Ingredients for - Vegetarian Sheet Pan Burritos
How to cook deliciously - Vegetarian Sheet Pan Burritos
1. Stage
Preheat the oven to 400°F.
2. Stage
Cook the rice: In a small pot, bring the water to a boil, then add the rice and 1/4 teaspoon of the salt. Bring to a boil again, then cover and reduce the heat to low. Cook until the water is absorbed and the rice is tender, about 15 minutes or according to package directions. Remove from the heat, stir in the cilantro, and keep warm while the remaining ingredients cook.
3. Stage
Chop the sweet potatoes and toss the vegetables: Meanwhile, cut the sweet potato into 1/2-inch cubes and place in a large bowl (if desired, you can peel the sweet potato first). Add the red onion, jalapeños, chickpeas, walnuts, olive oil, cumin, chipotle, and the remaining 1/2 teaspoon salt. Toss to coat and mix well.
4. Stage
Roast the vegetables and wilt the spinach: Spread the sweet potato mixture evenly between 2 sheet pans and roast for 15 minutes. Toss the vegetables on each pan, moving the food from the outer edges of the pan to the middle. Rotate the pans and roast until the sweet potatoes can be easily pierced with a paring knife, about 15 minutes more. Coarsely chop the spinach. Once the sweet potato mixture is done roasting, sprinkle the spinach over 1 of the hot pans. Scrape the contents of the second pan on top and stir, allowing the heat to wilt the spinach.
5. Stage
Warm the tortillas: Meanwhile, lower the oven temperature to 200°F. Wrap the tortillas in foil and bake until warm and flexible, 10 to 20 minutes.
6. Stage
Assemble the burritos: On each tortilla, place about 1/4 cup of cilantro rice, 3/4 cup of the sweet potato mixture, and 1/3 of a sliced avocado. Squeeze lime over the avocado. Fold in the sides and roll up, burrito-style. Repeat with the remaining ingredients. Serve warm with hot sauce. To store for later, leave off the avocado. Let cool, wrap tightly in waxed paper or plastic wrap, and refrigerate for up to 3 days.