Roasted Veggie And Black Bean Burritos

Roasted Veggie And Black Bean Burritos
4.5 from 2 ratings
Recipe Courtesy of Aggie’s Kitchen"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."-Aggie
  • 2 (medium) sweet potatoes, peeled and cubed
  • 1 red pepper, cubed
  • 1 red onion, cubed
  • 2 jalapenos, diced (if you want less heat substitute another red pepper)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • salt and pepper
  • 2 teaspoon olive oil
  • 1 (15-ounce) can black beans, such as bush's black beans, rinsed and drained
  • handful chopped cilantro
  • 1 lime, juiced
  • shredded cheddar (optional)
  • 4 whole wheat tortillas
  • non-stick oil spray
  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.
  3. Add to a bowl of rinsed black beans, cilantro, and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.
  4. Warm wraps in microwave according to directions on package.
  5. 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.
  6. Place on baking dish, seam side down and spray with nonstick spray or olive oil spray. Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make tortilla wrap crisp.
  7. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.