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2medium sweet potatoes, peeled and chopped into ½” cubes
2large green bell peppers, diced
2medium onions, diced
2garlic cloves, minced
1jalapeno, seeded and diced
1tbsp chili powder
2tsp olive oil
114 oz can kidney beans, drained and rinsed
1cup chopped fresh cilantro
12whole grain burrito-size tortillas
2cups shredded cheddar cheese
Remove roasted veggies from the oven and spoon into a large bowl. Add beans, salsa, and cilantro and stir to combine.
To assemble burritos, spoon ½ cup of filling onto a tortilla. Sprinkle with cheese and roll to close.
Wrap burritos in freezer paper and use masking tape to close. Place wrapped burritos in a labeled, Ziploc® brand Gallon Freezer bag and freeze.