Roasted Vegetable Burritos

Total Time: 30 min Servings: 4 servings Source:

Ingredients

12 ounces white, cremini or stuffing 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

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon smoked paprika

1/4 cup extra-virgin olive oil

Kosher salt and black pepper

1 cup shredded Monterey Jack (4 ounces)

1 Haas avocado, mashed with a fork

4 (9- to 10-inch) flour tortillas

1/2 cup sour cream

1 packed cup shredded butter or bibb lettuce

1/2 cup pico de gallo or salsa, store-bought or homemade

Directions

Heat oven to 450 degrees. On a rimmed baking sheet, combine mushrooms, poblano chiles, sweet potato, garlic, oregano, smoked paprika and oil, and season with salt and pepper; toss to evenly coat. Roast, stirring halfway through, until vegetables are golden and tender, about 15 minutes. Push the vegetables into a 12-by-6-inch rectangle and sprinkle with the cheese; roast just until cheese melts, about 2 minutes longer.

Spread one-quarter of the mashed avocado in the center of each tortilla. Top each with 2 tablespoons of the sour cream, 1/4 cup lettuce and 2 tablespoons pico de gallo, then evenly divide the cheesy 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.

Nutrition

Trans Fat: 0 grams
Fat: 40 grams
Calories: 605
Saturated Fat: 12 grams
Unsaturated Fat: 25 grams
Sodium: 1037 milligrams
Sugar: 12 grams
Fiber: 8 grams
Carbohydrate: 51 grams
Protein: 17 grams