The Pioneer Woman Tasty Kitchen
Profile Photo

Roasted Veggie and Black Bean Burritos

4.67 Mitt(s) 6 Rating(s)6 votes, average: 4.67 out of 56 votes, average: 4.67 out of 56 votes, average: 4.67 out of 56 votes, average: 4.67 out of 56 votes, average: 4.67 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A healthy and flavorful “Mexican” treat… Smoky and sweet roasted vegetables tucked into a whole wheat tortilla along with black beans and cilantro.

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 (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 Wheat Tortillas Or Wraps (6-10 Count)

Preparation

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.

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!

19 Comments

You must be logged in to post a comment.

Profile photo of girl76

girl76 on 5.21.2014

These are AMAZING! I made them as the recipe directs except I mashed everything together a bit more for the hubby. I followed the instructions to wrap in aluminum foil so they would be a bit softer and they were great. The leftovers I wrapped individually in foil and put in the freezer. When I wanted a quick lunch I pulled a couple out and put directly into the oven till they were warm and I think they tasted better than the first night. Thanks so much!

Profile photo of Abby

Abby on 3.3.2013

I’m making these right now! My kitchen smells amazing :)

Profile photo of Mallory

Mallory on 2.21.2013

These sounded so amazing that I wanted to make them tonight. So I got all the ingredients at the store but as we were cutting up the sweet potatoes noticed that they were white inside – did you by chance use yams instead of real sweet potatoes? I usually buy yams when a recipe calls for sweet potatoes but this time I thought I should stick to the recipe. Still haven’t tried them yet because their still cooking but just wondered!

Profile photo of Vanessa Engelage

Vanessa Engelage on 7.7.2012

Afterthought – would LOVE to see the nutrition information on this recipe. anyone have it?

Profile photo of Vanessa Engelage

Vanessa Engelage on 7.5.2012

I am not a big fan of onions nor beans, but chose to give this a try for variety in my change toward a healthy eating lifestyle. To my surprise, I loved it! Since it was just for me, I halved the recipe and made 6 small sized burritos and have a ton of bean mixture left over which i will freeze. I also added 1/2 cup of cooked quinoa for an extra nutritional kick. I also was unable to find fresh cilantro, so i used 1.5 tbsp dried cilantro. Loved that all the flavors and spices combined so nicely, and really prevented the beans from becoming the main flavor. This was delicious, i will be making it often!

6 Reviews

You must be logged in to post a review.

Profile photo of Tim Hatcher

Tim Hatcher on 5.17.2016

My wife and I have loved this recipe since we found it about 3 years ago, and it’s also a favorite when we make it for our friends. A few suggestions I would make: 1) I would recommend microwaving the bowl of chopped veggies instead of putting them in the oven pre-putting them in the tortillas (we found that 20 mins in the oven doesn’t make the sweet potatoes soft enough) 2) If you have someone who doesn’t like spicy food, use 1 jalapeno instead of 2 as 2 makes the wraps quite spicy! 3) We used fajita-size tortillas instead of burrito size as they make the recipe go a lot further, and they are easier to hold/eat. Great recipe!

Profile photo of Angie

Angie on 7.15.2012

I made these last night, but didn’t have sweet potato on hand so I used zucchini & squash instead and added some baby bella mushrooms. Will make again and will use sweet potato in the fall. Veganized it with Daiya “cheese” and topped with fresh avocado & homemade salsa.

Profile photo of jevans

jevans on 5.22.2011

Delicious and easy! We grilled them in a tin on the BBQ and then heated the tortillas on the BBQ. Yum!

Profile photo of Aparna B. (Not A Leaf)

Aparna B. (Not A Leaf) on 10.11.2010

Super easy! My sweetie isn’t a big fan of sweet potatoes (but I love them!) so I used regular potatoes. They turned out great though!

Profile photo of agoldberg

agoldberg on 7.6.2010

These were so good. I love the sweet and spicy combination. I reheated the leftovers at work the next day and everyone commented on how good it smelled!

Related Recipes

Spicy Cinnamon Sweet Potato Brownies
Profile Photo by Queen of My Kitchen in Special Dietary Needs
Twice as much protein, 1/3 less sugar, and four times as...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Sprinkled Almond Coconut Cookies
Profile Photo by Spirited Morgan @ Spirited and Then Some in Special Dietary Needs
These almond coconut cookies may be gluten-free, dairy-free, soy-free, and grain-free,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 18 Level: Easy


Paleo Banana Loaf
Profile Photo by Franchette in Special Dietary Needs
Easy gluten-free and sugar-free banana loaf made with almond flour.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Couscous with Roasted Pumpkin and Walnut
Profile Photo by Matt in Special Dietary Needs
Quick and delicious couscous with roasted pumpkin, walnut, raisins and spices.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Portobello Mushroom & Spinach Risotto
Profile Photo by Julia Pinney @ Julia's Cuisine in Special Dietary Needs
A delicious, warm and creamy risotto that is sure to be...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate