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Roasted Vegetable Burritos
Roasted vegetable burritos stuffed with vegetables, cheese, and cilantro.
👥 10 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 45 min🔥 Cook: 40 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●pot
- ●microwave
📝 Preparation Steps
1
Preheat your oven to 400 degrees. Chop the zucchini, bell pepper, onion, and mushrooms into bite-sized pieces. Toss the vegetables with 2 Tbsp olive oil, 1/2 tsp salt, 1/2 tsp cumin, and 1/2 tsp oregano. Spread the vegetables out over a large sheet pan and roast for ⏱️ 40 minutes, stirring once half way through.
zucchini ($1.65)1olive oil ($0.32)2 Tbspsalt ($0.05)1 tsptsp salt ($0.02)1/2
2
Combine the rice in a medium pot with 1 tsp of salt and 1/2 Tbsp of chili powder. Add 3 cups of water, place a lid on top, and bring up to a boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting and allow it to simmer for ⏱️ 20 minutes. After ⏱️ 20 minutes, turn the heat off and let it sit undisturbed until you’re ready to assemble the burritos. Fluff the rice just before using.
salt ($0.05)1 tsptsp salt ($0.02)1/2
3
When you’re ready to make the burritos, stack a few tortillas on a large plate, place a damp paper towel over top, and microwave for ⏱️ 30 seconds. This will make the tortillas more pliable as you wrap the burritos.
4
Place 1/4-1/3 cup of rice on a tortilla, add 1/4 cup of black beans, 1/3 cup of the roasted vegetables, 1/4 cup of shredded cheese, and a handful of fresh cilantro leaves. Roll the burrito tightly and wrap in plastic until ready to eat.
Nutrition Facts
calories
596.07 kcal
fat Content
18.69 g
serving Size
1 Serving
fiber Content
13.06 g
sodium Content
1380.05 mg
protein Content
23.49 g
carbohydrate Content
52.14 g
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