggie's Kitchen
  • (printable recipe)
  • 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 cumin
  • 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
  • squeeze lime
  • shredded cheddar
  • Whole Wheat Tortillas or Wraps (burrito size - I used Ezekiel Sprouted Grain Tortillas)
  • nonstick olive oil spray

Instructions

  1. 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.
  2. 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.
  3. Makes about 6 burritos.
  4. Tip: Premake your burritos and wrap in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!
http://aggieskitchen.com/2010/02/12/roasted-veggie-and-black-bean-burritos/

 

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{ 67 comments… read them below or add one }

Renee October 19, 2013 at 10:40 pm

We LOVE these burritos! Even my hubbs, who has an aversion to meatless meals, raves about them. Such an easy and delicious recipe! Thank you!

Reply

Kika December 17, 2013 at 6:41 pm

Love these-great flavor. Nice change from our regular rice/blk bean burritos.

Reply

Aggies Kitchen December 28, 2013 at 12:25 pm

Thank you!

Reply

Grace February 6, 2014 at 9:31 pm

How do you think these would taste cold?
Looking for something similar for lunches but don’t have access to a microwave or anything to heat lunch up.
Thanks

Reply

Aggies Kitchen February 10, 2014 at 10:39 am

I don’t know how they would taste cold really, I’m not a huge fan of cold sweet potatoes so if you think you would like the way they taste cold then I would try it!

Reply

Pam April 7, 2014 at 8:29 pm

I make this all the time now and we love it. Thanks so much for sharing your recipe!

Reply

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