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.
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 cumin
1tsp chili powder
salt and pepper
2 tsp olive oil
can black beans, rinsed
handful chopped cilantro
squeeze lime
shredded cheddar
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!
{ 42 comments… read them below or add one }
I have made something similar. I love roasted veggies in so many ways. Your photos are fabulous. I will have to make this soon!
Great photos. The recipe lloks good. Very healthy
oh my gosh drool-Aggie! These look out of this world good. So up my alley. Great recipe! Now if I can only get Josh to like sweet potatoes too
These look amazing. I love vegetarian meals and veggie burritos are one of my faves. Definitely want to try these!
these look so good! The sweet potatoes are a great addition. Love your photos
What an interesting combo Aggie but oh so healthy. I really need to make more veggie dishes like this. Thanks for the inspiration.
Oh man, this is like my sweet potato hash (plus the extra goodness of the black beans) all wrapped up neatly into a burrito. Breakfast on the go, definitely. I love this idea.
Not a strange combo at all! In fact, sweet potato – or pumpkin, or any winter squash – plus black beans is one of my favorites. It goes back to a recipe I discovered in a Moosewood cookbook for sweet potato & black bean burritos. The first time I made them, I told my husband we were having burritos for dinner and he immediately asked, “What kind of meat?” None. “What kind of cheese?” None. He was skeptical at first, but totally hooked after trying them! I now have a spin-off recipe on my blog for baked butternut & black bean eggrolls.
Oh and for another great combo – add scrambled eggs for an awesome breakfast burrito! At a diner near my college, my favorite savory dish was their breakfast burrito with eggs, black beans, cheddar, and sweet potato hash (my favorite sweet was their gingerbread pancakes, like giant fluffy cookies!)
Looks fantasitc Aggie!! YUM!
That looks awesome, I bet I wouldn’t even miss the meat.
Oh this looks so good!!! Gotta make this sometime this week. I’m also trying to eat more veggies and this just hit the spot!
This looks delish! Love roasted veggies and beans, they sound great in a burrito. Yum
Jenn
mmmmm.this is a veggie lovers dream!
What a great idea! I love anything rolled up burrito style and who doesn’t need more veggies in their diet. I’m gonna try this one fo shizzle!!
oh these look so fabulous and fresh – great recipe!
If you can eat these every day and be happy and satisfied they musy be so delicious!!!!
Those healthy burritos look fantastic! I love the filling!
Cheers,
Rosa
Aggie I LOVE this recipe.. I really do, I was able to get some whole wheat flour Tortilla’s .. I wonder if I can substitute pumpkin as well?
there’s not a trace of doubt in my mind that this isn’t completely scrumptious–the black beans! the jalapenos! the cilantro! what a wonderful supper.
Mmm, I love sweet potatoes and black beans together – what a fabulous meal!
Great burrito here! Nice snaps too!
We adore burritos – really all things mexican. The color in these is beautiful!
Those look awesome! Reminds me of the black bean and sweet potato burritos we usually enjoy at the Saint Augustine farmers market! Delicious!
Aggie, this looks De-Licious!
Wow! Right up my alley. I’ve saved this. Roasted veggies are a favorite. Thanks!
Mmm! So yummy. Aggie, THANK YOU so much for being my blog mentor. Thank you, thank you.
Looks delicious! I love your plate too, so elegant looking.
Oh YUM!!! I love roasted veggies but never think to throw them in a wrap! thanks for the inspiration! I know whats for lunch this week
I love the combo of the roasted sweet potato and roasted red onion. Yum. My boys — hubby included — would definitely love this recipe.
Wow, these looks so amazing, and really remind me of an amazing dish I had at this hip little organic restaurant in Columbus, Oh (unfortunately I can’t remember the name of it).
And the weird thing is, everytime I see a sweet potato, I instantly think, “Gross, I hate those.” But when I saw them in this wrap, before I even realized they were sweet potatoes, I knew what they would taste like and thought, “Oh wow, I want these.” It’s strange, but I guess that is just me.
Thanks for such an awesome recipe. Can’t wait to try it!
I love the Ezekiel brand. Had this for lunch today! Subbed the reg cheese for soy and…voilà! VEGAN roasted veggie and black bean burritos. Thanks for another amazing recipe, Aggie.
never thought about baking the burrito to make it crisp – what a great idea! These look delicious
These look great, and I’m not a big veggie eater!
Thank you , I love to read about other vegansas it gives me the strength to continue. I have about a thousand vegetarian feeds in my google reader, but I’m sure another can’t hurt!! I did manage to find a good lentil recipe here, but I’ll be sure to try yours too. Thanks!
I’ve made this recipe a number of times. Always turns out great!
This has become a staple at our house. I make it regularly!
Thank you.
Making this for the first time tonight. I’m excited to see that what I’m making is turning out as beautifully as the pictures above! Yum.
Is this that healthy? The cheese aside, roasting the veggies means heating up the olive oil, which supposedly makes the olive oil just as unhealthy as any other oil (if not more so).
I made these last night after seeing them on Gojee and visiting here. They were delicious! Excellent texture and flavor. I also entered all of my ingredients into a calorie counter and ended up with only @300 calories per serving, going very light on the cheese.
Hi Steve! Thank you so much for the comment about the recipe!! And even better knowing they are only 300 calories a serving!
Tortilla selection will impact the calories. I used a Flat Out multigrain wrap.
I love Flat Outs! I will have to try them with this recipe. I usually pick up La Tortilla, I think they are around 100 calories too (can’t remember which kind, but I think the package they come in are a green color).
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