Roasted Vegetable Burritos

Heat the tortillas before you assemble the burrito. They are easier to work with and will keep the burrito warmer.

Used a small honeynut squash in place of the potato; added a LOT more garlic; a fat teaspoon+ of cumin; 1 can of black beans; about a cup of leftover rice; and at least a half-cup more of coarse-grated cheese, a mix of Swiss and cheddar. Really good, quick meal.

I routinely l make two batches at once on two pans but only broil one with cheese. We use the leftovers throughout the week. Often as a bowl with poached eggs and spinach fir breakfast. I’ve also done quadruple batches, cooking two pans one batch after the other. I undercook the second batch and freeze them. I haven’t noticed much difference, though I defrost them in a colander so they don’t get two liquidy. Very nice not to have to do all that chopping.

Very easy to warm the tortillas by placing them in the oven for a minute or two after the vegetables have been removed.

Great recipe. Super easy and tasty. Roasting time is not 15 minutes. Mine were in for closer to 40 stirring occasionally.

This was excellent and is one of the only recipes (ever) that did not takes 2-3 times as long as the recipe says. Followed recipe as written except added 1/2 a chopped red onion. Made homemade guac and served with diced tomatoes. Meat-preferring husband ate 2 burritos and declared it 'delicious'. Ate leftovers with brown rice, avocado, tomatoes and a squirt of lime. Will put this in my regular rotation

Please don’t eat tortillas cold. It only takes seconds to heat them

Huge hit with my fam for Meatless Monday. I spread 1-2 tbsp of refried beans before adding the rest of the filling. I prepared the burritos and wrapped each one in plastic wrap, then froze. Defrosted in the fridge the day I wanted to cook them. Wrapped them in foil and heated at 400 for 15-20 mins. Easy and delicious.

Delicious and warming. We added some pickled jalapeños at the end and squeezed lime juice over everything before wrapping it up. I’d add a bit more heat next time, maybe add a fresh jalapeño (or two) to the roasting veggies. I used slightly more veggies and it was a bit of a steam rather than a roast in the oven, so maybe two sheet pans next time or use the correct amounts.

Like everyone said, veggies were not done at 15 minutes - they needed more like 20. I don’t like mushrooms so I subbed cauliflower and that worked pretty well. I also added beams for protein. I had a some of Allison Roman’s brothy beans frozen and they added a really nice flavor. Otherwise I would add a can of pinto or black beans - I think the burritos needed protein! This was good.

Really nice. Light for a burrito, which is good because I ate the whole thing. Couldn’t help myself, the poblanos add just enough kick. Will make this again,

Rather than as a burrito, this is excellent as a bowl, too (great for gluten-free people)! You can use a little brown rice as a base, but it is very filling. The vegetables have a nice spice, and the cold ingredients on top will cool your mouth. We used a good, thin hot sauce rather than a pico de gallo. It was an excellent recipe!

We really loved this. We added a bit of cumin to the vegetables before we roasted them - they took about five minutes longer than listed - and added refried beans to our burritos before we rolled them up so the burritos were a bit heartier. Such an easy and delicious meal that came together really quickly.

I made this as described adding lime juice, and cilantro and loved it. But I had leftover roasted vegetables, so, Try this twist: I followed the recipe, and then rather than wrap it in a flour tortilla? I tossed it in warm pasta (deCecco fusilli ) included the pico de gallo, sour cream. Left out avocado. A bit of pasta water. SO GOOD!

Hubby does not like mushrooms, so replaced ingredient with eggplant roasting with the rest of the vegetables. Was delicious!