Monday, July 16, 2012

Roasted Veggie & Black Bean Burritos

This meal was delicious! Healthy, filling and very flavorful. I was so pleased with how it turned out, and look forward to making it again soon. You won't miss the meat in this meal, so if you're not accustomed to having meals without meat, give this one a try! You won't be disappointed. 

Photos from AggiesKitchen.com

Roasted Veggie & Black Bean Burritos 

Ingredients: 
2 whole sweet potatoes, peeled and cubed
2 whole jalapenos diced (I didn't use these since I'm a wimp & don't like my food spicy)
1 red pepper, diced
1 red onion, diced
2 tsp olive oil
1 tsp cumin
1 tsp chili powder
1 pinch salt and pepper
1 can black beans, rinses & drained (15 oz can)
1/2 cup fresh cilantro, chopped
2 tsp fresh lime juice
2 cups shredded cheese
1 package burrito-sized wheat tortillas (6-10 count)

Directions: 
In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish (9x13) and roast for 20 minutes at 425°F, tossing the mixture around halfway through.

Let cool. Add roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently.

Warm your wheat tortillas in the microwave for about 10 seconds. Spray a casserole dish with nonstick 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 rolling remaining tortillas the same way. Place into your baking dish, seam side down so they'll stay together.

Bake for 15 minutes at 375°F, until golden brown. Baking this way will make the tortillas crisp. For a softer burrito, spray with nonstick spray, then wrap in aluminum foil and bake for same amount of time.

Makes about 6 burritos.

*For leftovers, wrap in foil and store in the refrigerator for 3-4 days. 

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