California-Style Roasted Veggie Burrito

California-Style Roasted Veggie Burrito

Make these burritos ahead of time, wrap tightly in plastic wrap, and store in the refrigerator for a quick-fix lunch at home or on the go. Try experimenting with different roasted vegetables, including parsnips, carrots, eggplant, and mushrooms. In the summertime, you can grill the vegetables on the barbecue, instead of roasting, to add an ever richer flavor.


cooking spray

3/4 cup commercial salsa

1/4 cup tomato, chopped

2 tablespoons fresh cilantro, chopped

2 zucchinis, washed, dried and cut into 8 long, thin strips

2 red bell peppers, stemmed, seeded, and cut into large sections

1 small sweet potato, peeled and cut into 4 strips

4   10-inch tortilla wraps (garlic and herb, spinach, or tomato all work well)

1 cup canned black beans, rinsed and drained

1 cup cooked instant brown rice



Preheat oven to 400 degrees. Spray a cookie sheet with cooking spray.

1) Blend salsa, tomato, and cilantro in a small bowl. Cover and refrigerate.

2) Place zucchini, peppers, and sweet potato strips on cookie sheet and roast for 20 minutes, or until zucchini is tender, peppers are beginning to brown, and potato is tender but firm. Turn twice during roasting to prevent burning. Remove from oven, remove skins on peppers.

3) Lay a tortilla on a flat surface. Spread 1/4 cup black beans, 1/4 cup brown rice, two zucchini strips, one-quarter of the red peppers, 1 strip of sweet potato, and 1/4 cup salsa along middle of tortilla. Tightly roll tortilla into a burrito and wrap in plastic wrap to compact burrito and allow it to form a roll. Repeat this step for remaining three burritos. Refrigerate until ready to serve, or up to 25 hours. Can be served cold or warmed in the microwave. Makes 4 servings.

Nutritional Analysis per serving: 305 Calories; 15 percent fat (5 grams); 1 grams saturated fat; 41 percent protein; 44 percent carbohydrate; 2.5 grams fiber.


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