Ingredients

• 1 1/2 10-to-12-ounce packages broccoli florets
• 1 cup grape tomatoes
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons chili powder
• Kosher salt and freshly ground pepper
• Nonstick cooking spray
• 8 ounces lean ground beef
• 1 10-ounce can enchilada sauce (about 1 1/4 cups)
• 1 15-ounce can no-salt-added black beans, drained and rinsed
• 2 tablespoons chopped fresh cilantro
• 3/4 cup shredded reduced-fat Mexican cheese blend (3 ounces)
• 4 large (burrito-size) flour tortillas

Instructions

1. Preheat the oven to 425 degrees F. Toss the broccoli and tomatoes with the vegetable oil, 1/2 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until tender, about 25 minutes.
2. Meanwhile, coat a nonstick skillet with cooking spray and heat over medium-high heat. Add the beef and the remaining 1 teaspoon chili powder; season with salt and pepper. Cook, breaking up the meat, until browned, about 4 minutes. Stir in 1/2 cup enchilada sauce, the beans and 2 tablespoons water. Simmer until the beans are soft, 3 to 5 minutes. Remove from the heat and add the cilantro.
3. Coat a small baking dish with cooking spray. Divide 1/4 cup cheese and the beef mixture among the tortillas; fold in the sides and roll up. Transfer to the baking dish, seam-side down. Drizzle with the remaining 3/4 cup enchilada sauce and cover with foil. Bake until warmed through, 12 minutes. Uncover, sprinkle with the remaining 1/2 cup cheese and bake until melted, 2 to 3 more minutes. Serve with the vegetables.
4. Photograph by Christopher Testani