- Rating:
- Servings:
- 4 cups or 4 Burritos
- Difficulty:
- Easy
- Total Time:
- Recipe By:
- Chef Danielle McNish
Ingredients
- 1 Celery Root, small dice
- 3 tbsp. Olive Oil
- Salt and Pepper, to taste
- Salsa
- 3 Roma Tomatoes, de-seeded, small dice
- 1 ½ tbsp. Red Onion, minced
- 1 Tbsp. Cilantro, minced
- ½ lime, juiced
- ½ jalapeño, minced
- Salt and Pepper, to taste
- 1 package Melissa’s Steamed Six Bean Medley
- 4 flour tortillas
Directions
Preheat oven to 450 degrees F. Place celery root in bowl, add the olive oil and seasonings and mix. Place celery root in single layer on sheet tray and bake for 25 minutes or until cooked through and golden brown. Remember to stir the celery root at least twice, to ensure it doesn’t stick and roasts evenly. While celery root is roasting, you can prep the ingredients for the salsa. When prepped, place everything in a bowl, season and stir well. Heat the six bean medley according to package directions. When finished heating, add beans to salsa mix and set aside. When celery root has finished roasting and cooled a little, add to bean mixture. Stir and season if necessary. Heat each tortilla one at a time. Add approximately a cup of bean mixture to the tortilla and fold to form burrito.
