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.

Yield: 7 servings (serving size: 1 burrito)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 277
  • Fat: 6.0g
  • Saturated fat: 1.3g
  • Protein: 10.7g
  • Carbohydrate: 46.1g
  • Cholesterol: 4mg
  • Iron: 3.9mg
  • Sodium: 640mg
  • Calories from fat: 19%
  • Fiber: 7.6g
  • Calcium: 123mg


  • 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


  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.
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