Mini Roasted Vegetable Burritos Recipe

Maureen C. Petrosky July 12, 2011

Article featured image — These mini burritos have all the goods of a typical burrito in an appetizer size portion. We skipped the food truck foil and refried beans to make these worthy of a spot at your dinner party. Roasting the veggies results in a caramelized flavor, making for a much more interesting bite and an overall better burrito.

These mini burritos have all the goods of a typical burrito in an appetizer size portion. We skipped the food truck foil and refried beans to make these worthy of a spot at your dinner party. Roasting the veggies results in a caramelized flavor, making for a much more interesting bite and an overall better burrito.

Mini Roasted Vegetable Burritos Recipe

Prep Time: 20 minutes
Cook Time: 10 to 12 minutes
Level of Difficulty: Easy
Serving Size: 4 servings

Ingredients

4 (6-inch) soft flour tortillas
1/2 small onion sliced thin
1 small red bell pepper, seeded, cored and sliced
1 small green bell pepper, seeded, cored and sliced
1/4 cup pickled jalapeño chilies
3/4 cup Spanish or white rice, cooked, kept warm
1 cup shredded white Cheddar cheese
1/4 cup sour cream
olive oil, for drizzling
Salt and pepper, for seasoning
1 teaspoon cumin
hot sauce

Directions

Preheat the oven to 400 degrees.
Place the sliced onions and peppers on a sheet pan and lightly toss with olive oil, cumin and salt and pepper. Place in the oven a roast until soft and lightly caramelized (browned on the edges). About 10 minutes.
Evenly distribute the rice, cheese, and jalapeños in the center of each tortilla.
Evenly distribute the roasted peppers and onions on top of the rice and cheese. Top with sour cream and a dash of hot sauce.
Fold the top and bottom of each tortilla in towards the middle. Then roll to form mini burritos.

Mini Roasted Vegetable Burritos Recipe

Ingredients

Directions

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