BBQ Veggie Burritos with Halloumi

Preheat the oven to 425°F (220°C).

Peel and chop the sweet potatoes into small cubes. Try to keep them uniform in size for even roasting.

Place the chopped sweet potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast in the oven for 25 minutes or until tender and lightly browned.

While the sweet potatoes roast, chop the bell pepper into small pieces and add them to a mixing bowl.

Drain and rinse the chickpeas, then add them to the bowl with the bell pepper.

Heat a large skillet over medium heat and add a drizzle of olive oil.

Add the chickpea and bell pepper mixture to the skillet along with about ½ bag of frozen corn. Sauté until the vegetables are cooked through and lightly browned, about 8–10 minutes.

While the mixture cooks, slice the halloumi into small pieces.

Once the sautéed vegetables are done, remove them from the skillet and set aside.

In the same skillet, add the chopped halloumi and cook over medium heat until browned and melty on the edges, about 4–5 minutes.

Warm the tortillas in the microwave for about 30 seconds to make them more flexible for wrapping.

Set up an assembly station: Lay a warm tortilla flat and spread a spoonful of barbecue sauce in the center.

Add a few pieces of cooked halloumi, followed by a scoop of the chickpea-bell pepper-corn mix, a handful of roasted sweet potatoes, and a bit of shredded lettuce.

Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito.

Heat a clean skillet with a small amount of olive oil over medium heat.

Place the burrito seam-side down in the skillet and fry for about 2 minutes per side, or until golden brown and crispy.

Repeat with the remaining burritos.

Serve hot with extra barbecue sauce on the side for dipping.