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This is another “make it how you like it” recipe. We jazzed up cooked, unseasoned beans with spices and some of our roasted onions and garlic; did a quick sauté of fresh greens; then assembled the burritos with other vegetables we had on hand.
Rutabagas are the stars of this glorious root vegetable dish, mostly because we had so many in our CSA boxes that we had a few more to use up. But any combination of root veggies works wonderfully, just make sure you get everything sliced the same thickness for even cooking. A mandolin is your best friend for this kind of...