Bean And Roasted Vegetable Burritos

• 2 cups diced zucchini (about 2 small)
• 1 3/4 cups diced yellow squash (about 2 small)
• 1 1/4 cups diced red onion (about 1 large)
• 1 1/4 cups diced red bell pepper (about 1 large)
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• Cooking spray
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 (16-ounce) can fat-free refried beans
• 3 tablespoons bottled salsa
• 1 to 2 chipotle chiles in adobo sauce, chopped
• 1/4 teaspoon ground cumin
• 7 (8-inch) 97%-fat-free flour tortillas
• 1/2 cup low-fat sour cream

1. Preheat oven to 500u0b0.
2. Combine zucchini and next 3 ingredients in a large zip-top plastic bag. Add oil and next 5 ingredients; shake well to coat.
3. Spoon vegetable mixture onto a 15 x 10-inch jelly roll pan coated with cooking spray.
4. Bake at 500u0b0 for 30 minutes or until browned, stirring occasionally. Let stand 5 minutes. Sprinkle with cilantro and lime juice.
5. Combine refried beans, salsa, chipotle chile, and cumin in a medium bowl. Spoon 1/4 cup bean mixture down center of each tortilla. Top each tortilla with 1/2 cup roasted vegetable mixture, and roll up; wrap in foil.
6. Reduce oven temperature to 350u0b0 and bake for 15 minutes or until thoroughly heated. Top each burrito evenly with sour cream.

zucchini, yellow squash, red onion, red bell pepper, olive oil, oregano, ground cumin, black pepper, salt, sugar, cooking spray, fresh cilantro, lime juice, beans, bottled salsa, chiles, ground cumin, flour tortillas, lowfat sour cream

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