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

How to Make It

Step 1

Preheat oven to 475°.

Step 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.

Step 3

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

Step 4

. Remove roasted vegetables from oven; stir in corn.

Step 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.

Step 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

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