Bean and Roasted Vegetable Burritos

Ingredients

• 0.5 teaspoon pepper black
• 1  to 2 chipotle chiles in adobo sauce chopped
• 7 8-inch 9%-fat-free flour tortillas ()
• 0.5 cup cilantro leaves fresh chopped
• 0.3 teaspoon ground cumin 
• 1.5 teaspoons ground cumin 
• 2 tablespoons juice of lime fresh
• 0.5 cup cup heavy whipping cream sour low-fat
• 2 tablespoons olive oil 
• 2 teaspoons oregano dried
• 1.3 cups bell pepper diced red ( 1 large)
• 1.3 cups onion diced red ( 1 large)
• 16 ounce refried beans fat-free canned
• 3 tablespoons bottled salsa 
• 0.3 teaspoon salt 
• 0.3 teaspoon sugar 
• 1.8 cups baby squash diced yellow ( 2 small)
• 2 cups zucchini diced ( 2 small)

Equipment

• bowl
• frying pan
• oven
• aluminum foil
• ziploc bags

Directions

1. Preheat oven to 50
2. Combine zucchini and next 3 ingredients in a large zip-top plastic bag.
3. Add oil and next 5 ingredients; shake well to coat.
4. Spoon vegetable mixture onto a 15 x 10-inch jelly roll pan coated with cooking spray.
5. Bake at 500 for 30 minutes or until browned, stirring occasionally.
6. Let stand 5 minutes.
7. Sprinkle with cilantro and lime juice.
8. Combine refried beans, salsa, chipotle chile, and cumin in a medium bowl. Spoon 1/4 cup bean mixture down center of each tortilla. Top each tortilla with 1/2 cup roasted vegetable mixture, and roll up; wrap in foil.
9. Reduce oven temperature to 350 and bake for 15 minutes or until thoroughly heated. Top each burrito evenly with sour cream.