I found these on Pinterest awhile ago, and had been meaning to try them. I snagged them off my previously mentioned friend's (Shannon) board and she promoted them to me when she was here on her last visit. They were originally posted on Tasty Kitchen, which you really should check out if you do not know about it. I finally got my act together and made them for dinner last night, and repeated again for the play date lunch today. They were great, can be easily customized to suit your preferences, and would be an excellent option for a make ahead meal. Give 'em a go.
Roasted Veggie and Black Bean Burritos
-from Tasty Kitchen
- 2 sweet potatoes, peeled and diced
- 2 jalapenos, chopped and seeded (if you want it spicy, leave some seeds)
- 1 red onion, diced
- 1 bell pepper (I'd use red, orange, or yellow)
- 1 T olive oil
- 1 t. cumin
- 1 t. chili powder
- salt/pepper to taste
- 1/2 c. (or more if you really like it) chopped fresh cilantro
- juice of half a lime (do NOT use that fake stuff in a plastic lime)
- 1 can black beans, drained and rinsed
- shredded cheddar
- 1 pkg large tortillas or wraps (I used burrito-sized whole wheat wraps--and ended up with 6 burritos)
- sour cream and salsa for dipping
Toss your diced vegetables with the olive oil, cumin, chili powder, and salt/pepper until coated. Spread on a baking sheet or glass pan and roast in oven at 425 degrees for 20-30 min (mine took closer to 30, as my veggies were more chopped than diced) stirring occasionally so they don't burn. I split mine up into two pans to ensure they were in a single layer. Too many vegetables in the pan would make for steamed vegetables, and we are going for roasted here. Steamed=boring, roasted=yummy. Got it?
After removing the vegetables from the oven, stir in the beans, lime juice, and cilantro. Now you are ready to roll, literally.
Spoon desired amount onto tortillas (about 1/2 cup), top with cheese, tuck sides and roll. Place seam side down on baking sheet and return to the oven at 375 degrees for 15 minutes, or until slightly crisp. Cut in half and serve with sour cream and/or salsa for dipping. Now, the story does not end here. I think these would be perfectly acceptable just wrapped in warmed (nuked for 30 seconds or so) tortillas with cheese and served as is, without the additional baking step if you are looking to save time. You could also use the filling for quesadillas, or swap out the sweet potatoes for zucchini, more peppers/onions, mushrooms, or some other vegetable you prefer. I have yet to meet a vegetable that isn't good when roasted. You could also easily add some shredded or grilled chicken or your favorite variety of ground taco-seasoned meat (beef or turkey?). The best part about whatever option you choose is that you can make this filling ahead of time (I think up to 2 days is perfectly reasonable), then fill, roll, and bake when you are ready to eat. That means you can have dinner on the table in 20 minutes, people. Doesn't that sound nice?