1 sweet potato, peeled and cubed small
1 jalapeno, diced small
1 red pepper, diced small
1/2 red onion, diced small
2 tsp olive oil
1 tsp cumin
1 tsp chili powder
pinch of salt
1 (15 oz.) can black beans, rinsed and drained
1/2 cup fresh cilantro, chopped
2 teaspoons fresh lime juice
cheddar cheese, shredded
10 whole wheat tortillas
Directions:In a large bowl, toss your raw veggies with the olive oil and season with the spices. Place on a baking sheet lined with parchment paper and roast in a 425 degree oven for 20 minutes or until soft, tossing around halfway through. Let cool.
Add your roasted veggies to a can of rinsed black beans. Add cilantro and lime juice. Combine gently.
Spray a casserole dish with nonstick spray. Add the vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in the dish seam side down, and continue to roll the others. Bake in a 375 degree oven for about 10 minutes or until golden brown.
Tip: Pre-make your burritos and wrap them in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch time snack.