Directions:
- Preheat oven to 500°.
- Combine zucchini and next 3 ingredients in a large zip-top plastic bag. Add oil and next 5 ingredients; shake well to coat.
- Spoon vegetable mixture onto a 15 x 10-inch jelly roll pan coated with cooking spray.
- Bake at 500° for 30 minutes or until browned, stirring occasionally. Let stand 5 minutes. Sprinkle with cilantro and lime juice.
- 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.
- Reduce oven temperature to 350° and bake for 15 minutes or until thoroughly heated. Top each burrito evenly with sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.27 Kcal (516 kJ) | ||
| Calories from fat | 59.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 10% | |
|---|---|---|---|
| Cholesterol | 6.46mg | 2% | |
| Sodium | 230.69mg | 10% | |
| Potassium | 596.88mg | 13% | |
| Total Carbs | 12.62g | 4% | |
| Sugars | 5.05g | 20% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 4.64g | 9% | |
| Vitamin C | 63.3mg | 105% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 15.9mg | 88% | |
| Calcium | 66mg | 7% | |
| Amount Per 100 g | |||
| Calories | 52.9 Kcal (221 kJ) | ||
| Calories from fat | 25.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 10% | |
|---|---|---|---|
| Cholesterol | 2.77mg | 2% | |
| Sodium | 99mg | 10% | |
| Potassium | 256.16mg | 13% | |
| Total Carbs | 5.41g | 4% | |
| Sugars | 2.17g | 20% | |
| Dietary Fiber | 1.04g | 10% | |
| Protein | 1.99g | 9% | |
| Vitamin C | 27.2mg | 105% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 6.8mg | 88% | |
| Calcium | 28.3mg | 7% | |
* 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.
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