Roasted Veggie and Black Bean Burrito Recipe

Roasted sweet potato and veggies combined with black beans make this one of the best vegetarian burrito recipes you can make at home!

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Lately, I’ve been trying to have more “veggie” meals for dinner.  You will not miss the meat in these vegetarian Roasted Veggie and Black Bean Burritos.  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.

If you are looking for something to quickly grab and go in the evenings you are busy with your children’s activities, these are a great option to have on hand. For anyone who likes to meal prep, roll up your burritos ahead and wrap in foil or plastic wrap to gently heat up later on.

What vegetables go burritos?

These are not your typical burritos! They are filled with veggies and no meat to make it a great meatless option when you have a craving for Mexican flavors.

In these roasted vegetable burritos, I added a variety of peppers and onion along with sweet potato and black beans.

• sweet potato
• red onion
• red bell pepper
• jalapeno

How do you make vegetarian burritos?

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.
3. 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 brush with olive oil.
4. 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 or brush with oil, then wrap in aluminum foil and bake for same amount of time.

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Roasted Veggie and Black Bean Burritos

• Author: Aggies Kitchen
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 burritos 1x
• Category: Vegetarian
• Method: Oven

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Savory sweet Roasted Veggie and Black Bean Burritos are a delicious vegetarian meal even meat lovers will enjoy!

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Ingredients

• 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
• 1 15oz can black beans, rinsed & drained (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

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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.
3. 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 brush with olive oil.
4. 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 or brush with oil, then wrap in aluminum foil and bake for same amount of time.

More black bean recipes to try:

Taco Turkey and Black Bean Rice Bowls

Mexican Slaw Salad with Black Beans

Black Bean and Egg Tostadas

Oven Baked Black Bean and Cheese Quesadillas

Pulled Pork with Black Bean Cornbread | Reluctant Enterainer

Southwestern Black Bean Pasta Salad | She Wears Many Hats

Black Bean Salsa Stuffed Sweet Potatoes | The Lemon Bowl