Roasted Veggie Burrito Recipe

Name: Roasted Veggie Burrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole carrot; 1 whole bell pepper; 1 whole pasilla pepper; 2 whole zucchini; 1/2 whole onion; 1 tablespoon olive oil; 1 tablespoon pepper; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon chili powder; 4 whole flour Burrito Tortillas; 1 tablespoon olive oil; 1 can black beans; 1 teaspoon pepper; 1 tablespoon garlic powder; 1 teaspoon onion powder; 1 teaspoon chili powder; 4 tablespoons salsa Your Favorite; 4 tablespoons light sour cream; 1/2 cup shredded cheddar cheese Divided; 8 tablespoons guacamole optional; 8 tablespoons corn Charred, And Pepper Salsa, Optional

Servings: persons

1 whole carrot
1 whole bell pepper
1 whole pasilla pepper
2 whole zucchini
1/2 whole onion
1 tablespoon olive oil
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
4 whole flour Burrito Tortillas
1 tablespoon olive oil
1 can black beans
1 teaspoon pepper
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
4 tablespoons salsa Your Favorite
4 tablespoons light sour cream
1/2 cup shredded cheddar cheese Divided
8 tablespoons guacamole optional
8 tablespoons corn Charred, And Pepper Salsa, Optional

1
Preheat oven to 425 degrees. Slice veggies into 1/4 inch bite sizes pieces, and onion into small slices. Place on baking sheet, add olive oil, pepper, garlic powder, onion powder and chili powder. Toss together until evenly distributed.Bake until veggies begin to caramelize, about 25 minutes.
2
Heat olive oil in a large frying pan over medium high heat. Add beans and spices. Stir and cook until beans are heated through, about 5 minutes. Add veggies and mix together. Let everything heat together for about 2 minutes. Remove from heat.
3
Assemble Burrito: On a flour burrito tortilla, place about 1/2 cup veggie and black bean mixture per burrito. Add 1/4 of the cheese to each burrito. Add 1 TBSP sour cream, salsa on top on each burrito. Add 2 TBSP of guacamole and corn salsa to each burrito. Fold the edges in and roll along the long edge of the tortilla.If desired, place on foil and roll so that foil is wrapped around the burrito.

711

kcal

Calories

Fat

114

Carbs

Protein

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 22 ingredients. The key ingredients include: 1 whole carrot, 1 whole bell pepper, 1 whole pasilla pepper, 2 whole zucchini, and more.

Yes, Roasted Veggie Burrito falls under the Soups & Stews 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 Veggie Burrito

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