Roasted Vegetable Burritos Recipe

Name: Roasted Vegetable Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 poblano chiles, cut into 1/2-inch strips (about 1 cup); 1 red bell pepper, cut into 1/2-inch strips (about 1 1/2 cups); 1 medium zucchini, diced (about 1 1/2 cups); 1 medium red onion, coarsely chopped (about 1 cup); 2 tablespoons extra virgin olive oil; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 2 garlic cloves, minced; Cooking spray; 2 large tomatoes, peeled, seeded, and chopped (about 1 1/2 cups); 1/2 cup chopped fresh cilantro; 1 tablespoon fresh lime juice; 1/2 teaspoon salt; 1 cup fresh corn kernels; 6 (8-inch) 97%-fat-free flour tortillas; 1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese; 6 tablespoons fat-free sour cream

Servings: persons

2 poblano chiles, cut into 1/2-inch strips (about 1 cup)
1 red bell pepper, cut into 1/2-inch strips (about 1 1/2 cups)
1 medium zucchini, diced (about 1 1/2 cups)
1 medium red onion, coarsely chopped (about 1 cup)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 garlic cloves, minced
Cooking spray
2 large tomatoes, peeled, seeded, and chopped (about 1 1/2 cups)
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
1 cup fresh corn kernels
6 (8-inch) 97%-fat-free flour tortillas
1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese
6 tablespoons fat-free sour cream

1
Preheat oven to 475u00b0.
2
. Combine first 8 ingredients in a large bowl, tossing gently to coat vegetables. Spread vegetable mixture in a 15 x 10-inch jelly-roll pan coated with cooking spray. Bake at 475u00b0 for 30 minutes or until browned, stirring occasionally.
3
. While vegetables roast, combine tomato, cilantro, lime juice, and salt in a small bowl; toss well, and set salsa aside.
4
. Remove roasted vegetables from oven; stir in corn.
5
. Heat tortillas according to package directions. Sprinkle 1/4 cup cheese down the center of each tortilla; top each with 1/2 cup vegetable mixture, and roll up. Serve with salsa and sour cream.
6
Note: You may substitute frozen corn for fresh, if desired. Thaw and drain the corn before stirring it into the roasted vegetables. It is not necessary to cook the corn.

No nutrition data on file — estimate from the ingredient list.

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 17 ingredients. The key ingredients include: 2 poblano chiles, cut into 1/2-inch strips (about 1 cup), 1 red bell pepper, cut into 1/2-inch strips (about 1 1/2 cups), 1 medium zucchini, diced (about 1 1/2 cups), 1 medium red onion, coarsely chopped (about 1 cup), and more.

Yes, 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.

Roasted Vegetable Burritos

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