Last week, I came down with a nasty cold. It started with a scratchy throat and then lead to an achy body and a loss of appetite. After about five days of living in the La-Z-Boy and watching Modern Family and Scandal, I was back to normal.
I was excited to get back to eating more than toast, but I didn’t want to fall of wagon and go hog wild and eat all the things. What I came up with was a roasted vegetable and chicken burrito.
What I like about it is how versatile the recipe is—use what you like and replace the things you don’t like or don’t have on hand. Also, it’s a fairly healthy recipe that will leave you full without feeling guilty. I used traditional flour burrito tortillas for my shell but you can experiment and use alternatives, like whole wheat or spinach tortillas. Next time, I’m going to try these as tacos.
Because I was trying to keep the recipe light, I opted out of using rice but I think next time I’ll try making some brown or jasmine rice. Not only does it add great flavor but it also gives you a little more bang for your buck.
Roasted Vegetable & Chicken Burrito
This roasted vegetable & chicken burrito is a healthy, light take on the classic Mexican burrito. Add in your favorite vegetables for your perfect burrito!
- 1 head broccoli
- 1 head cauliflower
- 1 large carrot
- 1 sweet onion
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 15.5-ounce can black beans, drained and rinsed
- 1 15-ounce can whole kernel corn, drained and rinsed
- 2 cups shredded Mexican cheese (5 to 6 ounces)
- 3 cups salsa of choice (I used Chi-Chi’s original medium salsa)
- 4 boneless, skinless chicken breasts, cooked and chopped or shredded
- 8 large burrito-sized tortillas
- Optional: sour cream, cooked rice
- Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.
- Chop the broccoli, cauliflower, and carrots into bite-sized pieces (the smaller and finer the better). Chop the onion into quarters.
- Assemble the vegetables in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with salt.
- Bake vegetables for 15–20 minutes or until tender and dark spots appear. Stir vegetables twice during baking.
- While vegetables are baking, mix corn and black beans together and create an assembly line with the rest of ingredients.
- Remove vegetables from oven and chop onion into small pieces. In a large bowl, toss vegetables with chili powder, cayenne pepper, and black pepper.
- Place tortillas in microwave for 10–15 seconds to soften. Then, assemble burritos with the roasted vegetables, corn and black beans, chicken, salsa, and cheese. Use no more than 1 1/2 cups of filling per burrito. Roll burrito and enjoy!
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