Bean and Roasted Vegetable Burritos

Prep Time: 25 Minutes

Cook Time: 45 Minutes

Ready In: 70 Minutes

Servings: 7

For a simple make-ahead lunch, prepare burritos the night before, and chill in the refrigerator. When ready to serve, bake as directed.

Ingredients:

2 cups diced zucchini (about 2 small)

1 3/4 cups diced yellow squash (about 2 small)

1 1/4 cups diced red onion (about 1 large)

1 1/4 cups diced red bell pepper (about 1 large)

2 tablespoons olive oil

2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1/2 teaspoon black pepper

1/4 teaspoon salt

1/4 teaspoon sugar

cooking spray

1/2 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 (16-ounce) can fat-free refried beans

3 tablespoons bottled salsa

1 to 2 chipotle chiles in adobo sauce, chopped

1/4 teaspoon ground cumin

7 (8-inch) 97%-fat-free flour tortillas

1/2 cup low-fat sour cream

Directions:

1. Preheat oven to 500°.
2. Combine zucchini and next 3 ingredients in a large zip-top plastic bag. Add oil and next 5 ingredients; shake well to coat.
3. Spoon vegetable mixture onto a 15 x 10-inch jelly roll pan coated with cooking spray.
4. Bake at 500° for 30 minutes or until browned, stirring occasionally. Let stand 5 minutes. Sprinkle with cilantro and lime juice.
5. 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.
6. Reduce oven temperature to 350° and bake for 15 minutes or until thoroughly heated. Top each burrito evenly with sour cream.

By RecipeOfHealth.com