Roasted Veggie Burrito
By: Meagan Meyer
Published: Friday, May 30, 2014 - 8:18am

Ingredients




FOR THE VEGGIES:
1 whole Carrot
1 whole Bell Pepper
1 whole Pasilla Pepper
2 whole Zucchini
½ whole Onion
1 Tablespoon Olive Oil
1 Tablespoon Pepper
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Tablespoon Chili Powder
FOR THE BURRITO:
4 whole Flour Burrito Tortillas
FOR THE BEANS:
1 Tablespoon Olive Oil
1 can 14.5-oz. Black Beans
1 teaspoon Pepper
1 Tablespoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Chili Powder
FOR THE GARNISH:
4 Tablespoons Your Favorite Salsa
4 Tablespoons Light Sour Cream
½ cups Shredded Cheddar Cheese, Divided
8 Tablespoons Guacamole (optional)
8 Tablespoons Charred Corn And Pepper Salsa ( Optional)

Preparation

1 Preheat oven to 425 degrees. Slice veggies into ¼ inch bite sizes pieces, and onion into small slices. Place on baking sheet, add olive oil, pepper, garlic powder, onion powder and chili powder. Toss together until evenly distributed.Bake until veggies begin to caramelize, about 25 minutes. 2 Heat olive oil in a large frying pan over medium high heat. Add beans and spices. Stir and cook until beans are heated through, about 5 minutes. Add veggies and mix together. Let everything heat together for about 2 minutes. Remove from heat. 3 Assemble Burrito: On a flour burrito tortilla, place about ½ cup veggie and black bean mixture per burrito. Add ¼ of the cheese to each burrito. Add 1 TBSP sour cream, salsa on top on each burrito. Add 2 TBSP of guacamole and corn salsa to each burrito. Fold the edges in and roll along the long edge of the tortilla.If desired, place on foil and roll so that foil is wrapped around the burrito.

About

Roasted Carrots, Zucchini and Peppers with Seasoned Black Beans and Salsa