Goth Panda

Roasted Veggie and Black Bean Burritos

The idea behind this recipe was so simple, when I read it I thought, why didn’t I think of that? Roast up some veggies, combine with black beans, and then bake the burritos. You can roast in advance on the weekend and bake the burritos on a weeknight for a quick dinner. You can make and freeze the burritos individually. I made the filling, and then only defrosted two tortillas, so instead of baking a bunch of burritos, I just baked two.

Roasted Veggie and Black Bean Burritoes

I made some adjustments to the recipe. I used more olive oil in roasting the veggies. I didn’t add cilantro because I am not a fan of cilantro. I didn’t add jalapenos because I didn’t have any, although I might have thrown one in there if I did. I also didn’t add the lime juice, because I didn’t have any. I would totally have added the lime juice if I had had it though. Unlike cilantro.

Roasted Veggie and Black Bean Burritos

Adapted from Aggie’s Kitchen

2 whole Sweet Potatoes, Peeled And Cubed Small
1 whole Red Pepper, Diced Small
1 whole Onion, Diced Small
2 tbsp Olive Oil
2 tsp Chili Powder
1 tsp Salt
Black Pepper, to taste
1 15-oz can Black Beans, drained and rinsed
2 teaspoons Fresh Lime Juice
2 cups Shredded Cheddar
1 package Burrito-Sized Tortillas Or Wraps (6-10 Count)

Toss your raw veggies in a bowl with the olive oil and spices. Place on a sheet pan and roast in a 425 degree oven for 20-30 minutes, tossing around halfway through.

Let cool. Add the black beans and lime juice to your roasted veggies. Combine gently. At this point, mixture can be stored for later use.

Warm your tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.

Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan seam side down so that they stay together.

Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the 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.

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