Roasted Veggie and Black Bean Burritos

Dessert for BREAKFAST?
February 9, 2012
Sleep…zzzzz
February 14, 2012

Can you tell Darrin and I have become indoor hermits on Friday nights? The last four Fridays we’ve stayed in, and made dinner together. How romantic, huh? Ha.

This cold weather gives me the winter blahhhs. All I want on a Friday night=yummy food, a glass of wine, and a good magazine.  🙂 Anyone else agree?

We chomped (literally) on chips and salsa while we cooked.

Tonight’s recipe courtesy of Aggie’s Kitchen.

Makes 6 burritos

  • 2 sweet potatoes, peeled and cubed (medium)
  • 1 red pepper, cubed (small)
  • 1 red onion cubed (small)
  • 2 jalapeno, diced (I’m a sissy about spicy foods, so we used a green pepper instead)
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt and pepper
  • 2 tsp olive oil
  • 1 can (15 oz) black beans, rinsed
  • handful chopped cilantro
  • squeezed lime (fresh)
  • shredded cheddar (1.5 cups)—–> Could use reduced fat cheese if desired.
  • whole wheat tortillas or wraps  (We used FlatOut Multigrain wraps with flaxseed)
  • non-stick olive oil spray
  • avocado (topping, optional)
  • sour cream (topping, optional)

Directions:

  1. In a bowl, toss veggies in olive oil and season with spices

2. Place in large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway in between.

3. Let cool.  Add to a bowl of rinsed black beans.

4. Add cilantro and squirt of lime juice.  Combine gently.

5. Add two heaping tablespoons of vegetable and bean mixture to center of wrap.  Top with shredded cheese.  Fold over, fold in sides and continue to roll.

6. Place on baking dish, seam side down and spray with nonstick spray or olive oil spray.

7. Bake in 375 degree oven for about 15 minutes or until golden brown.  (Baking this way will make tortilla wrap crisp.  For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.)

Darrin (the carnivore) added ground beef with taco seasoning, and fat-free refried beans to his burritos. Guess he was in the mood for Mexican… no surprise there.

Nutrition & Calorie Intake of Burritos

Happy Friday!

I plan on spending mine with my US Weekly Magazine, Doogan & Darrin 🙂

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