Roasted Vegetable Burritos

From planetorganics.com

what you need:
3 tblspns vegetable oil
1 small russet potato, cut into 1/2 dice
1 small sweet potato, cut into 1/2 inch dice
2 small carrots, chopped cut into 1/2 dice (shredded carrots work too!)
1 Japanese eggplant cut into 1/2 dice (we don't have that out here so I left it out)
1 red bell pepper, cut into 1/2 dice
1 small zucchini, cut into 1/2 dice (I forgot to buy this but had yellow squash on hand. That works great too)
2 cloves garlic, chopped
1 tblspn chili powder
1 tspns ground cumin
1 tspn dried oregano
1 tspn sugar
1½ tspn salt
1/2 tspn black pepper
Juice of 2 limes
8 (9 inch) flour tortillas
Garnishes: sour cream, salsa, guacamole

how you make it:
Preheat the oven to 400º. Pour the oil onto a rimmed metal baking pan. Add potatoes, carrots, eggplant, bell pepper, zucchini, and garlic. Sprinkle with the chili powder, cumin, oregano, sugar, salt, and pepper. Toss to coat the vegetables with the oil and herbs and spices. Bake for 40 minutes or until the vegetables are done. Squeeze the lime juice over the warm vegetables. Warm the tortillas between wet paper towels in the microwave. Spoon the vegetables onto the tortillas, garnish as desired and fold around the filling.