Roasted Vegetable Burritos

Yield:

6 servings (serving size: 1 burrito, 1/4 cup salsa, and 1 tablespoon sour cream)

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 31 Minutes

Nutritional Information

Calories 318
Fat 12.9 g
Satfat 4.8 g
Protein 13.3 g
Carbohydrate 39.6 g
Cholesterol 21 mg
Iron 1.9 mg
Sodium 937 mg
Caloriesfromfat 35 %
Fiber 2.6 g
Calcium 307 mg

Ingredients

2 poblano chiles, cut into 1/2-inch strips (about 1 cup)
1 red bell pepper, cut into 1/2-inch strips (about 1 1/2 cups)
1 medium zucchini, diced (about 1 1/2 cups)
1 medium red onion, coarsely chopped (about 1 cup)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 garlic cloves, minced
Cooking spray
2 large tomatoes, peeled, seeded, and chopped (about 1 1/2 cups)
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
1 cup fresh corn kernels
6 (8-inch) 97%-fat-free flour tortillas
1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese
6 tablespoons fat-free sour cream

Preparation

Preheat oven to 475°.

. Combine first 8 ingredients in a large bowl, tossing gently to coat vegetables. Spread vegetable mixture in a 15 x 10-inch jelly-roll pan coated with cooking spray. Bake at 475° for 30 minutes or until browned, stirring occasionally.

. While vegetables roast, combine tomato, cilantro, lime juice, and salt in a small bowl; toss well, and set salsa aside.

. Remove roasted vegetables from oven; stir in corn.

. Heat tortillas according to package directions. Sprinkle 1/4 cup cheese down the center of each tortilla; top each with 1/2 cup vegetable mixture, and roll up. Serve with salsa and sour cream.

Note: You may substitute frozen corn for fresh, if desired. Thaw and drain the corn before stirring it into the roasted vegetables. It is not necessary to cook the corn.

Note:

Oxmoor House Healthy Eating Collection

January 2006