Mini Roasted Vegetable Burritos Recipe

Name: Mini Roasted Vegetable Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-inch) soft flour tortillas; 1/2 small onion sliced thin; 1 small red bell pepper, seeded, cored and sliced; 1 small green bell pepper, seeded, cored and sliced; 1/4 cup pickled jalapeno chilies; 3/4 cup Spanish or white rice, cooked, kept warm; 1 cup shredded white Cheddar cheese; 1/4 cup sour cream; olive oil, for drizzling; Salt and pepper, for seasoning; 1 teaspoon cumin; hot sauce

Servings: persons

4 (6-inch) soft flour tortillas
1/2 small onion sliced thin
1 small red bell pepper, seeded, cored and sliced
1 small green bell pepper, seeded, cored and sliced
1/4 cup pickled jalapeno chilies
3/4 cup Spanish or white rice, cooked, kept warm
1 cup shredded white Cheddar cheese
1/4 cup sour cream
olive oil, for drizzling
Salt and pepper, for seasoning
1 teaspoon cumin
hot sauce

1
Preheat the oven to 400 degrees.
2
Place the sliced onions and peppers on a sheet pan and lightly toss with olive oil, cumin and salt and pepper.
3
Place in the oven a roast until soft and lightly caramelized (browned on the edges).
4
About 10 minutes.
5
Evenly distribute the rice, cheese, and jalapenos in the center of each tortilla.
6
Evenly distribute the roasted peppers and onions on top of the rice and cheese.
7
Top with sour cream and a dash of hot sauce.
8
Fold the top and bottom of each tortilla in towards the middle.
9
Then roll to form mini burritos.

648

kcal

Calories

Fat

107

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.
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 12 ingredients. The key ingredients include: 4 (6-inch) soft flour tortillas, 1/2 small onion sliced thin, 1 small red bell pepper, seeded, cored and sliced, 1 small green bell pepper, seeded, cored and sliced, and more.

Yes, Mini Roasted Vegetable Burritos falls under the General 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!

Mini Roasted Vegetable Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions