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Roasted Spring Vegetable Burritos

Roasted Spring Vegetable Burritos
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The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.

Spring has arrived and with it comes a craving for so many fresh vegetables. I often write Tex-Mex inspired meals into our weeknight meal plan (they always go over well with the kids), so here’s a fun way to switch things up a bit to celebrate the season. These Roasted Spring Vegetable Burritos showcase beautiful spring carrots and asparagus and make for a delicious meatless lunch or dinner.

Roasted Spring Vegetable Burritos Ingredients

While I love the flavor of roasted carrots and asparagus, feel free to use any assortment of vegetables in your fridge and swap in pantry staples you have on hand, like rice for the quinoa or black beans for white beans. And if you don’t have tortillas, transform these into burrito bowls by layering the quinoa (or rice) on the bottom of a bowl followed by the spinach, roasted vegetables, beans, salsa and cheese.


Roasted Spring Vegetable Burritos

Roasted Spring Vegetable Burritos


  • 1 bunch carrots
  • 1 bunch asparagus
  • 1 Tbsp. olive oil
  • 1 tsp. ground cumin
  • ½ tsp. smoked paprika
  • Salt, to taste
  • 1 cup uncooked quinoa
  • ½ cup finely chopped fresh cilantro
  • 1 Tbsp. lime juice
  • 4 large burrito-size tortillas
  • 2 cups fresh baby spinach
  • 1 can white beans, drained and rinsed
  • ½ cup crumbled feta cheese
  • ½ cup salsa verde


  1. Preheat oven to 425°F. Trim asparagus. Cut off carrot tops and cut lengthwise in quarters. Toss asparagus and carrot sticks with olive oil, cumin and smoked paprika. Salt to taste. Spread in a single layer on a baking sheet and roast for 15 minutes, or until carrots are fork-tender.
  2. Bring 1 ½ cups water to boil. Stir in a pinch of salt and the quinoa. Return to a boil, stir, then cover and cook over low heat for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes. Fluff with a fork and fold in cilantro and lime juice.
  3. To assemble the burritos, top each tortilla with ½ cup spinach, ½ cup cilantro-lime quinoa, ⅓ cup beans, 1/4 of the roasted asparagus and carrots, 2 Tbsp. feta and 2 Tbsp. salsa. Roll up the tortilla, tucking in the filling tightly as you fold in the sides. Wrap in foil to hold burrito together (optional), and cut in half.
Carolyn Hodges

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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