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Southwest Veggie Wrap

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• 2 whole Sweet Potatoes, Peeled And Cubed Small

• 2 whole Jalapenos Diced

• 1 whole Red Pepper, Diced Small

• 1 whole Red Onion, Diced Small

• 2 teaspoons Olive Oil

• 1 teaspoon Cumin

• 1 teaspoon Chili Powder

• 1 pinch Salt And Pepper

• 1 can Black Beans, Rinsed And Drained (15 Ounce Can)

• ½ cups Fresh Cilantro, Chopped

• 2 teaspoons Fresh Lime Juice

• 2 cups Shredded Cheddar

• 1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count)


1. In a bowl, toss the sweet potatoes, jalapeños, red onion, and ted pepper in olive oil and season with spices. Place on a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.

2. Let cool. Mix the roasted veggies with rinsed black beans. Add cilantro and lime juice and toss gently.

3. Warm the wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.

4. Add two large tablespoons of vegetable and bean mixture to the center of the 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 so that they stay together.

5. Bake in 375 degree 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 same amount of time.

Tip: Premake your burritos and wrap them in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner

Makes about 6 burritos

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