Roasted Veggie and Black Bean Burritos

I don't have any pictures of these because they disappear far too quickly. I came across this recipe back in early May when I was prepping for baby #2's arrival. I whipped up a dozen for the freezer and have since made the recipe two or three more times. They are delicious and nutritious! I omitted jalepenos and cilantro from the original recipe because I didn't have any on hand and just kept doing so because they were so tasty. I imagine you could substitute a variety of root veggies for the sweet potatoes or any veggies that go well with the spice palate. I started out following the recipe's heating instructions but then got lazy and just went with the microwave. Occasionally, I'll pop them under the broiler for a couple minutes to crisp up, but most of the time I devour them as soon as they're cool enough to eat.

Roasted Veggie and Black Bean Burritos

Ingredients
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

Directions
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.