Roasted Vegetable Burrito Recipe

Name: Roasted Vegetable Burrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cauliflower florets; 1 small onion, quartered; 1 red pepper, thickly sliced; 1/2 medium zucchini, sliced on the diagonal; 2 carrots, sliced on the diagonal; 1 teaspoon extra-virgin olive oil; 1/4 teaspoon sea salt; One 10-inch flour tortilla; 1 tablespoon sour cream; Cilantro, for garnish

Servings: persons

1 cup cauliflower florets
1 small onion, quartered
1 red pepper, thickly sliced
1/2 medium zucchini, sliced on the diagonal
2 carrots, sliced on the diagonal
1 teaspoon extra-virgin olive oil
1/4 teaspoon sea salt
One 10-inch flour tortilla
1 tablespoon sour cream
Cilantro, for garnish

1
Preheat the oven to 425.
2
Line a baking sheet with parchment paper.
3
Add the cauliflower, onion, red pepper, zucchini and carrots to the baking sheet, drizzle with the oil and sprinkle with sea salt.
4
Bake in the oven for 15 to 20 minutes, or until the vegetables are soft and start to brown.
5
In a medium nonstick frying pan over medium high heat, warm the tortilla for 30 seconds.
6
Place the roasted veggies in the center of the warm tortilla and top with sour cream and cilantro.
7
Roll into a burrito.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 cup cauliflower florets, 1 small onion, quartered, 1 red pepper, thickly sliced, 1/2 medium zucchini, sliced on the diagonal, and more.

Yes, Roasted Vegetable Burrito 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.

Roasted Vegetable Burrito

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