why make this recipe
Roasted Veggie and Black Bean Burritos are a delicious and healthy meal option. They are perfect for lunch or dinner, packed with vibrant vegetables and protein-rich black beans. These burritos are not only filling but also easy to make and customizable to fit your taste. You can enjoy them as a quick weekday meal or prepare them for a gathering with friends and family.
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how to make Roasted Veggie and Black Bean Burritos
Ingredients:
- 2 sweet potatoes, peeled and cubed (small)
- 1 red pepper, cubed (small)
- 1 red onion, cubed (small)
- 2 jalapenos, diced (if you want less heat, substitute with another red pepper)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper
- 2 tsp olive oil
- 1 (15 oz) can black beans, rinsed & drained (Bush’s Black Beans are a great choice)
- Handful chopped cilantro
- Squeeze of lime
- Shredded cheddar cheese
- Whole Wheat Tortillas or Wraps (burrito size; I used Ezekiel Sprouted Grain Tortillas)
- Nonstick olive oil spray
Directions:
- In a bowl, toss the sweet potatoes, red pepper, red onion, and jalapenos in olive oil. Season with cumin, chili powder, salt, and pepper.
- Place the seasoned veggies in a large baking dish and roast them in a preheated oven at 425°F (220°C) for 20 minutes. Remember to toss them halfway through.
- Let the veggies cool once they are done roasting. In a separate bowl, mix the cooled veggies with the rinsed black beans, chopped cilantro, and a squirt of lime juice. Combine gently. You can store this mixture for later if desired.
- Warm the tortillas in the microwave according to the package instructions.
- Add two heaping tablespoons of the vegetable and bean mixture to the center of each wrap. Top with shredded cheese.
- Fold the sides over the filling and roll the wrap tightly. Place each burrito on a baking dish, seam side down, and spray with nonstick spray or brush lightly with olive oil.
- Bake in a preheated oven at 375°F (190°C) for about 15 minutes or until golden brown. For crispier burritos, bake them uncovered. If you prefer a softer burrito, spray or brush with oil, wrap in aluminum foil, and bake for the same time.
how to serve Roasted Veggie and Black Bean Burritos
Serve the burritos warm with toppings like extra cilantro, sour cream, or salsa. They can be enjoyed with a side salad or some fresh guacamole. Feel free to cut them in half for easier eating or to share!
how to store Roasted Veggie and Black Bean Burritos
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3 to 4 days. You can reheat them in the oven at 350°F (175°C) until warmed through.
tips to make Roasted Veggie and Black Bean Burritos
- Make sure to cut the vegetables into similar sizes for even cooking.
- You can add other ingredients like corn, spinach, or avocado for extra flavor and nutrition.
- If you want a spicier kick, feel free to add more jalapenos or a dash of hot sauce into the filling.
variation
Switch up the veggies based on what you have at home. Zucchini, broccoli, or cauliflower can be great additions. You can also experiment with different types of beans like pinto or kidney beans.
FAQs
1. Can I make these burritos ahead of time?
Yes, you can prepare the filling ahead of time and store it in the fridge. Just assemble and bake the burritos when you’re ready to eat.
2. Are these burritos gluten-free?
To make gluten-free burritos, just use gluten-free tortillas or wraps.
3. Can I freeze Roasted Veggie and Black Bean Burritos?
Yes, you can freeze them before or after baking. If freezing them before, wrap each burrito tightly in foil or plastic wrap and store in a freezer-safe bag. When ready to eat, bake from frozen for about 30 minutes at 375°F (190°C).
Roasted Veggie and Black Bean Burritos
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious and healthy roasted veggie and black bean burritos, perfect for any meal.
Ingredients
- 2 sweet potatoes, peeled and cubed (small)
- 1 red pepper, cubed (small)
- 1 red onion, cubed (small)
- 2 jalapenos, diced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tsp olive oil
- 1 (15 oz) can black beans, rinsed & drained
- Handful chopped cilantro
- Squeeze of lime
- Shredded cheddar cheese
- Whole Wheat Tortillas or Wraps (burrito size)
- Nonstick olive oil spray
Instructions
- In a bowl, toss the sweet potatoes, red pepper, red onion, and jalapenos in olive oil. Season with cumin, chili powder, salt, and pepper.
- Place the seasoned veggies in a large baking dish and roast them in a preheated oven at 425°F (220°C) for 20 minutes, tossing halfway through.
- After roasting, let the veggies cool. In a separate bowl, mix the cooled veggies with the rinsed black beans, chopped cilantro, and lime juice.
- Warm the tortillas in the microwave according to the package instructions.
- Add two heaping tablespoons of the vegetable and bean mixture to the center of each wrap, topping with shredded cheese.
- Fold the sides over the filling and roll the wrap tightly. Place each burrito seam side down in a baking dish and spray with nonstick spray or brush lightly with olive oil.
- Bake in a preheated oven at 375°F (190°C) for about 15 minutes, or until golden brown.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days, reheat in the oven at 350°F (175°C).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: burritos, vegetarian, healthy, black beans, roasted vegetables
