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Roasted Veggie Burrito by Leigh

Roasted Veggie Burrito by Leigh

Calories 496 (27% from fat)
Fat 15 gram
Saturated Fat 6.6 gram
Trans Fat 0 gram
Cholesterol 13 mg.
Sodium 685 mg.
Carb. 72 gram
Fiber 9 gram
Sugar 5.5 gram
Sugar Alcohol 0 gram
Protein 23 gram

Ingredients


1/2 cup (dry) brown jasmine rice

1/8 tsp. sea salt

1 pint (about 2 cups) of cherry tomatoes

1 cup sweet onion, sliced

2 cups zucchini, peeled and chopped

spray olive oil

1 Tbsp. black pepper

3 bell peppers, 1 yellow, 1 red, 1 green, seeded and julienned

2 cloves (2 tsp.) garlic, minced

spray olive oil

1 tsp. black pepper

1/2 can (7 ounce can) chipotle peppers in adobo sauce, finely diced with juices

1/2 Tbsp. chili powder

1 tsp. cumin

1 can (15 ounces) low sodium black beans, drained and rinsed

6 extra large flour tortillas (12 inches across)

1 bag (8 ounces or 2 cups) low fat Mexican or mozzarella cheese, shredded

1 cubanelle or poblano chili, seeded and julienned


A fiber and veggie packed nutritional powerhouse. Make a double batch and freeze the extra for hearty and delicious burritos anytime.

1. In a small pot, bring 1 cup water to boil. Add jasmine rice and 1/8 teaspoon of sea salt. Simmer on low for 35 minutes. When rice is finished, set aside.

2. Preheat oven to 400 degrees Fahrenheit.

3. Arrange cherry tomatoes, onion slices and chopped zucchini in a single layer on a baking sheet. Lightly spray with olive oil and sprinkle with 1 tablespoon of black pepper. Roast in the oven for 40 minutes, until tomatoes start to brown.

4. Arrange bell peppers and garlic on another baking sheet, in a single layer. Lightly spray with olive oil and sprinkle with 1 teaspoon of black pepper. Roast in the oven for 20-30 minutes, or until browned.

5. Combine all the roasted veggies and jasmine rice into a large bowl. Mix everything together with the chipotle peppers and their liquid, the chili powder and cumin.

6. Drain the black beans, rinse well and stir it into the veggie mixture.

BUILD THE BURRITOS

7. Lay out the six tortillas. Then divide the veggie mixture and the cheese (1/3 cup of cheese per tortilla) equally between the tortillas.

8. Top each tortilla with the julienned cubanelle or poblano chili (if you like things spicy.)

9. Pinch edges, roll the tortillas up then roll the finished burrito inside parchment paper. Put each tortilla in a freezer safe bag if you want to save it for later.

Yield: 6 Servings


Roasted Veggie Burrito by Leigh 

This is a Freezer Friendly Recipe!

You can freeze individual burritos for easy re-heating later.

Make sure to freeze them wrapped in parchment paper and then in freezer safe containers or bags..

When you heat them up, microwave for approximately 4 - 4.5 minutes, keeping the parchment paper on to retain moisture. Cut in half to make sure it's heated through.


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