Thursday, December 11, 2014

Roasted Veggie and Black Bean Burrito


I love making recipes that I get from friends.  I always think of them when I make it.  This recipe comes from my friend, Brooke.  She made it as a freezer meal but it can certainly be put right in the oven and cooked for dinner.  If you want to cover it in foil and stick it in the freezer for later, it cooks up fabulously!  The flavors is amazing and I feel like such a good mom feeding this veggie packed meal to my kids.  Yes, even my not-so-veggie-loving kids love it!  Without a sauce, I thought it was a little dry.  We topped it off with a little sour cream and then threw on some tomatoes and lettuce for fun.  This recipe has officially achieved perfection.

Ingredients:
2 whole Sweet Potatoes, Peeled And Cubed Small
2 whole Jalapenos Diced (optional)
1 whole Red Pepper, Diced Small
1 whole Red Onion, Diced Small
2 teaspoons Olive Oil
1 teaspoon Cumin
1 teaspoon Chili Powder
1 pinch Salt And Pepper
1 can (15 Oz. Size) Black Beans, Rinsed And Drained
½ cups Fresh Cilantro, Chopped
2 teaspoons Fresh Lime Juice
2 cups Shredded Cheddar
1 package Burrito-Sized Tortillas Or Wraps (6-10 Count)

Directions:
In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.

Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro, cheese and lime juice. Combine gently. At this point, mixture can be stored for later use.

Warm your tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.

Add two heaping scoops of vegetable and bean mixture to center of wrap.  Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.

Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, cover with aluminum foil and bake for same amount of time.  Serve with sour cream, shredded lettuce, olives and diced tomatoes.

As a Freezer Meal
Prepare as directed but do not bake.  I suggest using a foil pan so you don't have one of your regular baking dishes stuck in the freezer.  Cover tightly with 2-3 layers of plastic wrap and tin foil.  When ready to use, remove plastic wrap, cover with foil and put in the oven, frozen.  Bake at 375 for 30-35 minutes, until heated all the way through.  Remove foil and bake another 5-10 minutes, until tortillas are lightly brown and crisp.  For a softer burrito, leave foil on for the last 5-10 minutes.  Serve with sour cream, shredded lettuce, olives and diced tomatoes.

*Source:  tastykitchen.com

2 comments:

Jamie Young said...

These look amazing, and I'm so excited that I can get all the ingredients here! Can't wait to try them!

Devilyn said...

I've been wanting to make these ever since I gfs Brookes. Glad they are on here!

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