Roasted Green Tomato Salsa Burrito Wraps
Freshly roasted green tomato salsa with onion, cilantro, garlic and jalapeno. Perfectly complements seasoned rice, black beans, and peppers wrapped in a tortilla. An easy dinner or meal prep for lunch all week!
Ingredients
Roasted Green Tomato Salsa (YIELDS: 6-7 cups)
- 8 green tomatoes, sliced in halves
- 1/2-1 purple onion (depending on size), peeled
- 2 jalapeno peppers, seeds removed and sliced in half lengthwise
- 6 cloves garlic, peeled and wrapped in foil
- 1 large bunch fresh cilantro, rough ends of stems removed
- 8 fresh limes, juiced (or substitute bottled lime juice to taste. Start with approximately 1/4 cup and adjust as needed).
- salt to taste
Burritos
- 1 15 oz. can black beans, drained and rinsed
- 2 cups cooked rice or quinoa*
- 2 bell peppers (or 8 baby bell peppers), diced
- 1/3 cup red onion, diced
- 1/2-1 jalapeno pepper, seeds removed and diced (use 1/2-1 pepper depending on your spice preference)
- 2 tsp Taco seasoning**
- salt and cayenne pepper to taste
- 1 lime juiced
- 1 cup fresh cilantro, chopped
- 6 burrito sized tortillas of choice
Instructions
Roasted Green Tomato Salsa
- Preheat oven to 400 degrees F.
- Place prepared tomatoes, onion, jalopeno, and garlic packet on a lined baking tray. Roast for 30-40 minutes until starting to brown.
- Add cilantro, lime juice, and 1 tsp of salt to a blender. When vegetables are finished roasting add to blender and process until smooth. Taste and add more lime juice and salt if desired.
Burrito Filling
- While the vegetables are roasting, prepare the burrito filling.
- In a large pan, combine the bell peppers, black beans, jalopeno, onion, and seasoning. Cook for 5 minutes until the peppers are tender.
- Transfer to a large bowl. Stir in cooked rice or quinoa. Add salt to taste, lime juice, and fresh cilantro. Set aside.
Assembly
- Fill each burrito with 1/2-2/3 cup of burrito filling. Spoon desired amount of salsa on top. You could also add plant based cheese if desired. Fold and wrap burrito.
- For advanced meal preparation I like to wrap the burritos in foil and store in the freezer.
- Burritos can be reheated in microwave or browned in a pan on the stove.
- Serve with a side of salsa, guacamole, and chips. These make great lunches to take to work or school!
Notes
*This recipe for salsa yields 6-7 cups. Use leftovers to serve with burritos and chips!
*This is a great recipe to use leftover grains. To save time, use microwavable rice or quinoa packets.
**I use Chimayo Spice Bend form Charleston Spice Company but feel free to substitute your favorite taco seasoning or try this combination: 1/2 tsp cumin, 1/2 tsp minced garlic, 1/2 tsp oregano, 1/2 tsp chili powder, pinch of cayenne pepper to taste.