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Make-Ahead Roasted Veggie Burritos
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3.90 from 10 votes
SkinnyMS

Make-Ahead Roasted Veggie Burritos

These burritos are super tasty, nutritious, and a perfect choice for planning ahead.
Course: Dinner, Lunch
Cuisine: Universal
Keyword: Diabetic-Friendly, Vegetarian
Servings: 12 people
Calories: 404kcal
Author: SkinnyMs.

Ingredients

  • 6 zucchini small, diced
  • 6 yellow squash small, diced
  • 3 red peppers diced
  • 3 green bell peppers diced
  • 1 sweet onion
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 12 whole-wheat tortillas large
  • 45 ounces refried black beans cans, organic
  • 6 cups sharp cheddar cheese reduced-fat

Instructions

  • Preheat oven to 425 degrees.
  • On a parchment-lined baking sheet, place zucchini, yellow squash, red peppers, green peppers, and onion. Drizzle with olive oil, salt and pepper generously.
  • Cook in preheated oven for 12-18 minutes, until crisp-tender.
  • Spoon 1/4 can of black beans into the center of a tortilla. Top with 1/2 cup cheese. Scoop 3/4 cup of veggies on top.
  • Fold in the edges of the tortilla, then roll the tortilla into a burrito. Wrap several times in plastic wrap. Store in a large freezer bag. Repeat until all 12 burritos are wrapped.
  • Label freezer bag with date. Freeze for up to 1 month.
  • To reheat, place a burrito in microwave. Cook until heated in the center (about 3-5 minutes). Or reheat several burritos as once by placing them in a baking dish, spraying with olive oil cooking spray, and cook at 350 degrees for 30-40 minutes, until golden and crispy.
  • Serve with your favorite no-preservative salsa or hot sauce and enjoy!

Nutrition

Serving: 1burrito | Calories: 404kcal | Carbohydrates: 60g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Sodium: 395mg | Fiber: 10g | Sugar: 7g |
SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13