Grilled Veggie and Bean Burritos
4
Servings
14
Ingredients
6
Comments
These burritos, full of beans, cheese, sweet potatoes, carrots, and peppers, are delicious whether you grill them, cook them over a campfire, or cook them in an oven.
4
Servings
14
Ingredients
6
Comments
Ingredients
- 1 ⅓ cups peel and dice Sweet Potato
- 1 ½ cups dice Bell Pepper, Red
- 1 cup dice Carrot
- 1 ½ cups dice Bell Pepper, Green
- 1 ¼ cups dice Onion
- 2 teaspoons mince Garlic, Cloves
- 2 teaspoons Cumin
- ¼ teaspoons Salt
- 2 tablespoons Olive Oil
- 15 ounces drain and rinse Black Beans, Canned
- ⅓ cups Cheddar Cheese, Shredded
- ⅓ cups chop Cilantro, Fresh
- ⅓ tablespoons juice Lime
- 4 individual Flour Tortillas, Whole Wheat (8-inch/Med)
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix sweet potatoes, red pepper, carrots, green pepper, onion, garlic, cumin, salt, and olive oil in a large bowl until vegetables are covered with oil and seasoning.
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Make From Frozen Serving Day Directions
Grill
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix sweet potatoes, red pepper, carrots, green pepper, onion, garlic, cumin, salt, and olive oil in a large bowl until vegetables are covered with oil and seasoning.
- Place on a baking sheet and bake at 400 degrees for 25-30 minutes, tossing halfway, or until vegetables are tender.
- When vegetables are done, allow to slightly cool and combine with black beans, cheddar cheese, cilantro, and lime juice in a large bowl.
- Heat tortillas in microwave for 5-10 seconds, so that they don’t crack when you fill them.
- Divide mixture among tortillas. Fold the ends of the tortilla in and then roll. Wrap each burrito individually in aluminum foil.
- Place burritos in foil on a hot grill and grill for 10-15 minutes, flipping occasionally.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 burrito Amount Per Serving
- Calories
- 387
- Total Fat
- 15g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 9mg
- Sodium
- 860mg
- Total Carbohydrates
- 52g
- Fiber
- 9g
- Sugar
- 7g
- Protein
- 13g
- WW Freestyle
- 8
6 Comments
Join the discussionFor the freezing directions, when you say “Before cooking, but after wrapping burritos in aluminum foil” do you mean that you shouldnt cook the vegetables because with the first directions you are cooking for a longer period of time vs the freezer recipe where its only 10 minutes.
Sorry the directions were confusing, but I’ve updated them so they are easier to follow. If you are assembling and cooking on the same day, you put the cooked vegetables in the burritos, wrap them in foil, and then grill/bake the burritos. If you are assembling and freezing, you put the cooked vegetables in the burritos, wrap in foil, and then freeze. Does that help?
These burritos are so good! This is my second batch. The first time I made 16 burritos by quadrupling the recipe- this time I am going for 20. They freeze well, taste delicious and were gobbled up by my meat-at-every-meal husband!!
we love these! i dont add any cheese since we are dairy free, and they are still delish. i have used 100% corn tortillas to keep them gf but to be honest they dont hold well and crack easily.
Love these burritos. And individually wrapped are the most convenient part. Need a snack? Just make one up in 5 minutes. The stuffing is delicious.
Hi, I just made and froze these and they smell and look great! I was wondering if you were supposed to defrost them before grilling or if you’re supposed to grill them frozen. Thank you!