Black Bean and Roasted Vegetable Burritos Recipe

Name: Black Bean and Roasted Vegetable Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil spray; 4 medium red, green and yellow bell peppers, cut into 3-by-1/4-inch matchsticks; 1 large onion, sliced crosswise 1/4 inch thick; 1 medium zucchini, cut into 3-by-1/4-inch matchsticks; 1 tablespoon fresh lemon juice; 2 teaspoons extra-virgin olive oil; 1 teaspoon oregano; Salt and freshly ground pepper; 3 cups cooked black beans, drained and rinsed if canned; 2 scallions, finely chopped; 2 canned chipotles chilesstemmed, seeded and minced; 3 garlic cloves, minced; 2 tablespoons finely chopped fresh cilantro; 1 to 2 tablespoons fresh lime juice; Eight 10-inch flour tortillas; 1 cup grated low-fat Cheddar cheese (about 3 ounces); 3 tomatoes, seeded and minced

Servings: persons

Vegetable oil spray
4 medium red, green and yellow bell peppers, cut into 3-by-1/4-inch matchsticks
1 large onion, sliced crosswise 1/4 inch thick
1 medium zucchini, cut into 3-by-1/4-inch matchsticks
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
1 teaspoon oregano
Salt and freshly ground pepper
3 cups cooked black beans, drained and rinsed if canned
2 scallions, finely chopped
2 canned chipotles chilesstemmed, seeded and minced
3 garlic cloves, minced
2 tablespoons finely chopped fresh cilantro
1 to 2 tablespoons fresh lime juice
Eight 10-inch flour tortillas
1 cup grated low-fat Cheddar cheese (about 3 ounces)
3 tomatoes, seeded and minced

1
Preheat the oven to 475.
2
Lightly coat a shallow roasting pan or rimmed baking sheet with vegetable oil spray.
3
In a large bowl, combine the bell peppers, onion, zucchini, lemon juice, oil, oregano and a pinch each of salt and pepper.
4
Transfer the vegetables to the pan and roast for 20 to 25 minutes, stirring, until crisp-tender.
5
In a nonreactive saucepan, coarsely mash half of the beans with the scallions, chipotles, garlic and cilantro.
6
Add the remaining beans and season with the lime juice, salt and pepper.
7
Cook over moderate heat, stirring, until warmed through, about 6 minutes.
8
Heat a large cast-iron skillet or griddle over moderate heat.
9
Heat the tortillas, 1 at a time, until just softened, about 15 seconds per side.
10
Transfer to plates and pile the beans and vegetables on top.
11
Sprinkle with the cheese and roll up the tortillas.
12
Top with the tomatoes and serve.

483

kcal

Calories

Fat

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 17 ingredients. The key ingredients include: Vegetable oil spray, 4 medium red, green and yellow bell peppers, cut into 3-by-1/4-inch matchsticks, 1 large onion, sliced crosswise 1/4 inch thick, 1 medium zucchini, cut into 3-by-1/4-inch matchsticks, and more.

Yes, Black 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!

Black Bean and Roasted Vegetable Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions