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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: 


Excellent recipe, great taste, tried it with and without the beans and I prefer it better sans beans.  Thanks, Don



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