This recipe stems from two places:
My two oldest children have fall birthdays. So when I was pregnant and nesting I made a bunch of casseroles and chilies and hearty easy to freeze foods. But when I was expecting my third baby in the summer I had no idea what to “put up” to prepare for the craziness of her arrival. I ended up grilling lots of chicken breast and freezing them. As well as cleaning out the fridge of all the random veggies and making these burritos.
I also find my self (and think many busy moms do the same) at about 5:00pm having no idea what to make for dinner. This is a great use what you have recipe.
It is hard to gauge the quantities to use in this recipe. It depends on what you have and the how much of it. And if you want to just have it for one meal or have some left over to freeze or eat later.
Everything But the Kitchen Sink Burritos
- Whole Wheat tortillas
- Beets – diced
- Butternut Squash -diced
- Onion – diced
- Garlic – thinly sliced
- Beet Greens – wilted
- White Beans – rinsed
- Salsa – homemade or bought
- Cheddar Cheese – grated
- Olive Oil
- Sweet potato
- Black Beans
- other cheese
- Preheat the oven to 350 degrees.
- Mix the veggies (minus the greens), olive oil, salt, pepper, and rosemary in a large Pyrex dish. Roast for about 30 minutes or until they are tender. Toss the veggies every 10 minutes to get even roasting.
- While the veggies roast. Wilt the greens, cook the grains, get out the salsa, grate the cheese, and rinse the beans.
- In a large bowl mix roasted veggies, greens, grains, salsa, cheese, and beans.
- Using the tortillas make up your burritos.
- Place them on a cookie sheet and back in the oven with some more cheese on the top. Cook until they are warm.