This burrito below plays double-duty: it can either be a great, quick-and-easy, stand-alone weeknight dinner menu option, or it can be the ideal way to use up any leftover roasted veggies! The recipe below has you start by roasting an assortment of colorful vegetables before wrapping them in a flour tortilla with cheese and a touch of rice.
Feel free to change up the vegetable combo according to the seasons: in the summer, zucchini, pepper, and eggplant is great; in the winter, why not opt for broccoli and sweet potato? The sky's the limit!
Roasted Vegetable Burrito
4
10 minutes
30 minutes
40 minutes
1 large sweet potato, peeled and diced
8 ounces button mushrooms, cleaned and quartered
1 large red onion, peeled and diced
2 tablespoons olive oil
1 tablespoon chili powder
1 cup cooked brown rice
1 cup baby spinach
1 cup shredded pepper jack cheese
salt and pepper, to taste
Preheat the oven to 425 degrees. Toss the sweet potato, mushrooms, and onions with the olive oil. Season to taste with salt and pepper, and arrange in an even layer on a baking sheet. Roast for 20 minutes, or until the sweet potatoes are tender, tossing once or twice while they cook.
When the vegetables are cooked, toss them with the chili powder.
Microwave the flour tortillas for 1 minute. Place one on the countertop and arrange a quarter of the rice in a line down the center, leaving about an inch at the top and bottom to fold. Top the rice with a quarter of the spinach, then a quarter of the roasted vegetables. Finish with a quarter of the cheese, and roll the burrito by folding up the end, rolling, and folding down the bottom to seal.
Roll the other burritos in the same way and serve.