Are you looking for a fun and interesting weeknight dinner?
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In previous lives, I hadn’t eaten wraps, for no reason in particular, other than they just weren’t in my mental Rolodex of meal choices.
That changed a few years ago when I started looking for eating inspirations. When I googled healthy, inexpensive, easy, versatile .. they appeared again and again.
Hummm .. smart woman trying to eat well, take note.
I love this recipe for many reasons
They come together quickly. When I’m busy in my day, the last thing I feel like doing is chopping veggies. Even though I know a healthy meal will result if it feels like a chore, I’ll reach for something else.
(Remember to give yourself the option of frozen, pre-chopped veggies in the freezer section. They may be a bit more expensive, but if they save a bit of time and allow you to make a healthy dinner that you maybe wouldn’t otherwise. It’s worth it)
They’re easy to have in the fridge and freezer, for when you need a quick meal, or the kids are just home from school and reaching for anything
Don’t limit yourself to lunches or dinner. What would happen if you set aside some of the black bean/veggie mix, adding it to scrambled eggs for breakfast?
Speaking of adding protein. True to the mental checklist I run through at each meal, is there enough protein?
When in question, add. Before wrapping them up, I tossed in some shredded chicken from the fridge.
(I’ve learned to keep varieties of protein in the freezer: shredded chicken, turkey, beef. Nothing that’s a lot, but if you have a meal that needs that extra boost, it’s nice to have something at the ready.
A note on cheese, I didn’t use much here.
In the past, for a meal to be complete, it included lots of cheese either inside or on the top. As I’ve grown up a bit in my eating, it’s instead become the extra something, almost a finish. I don’t want or need a lot, and when I do have it, I want it to have exceptional taste.
Here, I used a combo of monterey jack and smoked cheddar.
Oh, and let us not forget, low-cost!! A grocery store total of $13.25 for all of the ingredients, with six burritos to show for it. $2.20 for a meal? Not too bad in my book
~ Adapted from Food and Wine
Black Bean and Roasted Vegetable Burritos
- 1 (10 oz) package frozen, organic butternut squash
- 1 red pepper, diced small
- ½ orange pepper, diced small
- ½ yellow pepper, diced small
- 1 red onion, diced small
- 2 Tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder at your heat preference
- pinch each salt and pepper
- 1 (15 oz) can black beans (or 1 ½ cups cooked)
- ¼ - ½ cup cilantro, chopped
- 2 tsp lime juice (freshly squeezed is best)
- 2 cups shredded cheddar cheese (or a Mexican blend)
- Greek yogurt optional for topping
- package burrito-sized wheat tortillas or wraps 6-10 Count
- In a bowl, toss the veggies with olive oil and season with spices.
- Place them on a large cookie sheet and roast in 425° F oven for 20 minutes. Let cool.
- In a large bowl, mix the roasted veggies with the black beans, salsa, cilantro, and a squirt or two of lime juice.
- Combine gently. (At this point, the mix can be stored for later use)
- Line a cookie sheet with parchment paper.
- Add about ⅓ cup of your veggie and bean mixture to center of wrap. Add some extra protein if you'd like (shredded turkey, or chicken maybe?). 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° F oven for about 15 minutes or until brown.
- Top with Greek yogurt, salsa,