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