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Bean and Roasted Vegetable Burritos

Prep time 25 mins
Cook time 45 mins
Other time 5 mins
Yield 7 servings (serving size: 1 burrito)
For a simple make-ahead lunch, prepare burritos the night before, and chill in the refrigerator. When ready to serve, bake as directed.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection