Monday, February 25, 2013

Roasted Veggies and Black Bean Burrito

In our quest to find Ansley-friendly meals, so we can all eat the same thing (or at least some version of the same thing) at dinner, I found a recipe on Pinterest that that twisted and tweaked to our tastebuds' likings. It was a hit.


Here are the ingredients:

  • 1VERY large Sweet Potato, Peeled And Cubed Small
  • 1 whole Red Pepper, Diced Small
  • a small handul (less than 1/4 cup) of frozen diced onion
  • 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 (I also have a non-dairy Ansley version)
  • 1 package Wheat Tortillas Or Wraps (6-10 Count)

Directions:
1. Toss raw veggies with olive oil and spices and spread out on a baking sheet. Bake at 425 for 15-20 minutes.
2. Combine roasted veggies with black beans and cilantro.
3. Scoop desired amount onto a warmed tortilla.
4. Top with cheese.
5. Roll into a burrito and place into a greased casserole dish for crispier burritoes; wrap individual burritos into aluminum foil for softer burrito.
6. I made six burritos out of this mixture. Warm them in a 350 oven for about 15 minutes.
7. Serve with homemade tortilla chips, fresh salsa, and guacamole.

***Patrick was skeptical about this meal since there was no meat in it. He quickly backpedaled when he tasted it and has already requested it again. We loved it!
***Ansley wouldn't eat it... Oh well, at least she COULD. 

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