The Pioneer Woman Tasty Kitchen
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Roasted Veggie and Black Bean Burritos

4.60 Mitt(s) 5 Rating(s)5 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 5

Prep:

Cook:

Level: Easy

System:

6

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 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)

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!

18 Comments

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Avatar of Abby

Abby on 3.3.2013

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

Avatar 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!

Avatar of Vanessa Engelage

Vanessa Engelage on 7.7.2012

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

Avatar 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!

Avatar of psumeb83

psumeb83 on 5.11.2010

My boyfriend and I are both doing “Meatless Mondays” as part of our weight loss plan, and he loves Mexican anything so this jumped out at me – and I am not a fan of sweet potatoes at all! I figured the flavors would blend well though, and boy was I right! These turned out great – I had 2 last night and plan on heating up another for lunch today! (They are great with a little salsa for dipping too!)

5 Reviews

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Avatar 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.

Avatar 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!

Avatar 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!

Avatar 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!

Avatar of Natalie | Perry's Plate

Natalie | Perry's Plate on 5.19.2010

These were tasty! I added some fresh spinach as well as cotija cheese in place of the cheddar. I think I’d put more seasonings in next time to boost the flavor. My baby especially liked all the filling mushed up together. She inhaled it. Thank you! I love your blog, too. You have so many great things posted!

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