Wednesday, June 9, 2010

Roasted Veggie and Black Bean Burritos

May 2010 005 Do you work?  Ok, then stay tuned.

Are you the typical cook in your household? Ok, then stay tuned.

Are you short on time?  Ok, then stay tuned.

If you answered yes to a single one of these questions, I promise you want this recipe.  I was planning to be out of the house for 6 days straight and was not going to be able to help my sous chef with his meal prep :)  Thus, I wanted to make something he could put in the oven and it could be done fairly quickly but still feel like a home-cooked meal.  This burrito recipe was PERFECT for that.

If you have a look at Aggie’s original recipe for this, you’ll notice that she used sweet potatoes.  Um, I don’t like those (even though my sous chef does), so I decided to sub tomatoes instead.  If you like sweet potatoes, I’d say stick with those!  Using tomatoes was not bad, I promise, but I think those others that have made it with sweet potatoes have really enjoyed it.

Anyhow, we ate 4 of these burritos the night I made them and saved the other 4 so my sous chef could prepare quick meals while I was gone.  I wrapped those other 4 burritos in foil, and he placed them in the oven on the nights he was ready for some yummy dinner :)


2 sweet potatoes, peeled and cubed (small) (Krista Kooks subbed 4 large tomatoes, squeezed of seeds and juices, and cubed)
1 red pepper, cubed (small)
1 red onion cubed (small)
2 jalapenos, diced (if you want less heat sub another red pepper)
1 tsp cumin
1 tsp chili powder
salt and pepper
2 tsp olive oil

can black beans, rinsed
handful chopped cilantro
squeeze lime
shredded cheddar

Whole Wheat Tortillas or Wraps , burrito/wrap size
nonstick olive oil spray


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

Let cool.  Add to a bowl of rinsed black beans.  Add cilantro and squirt of lime juice.  Combine gently.  At this point, mixture can be stored for later use.  Warm wraps in microwave according to directions on package.  Add two heaping tablespoons of vegetable and bean mixture to center of wrap.  Top with shredded cheese.  Fold over, fold in sides and continue to roll.  Place on baking dish, seam side down and spray with nonstick spray or olive oil spray.  Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
Makes about 6 burritos.

Tip: Premake your burritos and wrap in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!May 2010 003


  1. Yummy! I can't wait to try this! Thanks Krista :)

  2. Sounds good!!! I am thinking just use regular potatoes...

  3. I love your website. I came across it when writing for my own foodie blog. Keep up the good work! :)

  4. So here's a question for do you think they'd do frozen? Let's say I individually wrap and freeze them, then pop one in the fridge the morning I want to eat it, and it's thawed and ready to cook by dinner.
    Do you think it would work?
    Or maybe I should just freeze the filling, and use fresh tortillas? Hmm...

  5. Sara, yes. I individually wrapped the extras and put them in the fridge, though you can definitely put them in the freezer. My sous chef picked one out of the fridge when he was ready and put them in the oven. You prep them just as the recipe states, but put them in the fridge before the recipes says to put them in the oven. When ready, it might take a little longer in the oven, but they are still really good!

    Hope this helps!



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