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Bean And Roasted Vegetable Burritos

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  Diced zucchini 2 Cup (32 tbs) (About 2 Small)
  Diced yellow squash 1 3⁄4 Cup (28 tbs) (About 2 Small)
  Diced red onion 1 1⁄4 Cup (20 tbs) (1 Large)
  Diced red bell pepper 1 1⁄4 Cup (20 tbs) (1 Large)
  Olive oil 2 Tablespoon
  Dried oregano 2 Teaspoon
  Ground cumin 1 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon
  Cooking spray 1 Tablespoon
  Chopped fresh cilantro 1⁄2 Cup (8 tbs)
  Fresh lime juice 2 Tablespoon
  Canned fat free refried beans 16 Ounce (1 Can)
  Bottled salsa 3 Tablespoon
  Chipotle chiles in adobo sauce 2 , chopped
  Ground cumin 1⁄4 Teaspoon
  Fat free tortillas 7 (8 Inch, 97 % Fat Free)
  Low-fat sour cream 1⁄2 Cup (8 tbs)

1. Preheat oven to 500°.
2. Combine zucchini and next 3 ingredients in a large zip-top plastic bag. Add oil and next 5 ingredients; shake well to coat.
3. Spoon vegetable mixture onto a 15 x 10-inch jelly roll pan coated with cooking spray.
4. Bake at 500° for 30 minutes or until browned, stirring occasionally. Let stand 5 minutes. Sprinkle with cilantro and lime juice.
5. Combine refried beans, salsa, chipotle chile, and cumin in a medium bowl. Spoon 1/4 cup bean mixture down center of each tortilla. Top each tortilla with 1/2 cup roasted vegetable mixture, and roll up; wrap in foil.
6. Reduce oven temperature to 350° and bake for 15 minutes or until thoroughly heated. Top each burrito evenly with sour cream.

Recipe Summary

Difficulty Level: 
Main Dish

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Bean And Roasted Vegetable Burritos Recipe