Roasted Veggie and Black Bean Burritos
2 sweet potatoes, peeled and diced into 1/2" cubes
1 red bell pepper, diced
1 red onion, diced
Olive oil, about 2 tsp
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper, to taste
1 can (15 oz) black beans drained and rinsed
2 teaspoons lime juice (also omit if I don't have on hand)
2 cups shredded cheddar cheese
6-10 burrito-sized tortillas, whole wheat preferred
Preheat oven to 425 degrees. Toss veggies in olive oil and season with spices. Place in a large baking dish or sheet pan and roast for 20 minutes, tossing around halfway through. Let cool.
In a medium bowl toss roasted veggies with black beans and lime juice. (This is also where you'd add a handful of chopped cilantro, if using.) Set up an assembly line of burrito, black bean/veggie filling, and cheese.
If desired, warm tortillas first. Add 2-3 heaping tablespoons to the center of each wrap and top with shredded cheese. Fold over bottom of tortilla, tuck in sides, and roll closed.
[At this point, I wrap each burrito in foil and freeze them about 6 per gallon-size bag.]
To heat, you have a couple options:
1. Bake, seam-side down in a baking dish or on a sheet pan in 375 degree oven for about 15-20 minutes or until golden brown.
2. Microwave for 3-5 minutes until center is heated through. To crisp them up, stick under the broiler for 2-3 minutes or in a hot skillet.
Makes 6-10 burritos.