Roasted Vegetable Burritos
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These veggie burritos are packed with flavor and substance. Here we have added lots of spices and roasted the vegetables to add depth and warmth. We substitute a plain non-fat Greek or Icelandic yogurt for sour cream and added pico de gallo and lettuce for some crunch. Trust me you won’t miss the meat.
MAKES: 4 Servings
PREP/COOK TIME: 40 minutes
INGREDIENTS
12 ounces cremini mushrooms, cut into 1/2-inch pieces
3 large poblano chiles (12 ounces), seeded and cut into 1-inch pieces
1 medium sweet potato (8 ounces), peeled and cut into 1/2-inch cubes
1 red onion, sliced
3 garlic cloves, minced
1 teaspoon dried oregano
1 tablespoon smoked paprika
1 tablespoon ground cumin
¼ cup extra-virgin olive oil
1 teaspoon Kosher salt and
1 teaspoon black pepper
1 Haas avocado, mashed with a fork
1 lime
4 (9- to 10-inch) flour tortillas
½ cup Greek non-fat plain yogurt
1 packed cup shredded romaine lettuce
½ cup pico de gallo
DIRECTIONS
Heat oven to 450 degrees. On a rimmed baking sheet, combine mushrooms, poblano chiles, sweet potato, red onion, garlic, oregano, smoked paprika, cunim and oil, and season with salt and pepper; toss to evenly coat. Roast, stirring halfway through, until vegetables are golden and tender, about 20-25 minutes.
Meanwhile mash the avocado and squeeze with some lime juice. Add a pinch of salt and mix together. Set aside.
When the vegetables are ready, spread one-quarter of the mashed avocado in the center of each tortilla. Top each with 2 tablespoons of the yogurt, 1/4 cup lettuce and 2 tablespoons pico de gallo, then evenly divide the roasted vegetables on top. Fold the short sides of the tortilla in over the filling; fold the bottom of the tortilla up and over the filling and tightly roll. Serve warm.
