Roasted Vegetable Burritos

Name: Roasted Vegetable Burritos
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

17 ingredients

6 steps

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.