Bean and Potato Burritos

This was inspired by my husband's random cravings of Taco Bell's meat and potato burritos (minus the meat, sub beans). It is also was inspired by his own delicious burritos (minus lots of frying oil, sub hearty veggies).

When Ethan was the burrito-maker in our house, he would use a can of refried beans which he would heat until hot and creamy. He would then add salsa and sometimes olives and spinach when stocked in our pantry. Then he would cover a stainless steel skillet with sesame oil and bring to a high heat and fry the burritos. I thought, "How can I make a healthier and delicious version of these two different burritos?" So...

INGREDIENTS:
2 all-purpose potatoes, scrubbed and diced into bite-size pieces
2 carrots, peeled and sliced or diced into bite-size pieces (optional)
1 small onion, roughly chopped (optional)
3 garlic cloves, peeled and crushed (optional)
One 15 oz can of refried beans (I prefer black beans)
1 package of whole wheat tortillas
salsa, lettuce, olives, avocado (optional toppings)

Preheat oven to 400 degrees. In a 9"x13" baking dish, spread potatoes, carrots, onion and garlic in a single layer. Coat with a thin layer of olive oil and salt and pepper. (You can just use potatoes, and it will still be delicious.) Roast for 30-40 minutes, turning once in between. Meanwhile, chop and prepare toppings and start heating beans. Begin warming tortillas on a very lightly oiled nonstick skillet just before the potatoes are done. Once all is roasted and/or warmed, begin assembling burritos. Per tortilla, spread a heaping spoonful of each of the following: beans, salsa and roasted veggies. Tuck in ends and roll the burrito. Place burritos seam down on the skillet to slightly brown (about 3 minutes per side). Flip once. I can usually fit three burritos in my skillet at a time.

I often do the quesadilla version shared at the end of the double-decker tempeh taco recipe for my three-year-old for the recipe.

I also have started roasting veggies for my 11 month-old minus the spices. He loves them.

Makes four burritos and one quesadilla, as well as leftovers for a snack or lunch.