Roasted Vegetable & Black Bean Burritos

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I’m currently in the middle of a summer fresh produce binge. I love everything with lots of fresh veggies and every trip to the grocery store ends up resulting in produce department impulse buys. I can’t get enough.

I made these a few weeks ago as a new-mom meal for a friend. They seemed like a good meal for that sort of thing, and I just wanted some more veggies.

I kept a few for myself for lunches and they were gone so quickly I had to make another batch the same week. These are simple, but so, so good!

Roasted Vegetable & Black Bean Burritos
(from Aggie’s Kitchen)
Makes 8

2 sweet potatoes, peeled and cubed
1 red pepper, cubed
1 red onion, cubed
2 jalapenos, diced
1 t. cumin
1 t. chili powder
Salt and pepper
2 t. olive oil
1 can black beans, drained and rinsed
Handful chopped cilantro
Squeeze of lime
Whole Wheat Tortillas or Wraps
Nonstick olive oil spray
Foil

Preheat the oven to 425F degrees.

In a large bowl, toss together veggies with olive oil. Add spices and toss until evenly coated. Spread on a large baking sheet and roast for 20 minutes, tossing halfway through. When done, set aside to cool.

Add the black beans, cilantro and lime to the cooled vegetables and toss to combine. Divide mixture between wraps. Spray lightly with cooking spray and wrap in foil. Refrigerate – these will stay good for several days or can be frozen.

When ready to eat, put the wrapped burritos in a 350F degree oven until heated through – about 10 minutes.


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