Wouldn’t it be nice to have healthy, delicious food stocked in your freezer, with just 3 minutes standing between you and guilt-free satisfaction? It would look like this:
A warm, wholegrain tortilla enveloping roasted sweet potatoes, onions, jalepenos, and peppers with seasoned black beans, cilantro, and salsa.
This is one of my very favorite, most-used recipes. I adapted a recipe from Mel’s Kitchen Cafe and have made these for my college roommates, my extended family, and every family I’ve ever been a nanny for. They are a hit to everyone who has ever tried them (I think that’s really saying something!). They are pure yumminess!
After a little chopping, roast the vegetables. Combine with black beans, lime juice, and cilantro and your burrito filling is ready!
When I’m making a freezer-stash, I make a double recipe and get to work. We affectionately call the process Burrito Factory (my sweet sister in law coined the term).
Wrap them in wax paper, then store them in a ziploc bag or other container. Microwave them in the wax paper so the tortilla doesn’t dry out.
Store these in the freezer. When you’re ready for a quick lunch or dinner, peel the foil off, and microwave for 3 minutes. They’re absolutely amazing.
A stash of frozen burritos makes a fantastic gift to anyone who loves convenient, healthy, quick food. Especially new moms, grieving friends, someone in the process of moving, college students, or regular people who are going through ordinary life.
Or, don’t freeze them and just serve right away!
These delicious burritos make a crowd-pleasing meal, and are also great to freeze to enjoy at a moment's notice!
- 3 sweet potatoes
- 1 jalepeno pepper
- 1 large red onion
- 1 red bell pepper
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 cans black beans (or 3 cups, cooked)
- 1/2 cup chopped cilantro
- 4 tbsp fresh lime juice, divided
- 8 burrito-sized whole wheat tortillas
- your favorite salsa, cheese if desired, guacamole or sour cream
Preheat oven to 425 degrees.
Peel and chop sweet potatoes into small cubes. Chop jalepeno pepper, red onion, and bell pepper. Toss all vegetables in a large bowl with 2 tbsp lime juice, cumin, chili powder, garlic powder, salt and pepper.
Spread vegetables out on a large baking sheet lined with parchment paper (or silicone baking mat). Roast for about 20 minutes, until potatoes are just tender.
Transfer roasted vegetables from baking sheet into a large bowl. Stir in beans, cilantro, and reamining 2 tbl lime juice. Taste and adjust spices, if desired.
Assemble burritos by arranging a portion of the sweet potato bean mixture down the center of the tortilla. Pour a line of salsa on top. Fold the two ends in and roll the burrito up.
Warm in the oven or microwave to eat immediately.
To freeze: Wrap burritos in wax paper, then in foil to hold them together. When ready to eat, pull out of freezer and microwave for 2 minutes, then turn over and microwave 1 minute more.
If I am going to freeze these, I usually make a double recipe and make 16 burritos.