Go Back
+ servings

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)
  • salsa
  • 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,