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Rockin Roasted Vegetable Burritos

What you need: 

1 medium onion, diced

4-5 garlic cloves, minced or crushed

8 ounces carrots, diced 2 extra large potatoes, diced (approximately 1 1/4 pounds)

1 green pepper, diced

1 red pepper, diced

2 zucchini/Italian squash, diced

8 ounces mushrooms, coarsely chopped

4 celery stalks, diced

1/2 cup olive oil, divided

salt and pepper, to taste

1 (16 ounce) can pinto beans, rinsed and drained

10 large vegan flour tortillas, warmed

What you do: 

1. Preheat the oven to 400 degrees F. Place vegetables in 2 (13x9") baking dishes, making sure they're spread evenly and not too thickly. Mix 1/4 cup olive oil with vegetables in each pan. Season with salt and pepper.

2. Roast in the oven, uncovered, until done to your liking (I roasted mine about 30-40 minutes).

3. Once vegetables come out of the oven, mix with the beans, and spoon the filling onto warmed tortillas. Finally, roll, serve, and enjoy! I like to top burritos with cilantro, hot sauce, and guacamole.

Preparation Time: 
1 hour
Recipe Category: 


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Just finished eating these for dinner and thought they were great :)

I made a few changes/additions

* roughly diced 1/2 brown onion and added it to the other veggies when baking. I didn't add the celery
* added a liberal sprinkling of dried basil and dried oregano (regular oregano) I didn't add coriander/cilantro to this dish as I don't really like it too much
* I forgot to add the garlic :(
* used 1 carrot
* I added 1/2 the can of beans to the veggies, and reserved the other 1/2 to make refried beans with

Before making them I was tempted to add cheese (i'm vegetarian), but I ate one burrito first and decided it would be stupid to add something that would wreck these :P

I will be making these again


I really didnt care for this recipe, it was kind of strange.  Maybe I didn't do something right.


These are awesome!  :)>>>


Delicious! Yes it did take a while to prepare, although I halved the recipe so I wasn't eating leftovers for days. I added a lot of seasoning and hot sauce and added a slice of veggie cheese in my burrito with some salsa on top and it was great. Easy and filling meal and a little different flavor from the usual stove top veggie burrito. I didn't even both with the beans because the tortilla was already so full with veggies! Oh also about halfway through the cooking time I took the plan out and stirred the veggies around. Give it a try it's very tasty!


I loved these.
Last minute dinner.
I used these ingredients since I was missing some...

1 medium onion, diced
4-5 garlic cloves, minced or crushed (jarred is fine)
8 oz carrots, diced (or sliced if using baby carrots)
1 green pepper, diced
1 red pepper, diced
8 oz mushrooms, coarsely chopped
Mexican oregano, cilantro, Vegetable seasoning salt, black pepper.
1/4 vegetable oil
1 package large vegan flour tortillas

with mexican rice on the side, and it was wonderful.


Awesome!  My husband even loved them!  Froze some and they turned out great too!


I just wanted to add that one night I was out of pinto beans, so I subbed cannellini beans instead, and I liked them even better! They add a wonderful creaminess to it. I absolutely love these burritos - they are sooooo goood!! I make them a few times a month. So delicious, so filling, so healthy! I love them with some guacamole and salsa...mmmmm...


Yep, these are totally rockin'.  I've made them several times already!


These were great! Only changes were to omit the mushrooms, and I added cauliflower and broccoli since I had some to use up. These are so delicious with some salsa on top! Thanks for a great recipe!



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