Lately I seem to have a weakness for things wrapped in tortillas. Food things, of course. Tortillas just make everything convenient. You can wrap up all sorts of things that would never hold together in a sandwich and you’re off to the races. And, you can make two weeks worth of lunches in almost no extra time, which I consider to be a major bonus.

These roasted vegetable and re-fried bean burritos are awesome. Full of all kinds of vegetables, tasty beans, and a sprinkling of cheese, they make a great lunch with a dollop of sour cream.

They’re also really, really easy to make. You chop and roast, and while the roasting’s happening, you fry up those beans. Then you assemble like a champ, and you’re off. You’re free to make your own tortillas if you want, but I used store bought because, well. Because.

Roasted Vegetable Burritos

2 leeks, sliced and rinsed
2 bell peppers, in chunks
2 zucchini, in chunks
2 carrots, in chunks
5 mushrooms, quartered
1 small sweet potato, in 1″ chunks
2 tbsp chili powder (the mixture of cumin, oregano, paprika, and what not, NOT ground hot peppers!)
2 tbsp olive oil

1 onion, chopped
3 garlic cloves, minced
1 tbsp olive oil
1 can black beans, drained & rinsed
1 can kidney beans, drained & rinsed
2 tsp soy sauce
2 tsp cumin
1 tsp ground coriander
1 tsp black pepper
Salt to taste
Water, as needed

Grated cheddar cheese
10 tortillas

Preheat your oven to 400°F. Toss all the chopped vegetables with the olive oil and chili powder. Roast on two rimmed baking sheets until caramelized and tender, about 20 minutes with one stirring break halfway through.

While the veggies roast, sauté the onion and garlic until tender. Add the beans, soy sauce, and spices. Partially mash the beans and add some water. Simmer, adding water as needed. Taste for seasonings. Take off the heat when the beans taste great and are nice and creamy, but not too runny.

Assemble the burritos with a scoop of re-fried beans, some roasted vegetables, and a sprinkle of cheese. Serve with sour cream. Yum!

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