Roasted Vegetable Burritos

Ingredients

• 2 tablespoons olive oil extra virgin 
• 6 8-inch 7%-fat-free flour tortillas ()
• 0.5 cup cilantro leaves fresh chopped
• 1 cup corn kernels fresh
• 2  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 1 tablespoon juice of lime fresh
• 2  poblano chiles cut into 1/2-inch strips ( 1 cup)
• 1  bell pepper red cut into 1/2-inch strips ( 1 1/2 cups)
• 1 cup onion red coarsely chopped
• 0.5 teaspoon salt 
• 6 ounces sharp cheddar cheese shredded reduced-fat
• 6 tablespoons cup heavy whipping cream fat-free sour
• 1.5 cups tomatoes peeled seeded chopped
• 1.5 cups zucchini diced

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 47
2. Combine first 8 ingredients in a large bowl, tossing gently to coat vegetables.
3. Spread vegetable mixture in a 15 x 10-inch jelly-roll pan coated with cooking spray.
4. Bake at 475 for 30 minutes or until browned, stirring occasionally.
5. . While vegetables roast, combine tomato, cilantro, lime juice, and salt in a small bowl; toss well, and set salsa aside.
6. Remove roasted vegetables from oven; stir in corn.
7. Heat tortillas according to package directions.
8. Sprinkle 1/4 cup cheese down the center of each tortilla; top each with 1/2 cup vegetable mixture, and roll up.
9. Serve with salsa and sour cream.
10. Note: You may substitute frozen corn for fresh, if desired. Thaw and drain the corn before stirring it into the roasted vegetables. It is not necessary to cook the corn.