Wednesday, September 12, 2012

roasted veggie burrito

Sometimes you have a week of over-indulgence and fun, and your body just screams for vegetables and fiber and green stuff. Little nutrition maids to get in there and scrub out all the booze splatters and grease stains and put up a nice clean coat of phytonutrient paint.

And sometimes (well most of the time) you want a burrito.

Well, hows about a burrito stuffed with super-foods? Don't knock it 'til you've tried it... this bundle is just as scrumptious as it is healthy. You guys, I'm Iron Stef... I wouldn't post gross recipes, okay? Well, I liked it, anyway.

You can use whatever vegetables you like. I went a little crazy. I will say that the potatoes were a revelation, adding an almost creamy starchiness to the burrito. Adding the spinach to the vegetables right after taking them out from the oven keeps the spinach vibrant, for an overall freshness to the dish. Combining refried beans with whole beans is not necessary, but made a great "glue" to give the burritos structure while still having satisfying texture. 

Roasted Veggie Burritos 
for roasted veggies:-2 Yukon Gold potatoes, washed and cubed
-1 red bell pepper, chopped
-1 yellow onion, chopped
-1 shallot, finely chopped
-1 head of garlic, cloves separated and peeled
-1 poblano pepper, chopped
-1 Anaheim chile, chopped
-1 jalapeno pepper, chopped fine
-1 medium zucchini, sliced into bite-size pieces
-2 cups sliced mushrooms
-1 Tablespoon cumin
-2 teaspoon Mexican oregano, ground
-1 teaspoon cayenne pepper (or to taste)
-salt and pepper
-3 Tablespoons olive oil
-4 cups fresh baby spinach
-juice from 1/2 a lime 
for the beans:-1 can refried black beans
-1 can black beans, drained and rinsed
-2 teaspoons cumin
-1 teaspoon Mexican oregano
-3 Tablespoons Tapatio hot sauce (or to taste)
-salt and pepper 
to assemble burritos:-large tortillas (I used whole wheat)
-queso fresco
Preheat the oven to 450ºF. Combine all of the ingredients for the roasted vegetables except the spinach and lime juice in a large (15" x 10") glass baking dish, using your hands to coat all the veggies with the oil and spices. Put into the oven and cook for 35-40 minutes, stirring every 15 minutes or so, until the veggies are all soft and just starting to brown. Remove from oven and immediately add the spinach and lime juice and stir until spinach is wilted from the heat of the vegetables. 
Combine the bean ingredients in a pot over medium heat and heat through. Form burritos by putting about 1 cup of the bean in the center of a tortilla, topping it with an equal amount of roasted veggies a small amount of queso fresco and cilantro, and wrapping into a tight bundle. Serve with your favorite salsa and lime wedges.

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1 comment:

Natalie said...

i'm in serious need of extra veggies after too much indulgence lately! these sound fantastic!