Roasted Veggie Burritos: Spice It Up

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Recipes from The Sylvia Center, whose mission is to inspire young people to become healthy eaters and advocates for healthy food in their families and communities. 

Roasted Veggie BurritosRight about this time of year before spring truly hits and stuff starts popping up again, we can all fall prey to squash-exhaustion, a cruel and bitter condition none of us (especially the squash) deserves. So: let’s spice it up – literally. Check out these roasted veggie burritos that are packed with flavor and a welcome change of pace from the mashed squash with cinnamon/roasted squash with garlic rut that even the boldest cooks among us get into after a long day at work. Add that cayenne and cumin with aplomb! What did Emeril Lagasse always say?? “BAM!” That’s how these burritos are going to hit your weeknight half-hour-and dinner’s-ready meal. You love these winter veggies nutrient rich, and they can make it through brutal cold. You’re gonna miss ’em in August. Arriba!


Roasted Winter Vegetable Burrito
Serves 4


  • 1 yellow onion, halved and thickly sliced
  • 1 red bell pepper, seeded and thickly sliced
  • 1 bunch of kale, chopped coarsely
  • 1/2 butternut squash, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • ½ teaspoon cayenne
  • 1 15-oz can black beans, rinsed and drained
  • 1 teaspoon salt, plus more to taste
  • 8 ounces cheddar cheese, grated
  • 3 tablespoons fresh cilantro, chopped
  • 4 large tortillas
  • Fresh salsa, to serve (optional)
  • Sour cream, to serve (optional)


  1. Preheat oven to 425° F.
  2. Combine the onion, bell pepper, kale and squash in a large mixing bowl. Add olive oil, cumin, cayenne and salt. Toss to coat. Spread evenly on a parchment-lined baking sheet.
  3. Roast vegetables until squash is golden brown and kale is crispy but not burnt, about 10 to 15 minutes.
  4. Remove vegetables from the oven and transfer to the large mixing bowl. Add black beans and season to taste with salt.
  5. Add vegetable filling to each tortilla and top with grated cheese and cilantro. Add salsa and sour cream if using. Wrap and serve.

This simple yet filling Roasted Winter Vegetable Burrito recipe is bursting with flavor and packed with protein. It’s a quick and crowd-pleasing dish perfect for all ages, and takes less than 30 minutes from start to finish. Perfect for those nights you’re craving something hearty, tasty and quick and have an assortment of winter vegetables you’re looking to use. Toss in any type of winter squash or hearty green instead of the butternut squash or kale.

Contributed by The Sylvia Center.

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