I often write Tex-Mex inspired meals into our weeknight meal plan (they always go over well with the kids), so here’s a fun way to switch things up a bit to celebrate spring vegetables. These Roasted Spring Vegetable Burritos showcase the season’s freshest carrots and asparagus and make for a delicious meatless lunch or dinner.
- 1 bunch carrots
- 1 bunch asparagus
- 1 Tbsp. olive oil
- 1 tsp. ground cumin
- ½ tsp. smoked paprika
- Salt, to taste
- 1 cup uncooked quinoa
- ½ cup finely chopped fresh cilantro
- 1 Tbsp. lime juice
- 4 large burrito-size tortillas
- 2 cups fresh baby spinach
- 1 can white beans, drained and rinsed
- ½ cup crumbled feta cheese
- ½ cup salsa verde
1. Preheat oven to 425°F. Trim asparagus. Cut off carrot tops and cut lengthwise in quarters. Toss asparagus and carrot sticks with olive oil, cumin and smoked paprika. Salt to taste. Spread in a single layer on a baking sheet and roast for 15 minutes, or until carrots are fork-tender.
2. Bring 1 ½ cups water to boil. Stir in a pinch of salt and the quinoa. Return to a boil, stir, then cover and cook over low heat for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes. Fluff with a fork and fold in cilantro and lime juice.
3. To assemble burritos, top each tortilla with ½ cup spinach, ½ cup cilantro-lime quinoa, ⅓ cup beans, one-fourth of the roasted asparagus and carrots, 2 Tbsp. feta and 2 Tbsp. salsa. Roll up the tortilla, tucking in the filling tightly as you fold in the sides. Wrap in foil to hold burrito together (optional), and cut in half.
This recipe was developed in paid partnership with Heinen’s Grocery Store. Check out the original post here.