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A healthy and flavorful “Mexican” treat… Smoky and sweet roasted vegetables tucked into a whole wheat tortilla along with black beans and cilantro.
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!
Totally filling. I mean, one whole squash and 2 little eggs will easily feed 2. Also, the ingredients are so simple—this dish uses things we all have (or can easily get). Easy to fill and less messy than the other stuffed dishes! Sometimes my rice/quinoa/meat stuffed veggies end up spilling out and making giant messes. This sits wonderfully inside the acorn squash center and bakes just perfectly!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!