Roasted Vegetable Burritos

Yield: 6 servings (serving size: 1 burrito, 1/4 cup salsa, and 1 tablespoon sour cream)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 318
  • Fat: 12.9g
  • Saturated fat: 4.8g
  • Protein: 13.3g
  • Carbohydrate: 39.6g
  • Cholesterol: 21mg
  • Iron: 1.9mg
  • Sodium: 937mg
  • Calories from fat: 35%
  • Fiber: 2.6g
  • Calcium: 307mg


  • 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


  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.
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