I just made the best lunch ever. There is no photographic evidence of lunch since my camera batteries died. You’ll just have to take my word for it. This recipe should make quite a few burritos and I’ve got lots left over and looking forward to eating the leftovers.
roasted veggie vegan burritos
(No cheese & still so tasty…but feel free to add cheese if the mood strikes)
1. Dice up 1/2 onion, 2 potatoes, 3 yams into large chunks & put into a bowl. Add 1 T of olive oil, 1 t maple syrup, 1 t chipotle powder, juice of 1/2 a lime and some salt. Mix & dump into baking sheet & put into 450 degree oven. Half way through cooking (about 15 minutes in), add 1 zucchini chopped into half moon shaped thick slices. Remove from oven when soft & roasty looking.
2. Heat up some refried beans and spread a large spoonful of the beans onto a flour tortilla. Add a large spoonful of the roasted veggies and top with fresh salsa and some cilantro leaves. Eat.