Roasted Vegetables Burrito

When you are low on vegetables and running out of options, you have to be innovative. Last night I made burritos for dinner with roasted vegetables.

Ingredients:

1 medium sweet potato, cut in small cubes

6 baby Bella mushrooms, sliced

kernels from 1 fresh corn

1 jalapeno pepper, seeded and sliced

2 mini colored peppers, diced

2 teaspoons dried oregano

1 teaspoon paprika

salt to taste

1 Tablespoon olive oil

1 Cup shredded Monterey pepper jack cheese

1 avocado, mashed

salsa

sour cream

4 tortillas

Method:

1. Preheat oven to 450 degrees F. Place the vegetables on  a baking sheet. Add the spices and oil. Stir to coat. Roast for 20 minutes, turning the vegetables half-way. 

                               

2. Slide the vegetables onto a baking dish. Top with cheese and bake until cheese is melted. 

                                 

3. spoon mashed avocado in the center of the tortilla.

                                                   

 Spoon roasted vegetables along with lettuce. Top with salsa and sour cream.

                                                    

 Carefully roll the burrito. Serve with extra sour cream and taco sauce.