Roasted Vegetable & Black Bean Burritos

This may be my new favorite burrito. This may be my new favorite meal. Besides pie…..which deserves to be a meal on its own…but I digress. We are back from the land of corn and soybeans and glad to be back in Music City, where by the way….it will be 70 degrees by the end of the week. In January. Love. It. Here. Anyway, The Sweeter Thing’s had some friends over this weekend, something I was SO excited to do since we had been cooped up in the house all week with a very sick Mr. Sweeter Thing. Sick like, I kept looking for the angel of death lurking in the shadows of the house, sick. Gross. So when the plague lifted we begged and pleaded for company, ok, maybe not but we did invite some friends and their fabulous kiddos over. I needed a vegetarian option and I was excited to have a challenge. Enter….this burrito. The veggies themselves are irrististable, I started eating them piping hot right out of the oven, which I’m guessing was less than attractive to Mr. Sweeter Thing. Oops.

Sweet potatoes are the anchor of this recipe and do the job beautifully. Peel and chop up a couple along with a bell pepper, an onion, a jalapeno, and some spices like cumin and chili powder. Toss everything together in some olive oil and throw in the oven for 20-30 minutes, until the sweet potatoes are tender but not mushy.

When you vegetables are done, take them out of the oven and add some lime juice and cilantro and a can of rinsed black beans.

Scoop two heaping tablespoons of filling into whole wheat tortilla shells and top with cheese. Roll up and place seam side down in a baking dish.

I added a little cheese on top of the tortilla before baking but it didn’t really add anything to the burrito, I just love cheese. Almost as much as pie. Bake for 15-20 minutes and serve warm.

Roasted Vegetable & Black Bean Burritos

Recipe adapted from Tasty Kitchen

Ingredients

• 2 whole Sweet Potatoes, Peeled And Cubed Small
• 1 whole Jalapeno Diced
• 1 whole Red Pepper, Diced Small
• 1 whole Red Onion, Diced Small
• 2 teaspoons Olive Oil
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1 pinch Salt And Pepper
• 1 can Black Beans, Rinsed And Drained (15 Ounce Can)
• ½ cups Fresh Cilantro, Chopped
• 2 teaspoons Fresh Lime Juice
• 2 cups Shredded Cheddar
• 1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count)

Directions:

• In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.
• Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.
• 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 and continue to roll the others. Place into your baking dish, seam side down so that they stay together.
• Bake in 375 degree oven for about 15-20 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.