Roasted Veggie Burritos

When my husband and I first started dating, we had a routine where we would take turns providing dinner. On his nights, he would cook me delicious homemade meals, and on my nights…I would bring him delicious takeout. It was a great set-up. 😀

 

 

One of his favorite things to prepare were these roasted veggie burritos. They are simple, delicious, and pretty darn good for you! Although he generally uses bell peppers and zucchini for the vegetables, we have also thrown in squash, broccoli, cauliflower, okra, and tomatoes. Basically, anything you have on hand will do nicely.

 

 

For this batch, we had a green bell pepper and a bag of baby sweet peppers that we needed to use up, but I also tossed in the last of a bag of frozen broccoli. I am telling you this is the perfect recipe to use up your random leftover veggies!  Black beans are a great addition to make them a little more filling, but we don’t roast them with the veggies, just toss them in room temperature. If you aren’t vegan (we aren’t), then you must add cheese! We had leftover queso fresco from another recipe that worked in perfectly, but plain old cheddar works great as well. Rice is also a great addition! Use up aaaaaaaaalllllllllll your leftovers!

 

 

These are easy enough that I can make them myself, but I don’t really like to do all that vegetable chopping 😉

 

 

Do you have a use-up-the-leftovers recipe?