Bean And Roasted Vegetable Burritos Recipe

Name: Bean And Roasted Vegetable Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups diced zucchini (about 2 small); 1 3/4 cups diced yellow squash (about 2 small); 1 1/4 cups diced red onion (about 1 large); 1 1/4 cups diced red bell pepper (about 1 large); 2 tablespoons olive oil; 2 teaspoons dried oregano; 1 1/2 teaspoons ground cumin; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 1/4 teaspoon sugar; Cooking spray; 1/2 cup chopped fresh cilantro; 2 tablespoons fresh lime juice; 1 (16-ounce) can fat-free refried beans; 3 tablespoons bottled salsa; 1 to 2 chipotle chiles in adobo sauce, chopped; 1/4 teaspoon ground cumin; 7 (8-inch) 97%-fat-free flour tortillas; 1/2 cup low-fat sour cream

Servings: persons

2 cups diced zucchini (about 2 small)
1 3/4 cups diced yellow squash (about 2 small)
1 1/4 cups diced red onion (about 1 large)
1 1/4 cups diced red bell pepper (about 1 large)
2 tablespoons olive oil
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon sugar
Cooking spray
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 (16-ounce) can fat-free refried beans
3 tablespoons bottled salsa
1 to 2 chipotle chiles in adobo sauce, chopped
1/4 teaspoon ground cumin
7 (8-inch) 97%-fat-free flour tortillas
1/2 cup low-fat sour cream

1
Preheat oven to 500u00b0.
2
Combine zucchini and next 3 ingredients in a large zip-top plastic bag. Add oil and next 5 ingredients; shake well to coat.
3
Spoon vegetable mixture onto a 15 x 10-inch jelly roll pan coated with cooking spray.
4
Bake at 500u00b0 for 30 minutes or until browned, stirring occasionally. Let stand 5 minutes. Sprinkle with cilantro and lime juice.
5
Combine refried beans, salsa, chipotle chile, and cumin in a medium bowl. Spoon 1/4 cup bean mixture down center of each tortilla. Top each tortilla with 1/2 cup roasted vegetable mixture, and roll up; wrap in foil.
6
Reduce oven temperature to 350u00b0 and bake for 15 minutes or until thoroughly heated. Top each burrito evenly with sour cream.

892

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups diced zucchini (about 2 small), 1 3/4 cups diced yellow squash (about 2 small), 1 1/4 cups diced red onion (about 1 large), 1 1/4 cups diced red bell pepper (about 1 large), and more.

Yes, Bean And Roasted Vegetable Burritos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean And Roasted Vegetable Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions