Roasted Vegetable Burritos Recipe

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Roasted Vegetable Burritos
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Ingredients:

Directions:

  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 123.39 Kcal (517 kJ)
Calories from fat 56.64 Kcal
% Daily Value*
Total Fat 6.29g 10%
Cholesterol 4.69mg 2%
Sodium 432.4mg 18%
Potassium 273.26mg 6%
Total Carbs 14.08g 5%
Sugars 3.94g 16%
Dietary Fiber 2.03g 8%
Protein 3.04g 6%
Vitamin C 30mg 50%
Vitamin A 0.6mg 19%
Iron 8.6mg 48%
Calcium 57.1mg 6%
Amount Per 100 g
Calories 81.31 Kcal (340 kJ)
Calories from fat 37.32 Kcal
% Daily Value*
Total Fat 4.15g 10%
Cholesterol 3.09mg 2%
Sodium 284.92mg 18%
Potassium 180.06mg 6%
Total Carbs 9.28g 5%
Sugars 2.6g 16%
Dietary Fiber 1.34g 8%
Protein 2g 6%
Vitamin C 19.8mg 50%
Vitamin A 0.4mg 19%
Iron 5.6mg 48%
Calcium 37.6mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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