Roasted Vegetable Burritos |
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Prep Time: 15 Minutes Cook Time: 31 Minutes |
Ready In: 46 Minutes Servings: 6 |
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Ingredients:
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 |
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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