Savory sweet Roasted Veggie and Black Bean Burritos are a delicious vegetarian meal even meat lovers will enjoy!
Lately, I’ve been trying to have more “veggie” meals for dinner. You will not miss the meat in these 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.
I can’t begin to tell you how healthy and yummy these guys were…I ate leftovers for lunch all week. 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!
Yield: 6 burritos
Tip: Premake your burritos and wrap in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!
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
Are you following me on Instagram, Twitter, Facebook and Pinterest? If you’d like to subscribe to Aggie’s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!
There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!