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Roasted Vegetable Burritos

Prep time 15 mins
Cook time 31 mins
Yield 6 servings (serving size: 1 burrito, 1/4 cup salsa, and 1 tablespoon sour cream)

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

Nutrition 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

How to Make It

  1. Preheat oven to 475°.

  2. . 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.

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

  4. . Remove roasted vegetables from oven; stir in corn.

  5. . 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.

  6. 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.

Oxmoor House Healthy Eating Collection