Roasted Veggie and Black Bean Burritos

Ingredients:

2 Sweet Potatoes, peeled and cubed

1 large Jalapeno Pepper, diced

1 Red Pepper, diced

1 whole red onion, diced

2 tsp olive oil

1 tsp cumin

1 tsp chili powder

1 pinch salt and pepper

1 can black beans, rinsed and drained

1/2 cups fresh cilantro, chopped

2 tsp fresh lime juice

2 cups shredded cheddar cheese

1 package burrito-sized wheat tortillas (6-10 count)

Directions:

1. In a bowl, toss your raw veggies in olive oil and season with spices.  Place in a large baking dish and roast at 425 degrees for 20 minutes, tossing halfway through.

2. Add your roasted veggies to a can of rinsed black beans.  Add cilantro and lime juice.  Combine gently.  

3. Warm your wheat tortillas in microwave.  Spray a casserole dish with nonstick spray or olive oil spray.

4. Add two heaping tablespoons of vegetable and bean mixture to cente of wrap.  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.

5. Bake at 375 degrees for about 15 minutes or until golden brown.  Baking this way will make the tortilla wrap crisp.  For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for some amount of time.