60 minutes
A hearty and flavorful burrito filled with roasted potatoes, cauliflower, black beans, and corn salsa.
Potatoes, cut into bite-sized pieces
0 lb
Cauliflower, cut into florets
0 lb
Garlic, roughly chopped
cloves
0.25 fluid ounces
0.25 fluid ounces
Cumin Seeds
teaspoons
teaspoons
Black Pepper, freshly ground
teaspoons
tablespoons
Flour Tortillas
each
Black Beans, drained and rinsed
cups
Corn Salsa
cups
1. Preheat Oven and Prepare Vegetables
Preheat your oven to 425°F (220°C). In a large bowl, combine the bite-sized pieces of potatoes and cauliflower florets with roughly chopped garlic. Drizzle in extra-virgin olive oil and cider vinegar. Add cumin seeds, sea salt, and freshly ground black pepper. Finally, pour in the fish sauce and toss everything together until the vegetables are thoroughly coated. Spread the seasoned vegetables evenly on a parchment-lined sheet pan.
2. Roast Vegetables
Roast the seasoned vegetables in the preheated oven for about 45 minutes, or until they are tender and deeply colored.
3. Assemble Burritos
Lay a flour tortilla flat on your workspace. Slather on your favorite burrito sauce, then top with a generous helping of the roasted vegetables, followed by a spoonful of black beans and corn salsa. Roll up the tortilla tightly around the filling, tucking in the sides as you go.
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