Roasted Vegetable Burritos

Name: Roasted Vegetable Burritos
Prep time: 46 min
Cook time: 46 min
Total time: 46 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps extra virgin olive oil; 6 8-inchs (8-inch) 97%-fat-free flour tortillas; 118 milliliters chopped fresh cilantro; 237 milliliters fresh corn kernels; 2 garlic cloves, minced; 1 teaspoons ground cumin; 1 Tbsp fresh lime juice; 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); 237 milliliters medium red onion, coarsely chopped (about; 1 teaspoons salt; 170 grams 1/2 cups shredded reduced-fat sharp Cheddar cheese; 6 Tbsps fat-free sour cream; 355 milliliters large tomatoes, peeled, seeded, and chopped (about; 355 milliliters medium zucchini, diced (about

You can never have too many Mexican recipes, so give Roasted Vegetable Burritos a try. Watching your figure? This gluten free and vegetarian recipe has 234 calories, 10g of protein, and 17g of fat per serving. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 46 minutes. Head to the store and pick up salt, tomatoes, cilantro, and a few other things to make it today.

Instructions

Preheat oven to 47

Equipment you will use

Oven

Combine first 8 ingredients in a large bowl, tossing gently to coat vegetables.

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Vegetable

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Bowl

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

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Cooking Spray

Vegetable

Spread

Jelly

Roll

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Frying Pan

Bake at 475 for 30 minutes or until browned, stirring occasionally.

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Oven

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

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Lime Juice

Vegetable

Cilantro

Tomato

Salsa

Salt

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Bowl

Remove roasted vegetables from oven; stir in corn.

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Vegetable

Corn

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Oven

Heat tortillas according to package directions.

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Tortilla

Sprinkle 1/4 cup cheese down the center of each tortilla; top each with 1/2 cup vegetable mixture, and roll up.

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Vegetable

Tortilla

Cheese

Roll

Serve with salsa and sour cream.

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Sour Cream

Salsa

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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Corn

Vegetable

Equipment

Oven

Bowl

Frying Pan

Ingredients

Servings:

2Tbsps

extra virgin olive oil 68-inchs

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

chopped fresh cilantro 237milliliters

fresh corn kernels 2

garlic cloves, minced 1teaspoons

ground cumin 1Tbsp

fresh lime juice 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)237milliliters

medium red onion, coarsely chopped (about 1teaspoons

salt 170grams

1/2 cups shredded reduced-fat sharp Cheddar cheese 6Tbsps

fat-free sour cream 355milliliters

large tomatoes, peeled, seeded, and chopped (about 355milliliters

medium zucchini, diced (about

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. 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. One wine you could try is Alexana Revana Vineyard Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 42 dollars.