During a road trip to Illinois for double bridal showers for Corynn and Jessi (my future sister-in-law), Jessi was talking about her passion for cooking healthy, interesting food. She definitely inspired me when she mentioned a sweet potato burrito recipe she had posted on pinterest. That very night, I tried it. YUM! I used fresh cilantro from my garden, too... The lime/cilantro/avacado/salsa verde sauce was creamy and sooooo delicious!
Recipe Description
A healthy and flavorful “Mexican” treat… Smoky and sweet roasted vegetables tucked into a whole wheat tortilla along with black beans and cilantro
.
.
Preparation Instructions
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 and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.
Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.
Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. 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, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
Sauce: combine avacado, fresh cilantro, fresh lime juice, and one cup (ish) of salsa verde. Blend with immersion blender and top burritos with this mixture.
Sauce: combine avacado, fresh cilantro, fresh lime juice, and one cup (ish) of salsa verde. Blend with immersion blender and top burritos with this mixture.
Makes about 6 burritos.
Tip: Premake your burritos and wrap them in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!
Taken from Tasty Kitchen: http://tastykitchen.com/recipes/special-dietary-needs/vegetarian/roasted-veggie-and-black-bean-burritos/
Ingredients
- 2 whole Sweet Potatoes, Peeled And Cubed Small
- 2 whole Jalapenos Diced
- 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 Black Beans, Rinsed And Drained (15 Ounce Can)
- ½ cups Fresh Cilantro, Chopped
- 2 teaspoons Fresh Lime Juice
- 2 cups Shredded Cheddar
- 1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count)
- 1 cup of salsa verde (homemade or not)
DELI
