Roasted Vegetable Fajita Burritos

INGREDIENTS

Vegetables:
•    1 red bell pepper
•    1 green bell pepper
•    1 yellow or orange bell pepper
•    2 large potatoes
•    1 large sweet potato
•    2 medium sweet onions
•    2 carrots
•    2-3 large beets (optional)
•    about 4 tablespoons canola, vegetable, or olive oil
•    chili powder
•    cumin
•    salt
•    black pepper

Filling:
•    1 cup rice
•    1/2 to 1 whole jalapeno, to taste

Toppings:
•    sour cream
•    mixed salad greens
•    two minced tomatoes
•    grated jack and cheddar cheeses
•    hot sauce
•    guacamole

Wraps:
•    8 -9” Salsa Homestyle tortillas

PREPARATION
A wood fire is best, to give a smoky flavor. For cooking on wood fire, start your fire and get a good coal bed going. Second best choice, preheat your oven to 350.

 Wash all veggies. Cut all vegetables into long, thin strips. Spread them in a cast iron skillet for fire or cookie sheet if in oven. Toss with 4 tablespoons of oil in pan to lightly coat. Season lightly with salt, pepper, cumin, and chili powder.

When your coals or oven are hot, place pan in or on start roasting the vegetables, stirring every 5-8 minutes. Roast for 30 minutes or when the potatoes are soft in the center.

Mix finely-chopped jalapeno to the rice, and warm in small pot. Warm the tortillas over the fire or in oven for approximately 2 minutes to a side , or to taste – but be careful not to crisp them.

Once all of the ingredients are prepared and roasted, assemble your fajitas. Put a thin layer of guacamole in layer on tortilla with cheese sprinkled lightly over it. Add the roasted vegetables. Top with salad greens, tomatoes, sour cream, hot sauce. Fold in sides, then roll firmly from one side.

SERVES 8