Recipe: Roasted Winter Vegetable Burrito
One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Jenn So, director of programs at The Sylvia Center, offers us recipes the teenagers are learning to make.
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 and takes less than 30 minutes from start to finish to make. It’s perfect for those nights you’re craving something hearty, tasty and quick and have an assortment of winter vegetables you’re looking to use. You can toss in any type of winter squash or hearty green instead of the butternut squash or kale.
Roasted Winter Vegetable Burrito
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.