Roasted Vegetable Burritos

• 2 poblano chiles, cut into 1/2-inch strips (about 1 cup)
• 1 red bell pepper, cut into 1/2-inch strips (about 1 1/2 cups)
• 1 medium zucchini, diced (about 1 1/2 cups)
• 1 medium red onion, coarsely chopped (about 1 cup)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 2 garlic cloves, minced
• Cooking spray
• 2 large tomatoes, peeled, seeded, and chopped (about 1 1/2 cups)
• 1/2 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1 cup fresh corn kernels
• 6 (8-inch) 97%-fat-free flour tortillas
• 1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese
• 6 tablespoons fat-free sour cream

1. Preheat oven to 475u0b0.
2. . Combine first 8 ingredients in a large bowl, tossing gently to coat vegetables. Spread vegetable mixture in a 15 x 10-inch jelly-roll pan coated with cooking spray. Bake at 475u0b0 for 30 minutes or until browned, stirring occasionally.
3. . While vegetables roast, combine tomato, cilantro, lime juice, and salt in a small bowl; toss well, and set salsa aside.
4. . Remove roasted vegetables from oven; stir in corn.
5. . Heat tortillas according to package directions. Sprinkle 1/4 cup cheese down the center of each tortilla; top each with 1/2 cup vegetable mixture, and roll up. Serve with salsa and sour cream.
6. 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.

poblano chiles, red bell pepper, zucchini, red onion, extra virgin olive oil, salt, ground cumin, garlic, cooking spray, tomatoes, fresh cilantro, lime juice, salt, fresh corn kernels, flour tortillas, cheddar cheese, sour cream

Taken from www.myrecipes.com/recipe/roasted-vegetable-burritos (may not work)