Filling and healthy burritos? Sign me up. You begin my roasting the veggies, which I could eat straight from the pan. Then toss with black beans and fresh cilantro. Topped with a little cheese, these burritos make the perfect week night dinner. In my last foodie pen pal package I received quinoa tortillas. They worked perfectly with these burritos and I would highly suggest them. If you are unable to find quinoa, really any tortillas would be ok. I would stick to whole grain for the extra nutrients though.
Wrap any extra burritos in foil and save for lunches throughout the week. To heat, just pop in the oven (or toaster oven) on about 350 degrees for 10 minutes. They will be melty and ready to eat.
- 2 large sweet potatoes, peeled and cubed
- 1 red pepper, cubed
- 1 onion, cubed
- 2 jalapenos, seeded and diecd
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Pinch of salt and pepper (about ⅛ teaspoon each)
- 2 teaspoons olive oil
- 2 cups black beans (about 1 can), drained and rinsed
- ¼ cup cilantro, packed then chopped
- Juice from ½ lime
- Shredded Mexican blend cheese
- 8-10” tortillas (whole wheat or quinoa flour)
- Preheat oven to 425 degrees.
- In a large bowl toss sweet potatoes, red pepper, onion, jalapenos, cumin, chili powder, salt, pepper, and olive oil. Transfer to a large, parchment lined baking sheet and roast for 20 minutes. Toss the veggies around on the pan halfway through cooking.
- Let cool for a few minutes then add back to the bowl along with black beans, cilantro, and lime. Toss to combine.
- Turn oven down to 375 degrees.
- Spoon about ¼ – ⅓ cup into each burrito, top with shredded cheese, tuck ends in and roll. Place seam side down on baking sheet. Bake 15 minutes until burritos are browned.
Adapted from Aggie’s Kitchen