Bean and Roasted Vegetable Burritos

For a simple make-ahead lunch, prepare burritos the night before, and chill in the refrigerator. When ready to serve, bake as directed.


7 servings (serving size: 1 burrito)

Recipe from

Oxmoor House

Recipe Time

Prep: 25 Minutes
Cook: 45 Minutes
Other: 5 Minutes

Nutritional Information

Calories 277
Fat 6.0 g
Satfat 1.3 g
Protein 10.7 g
Carbohydrate 46.1 g
Cholesterol 4 mg
Iron 3.9 mg
Sodium 640 mg
Caloriesfromfat 19 %
Fiber 7.6 g
Calcium 123 mg


2 cups diced zucchini (about 2 small)
1 3/4 cups diced yellow squash (about 2 small)
1 1/4 cups diced red onion (about 1 large)
1 1/4 cups diced red bell pepper (about 1 large)
2 tablespoons olive oil
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon sugar
Cooking spray
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 (16-ounce) can fat-free refried beans
3 tablespoons bottled salsa
1 to 2 chipotle chiles in adobo sauce, chopped
1/4 teaspoon ground cumin
7 (8-inch) 97%-fat-free flour tortillas
1/2 cup low-fat sour cream


Preheat oven to 500°.

Combine zucchini and next 3 ingredients in a large zip-top plastic bag. Add oil and next 5 ingredients; shake well to coat.

Spoon vegetable mixture onto a 15 x 10-inch jelly roll pan coated with cooking spray.

Bake at 500° for 30 minutes or until browned, stirring occasionally. Let stand 5 minutes. Sprinkle with cilantro and lime juice.

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.

Reduce oven temperature to 350° and bake for 15 minutes or until thoroughly heated. Top each burrito evenly with sour cream.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
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