Bean and Roasted Vegetable Burritos

Name: Bean and Roasted Vegetable Burritos
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 7
Cuisine: Mexican
Ingredients: 1 teaspoons black pepper; 1 to 2 chipotle chiles in adobo sauce, chopped; 7 8-inchs (8-inch) 97%-fat-free flour tortillas; 118 milliliters chopped fresh cilantro; 0 teaspoons ground cumin; 2 teaspoons ground cumin; 2 Tbsps fresh lime juice; 118 milliliters low-fat sour cream; 2 Tbsps olive oil; 2 teaspoons dried oregano; 296 milliliters diced red bell pepper (about 1 large); 296 milliliters diced red onion (about 1 large); 454 grams fat-free refried beans; 3 Tbsps bottled salsa; 0 teaspoons salt; 0 teaspoons sugar; 414 milliliters diced yellow squash (about 2 small); 473 milliliters diced zucchini (about 2 small)

The recipe Bean and Roasted Vegetable Burritos is ready in about 1 hour and 10 minutes and is definitely an excellent gluten free and vegetarian option for lovers of Mexican food. One serving contains 140 calories, 6g of protein, and 6g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 7. If you have olive oil, to 2 chipotle chiles in adobo sauce, cream, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 50

Equipment you will use

Oven

Combine zucchini and next 3 ingredients in a large zip-top plastic bag.

Ingredients you will need

Zucchini

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Ziploc Bags

Add oil and next 5 ingredients; shake well to coat.

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Shake

Cooking Oil

Spoon vegetable mixture onto a 15 x 10-inch jelly roll pan coated with cooking spray.

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Cooking Spray

Vegetable

Jelly

Roll

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Frying Pan

Bake at 500 for 30 minutes or until browned, stirring occasionally.

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Oven

Let stand 5 minutes.

Sprinkle with cilantro and lime juice.

Ingredients you will need

Lime Juice

Cilantro

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.

Ingredients you will need

Chipotle Chiles

Refried Beans

Vegetable

Wrap

Cumin

Salsa

Roll

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Bowl

Aluminum Foil

Reduce oven temperature to 350 and bake for 15 minutes or until thoroughly heated. Top each burrito evenly with sour cream.

Ingredients you will need

Sour Cream

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Oven

Equipment

Ingredients

Servings:

1teaspoons

black pepper 1

to 2 chipotle chiles in adobo sauce, chopped 78-inchs

(8-inch) 97%-fat-free flour tortillas 118milliliters

chopped fresh cilantro 0teaspoons

ground cumin 2teaspoons

ground cumin 2Tbsps

fresh lime juice 118milliliters

low-fat sour cream 2Tbsps

olive oil 2teaspoons

dried oregano 296milliliters

diced red bell pepper (about 1 large)296milliliters

diced red onion (about 1 large)454grams

fat-free refried beans 3Tbsps

bottled salsa 0teaspoons

salt 0teaspoons

sugar 414milliliters

diced yellow squash (about 2 small)473milliliters

diced zucchini (about 2 small)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.