Roasted Vegetable Burritos Recipes

ALEX'S VEGGIE-PACKED BURRITOS

Alex's Veggie-Packed Burritos image

Provided by Ree Drummond : Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

4 cups bite-size cauliflower florets
2 green bell peppers, cut into strips
2 yellow bell peppers, cut into strips
1 large red onion, halved then quartered
One 15.5-ounce can garbanzo beans, drained
3 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon turmeric
1 teaspoon ground cinnamon
8 whole wheat tortillas
One 10-ounce container red pepper hummus
1 1/2 cups cooked brown rice
1/2 cup store-bought tzatziki
4 cups baby kale
Hot sauce, to taste, optional

Steps:

For the veggies: Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
Add the cauliflower, green and yellow bell peppers, red onion and garbanzo beans to the prepared sheet pan. Drizzle with the olive oil. Mix together the chili powder, cumin, paprika, salt, pepper, turmeric and cinnamon in a small bowl. Sprinkle over the vegetables and toss to fully coat.
Roast until the vegetables are deep in color and tender, 15 to 17 minutes.
For the burritos: To build, lay out one of the tortillas. Spread 2 tablespoons of the hummus onto the burrito. Top with 3 tablespoons of the rice. Add 1/2 cup of the roasted vegetables. Drizzle over 1 tablespoon of tzatziki. Add 1/2 cup of the kale and hot sauce to taste if using. Fold the edges and roll tightly. Wrap in foil until ready to eat; repeat with the remaining tortillas and toppings.

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