Mini Roasted Vegetable Burritos
Mini Roasted Vegetable Burritos takes roughly 32 minutes from beginning to end. For $1.37 per serving, you get a main course that serves 4. One serving contains 509 calories, 13g of protein, and 29g of fat. 345 people have made this recipe and would make it again. It is a rather inexpensive recipe for fans of Mexican food. A mixture of hot sauce, cumin, white cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Food Republic. Overall, this recipe earns a spectacular spoonacular score of 87%. If you like this recipe, you might also like recipes such as Freezer-Friendly Roasted Vegetable Burritos with Black Beans and Rice, Roasted Vegetable and Mini Meatball Pappardelle, and Mini Baked Steak Burritos.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 12 minutes
Ingredients:
1/4 cup pickled jalapeño chilies
1 teaspoon cumin
4 (6-inch) soft flour tortillas
1 small green bell pepper, seeded, cored and sliced
hot sauce
olive oil, for drizzling
1/2 small onion sliced thin
1 small red bell pepper, seeded, cored and sliced
3/4 cup Spanish or white rice, cooked, kept warm
Salt and pepper, for seasoning
1/4 cup sour cream
1 cup shredded white Cheddar cheese
Equipment:
oven
frying pan
Cooking instruction summary:
Directions: Preheat the oven to 400 degrees.Place the sliced onions and peppers on a sheet pan and lightly toss with olive oil, cumin and salt and pepper. Place in the oven a roast until soft and lightly caramelized (browned on the edges). About 10 minutes.Evenly distribute the rice, cheese, and jalapeños in the center of each tortilla.Evenly distribute the roasted peppers and onions on top of the rice and cheese. Top with sour cream and a dash of hot sauce.Fold the top and bottom of each tortilla in towards the middle. Then roll to form mini burritos.
Step by step:
1. Preheat the oven to 400 degrees.
2. Place the sliced onions and peppers on a sheet pan and lightly toss with olive oil, cumin and salt and pepper.
3. Place in the oven a roast until soft and lightly caramelized (browned on the edges). About 10 minutes.Evenly distribute the rice, cheese, and jalapeños in the center of each tortilla.Evenly distribute the roasted peppers and onions on top of the rice and cheese. Top with sour cream and a dash of hot sauce.Fold the top and bottom of each tortilla in towards the middle. Then roll to form mini burritos.
Nutrition Information:
covered percent of daily need
