Dinner

Southwestern Vegetable Burrito is for Dinner.

Southwestern Vegetable Burrito takes 7 minutes to prepare.

Southwestern Vegetable Burrito takes 10 minutes to cook.

Southwestern Vegetable Burrito makes 4 servings.

The ingredients for Southwestern Vegetable Burrito are:

1 bell pepper (red, yellow, or green), sliced into strips
1 cup baby carrots, chopped
1/2 red onion, chopped
2 medium ears of corn, boiled & de-kerneled
2-3 garlic cloves, minced
2-3 tbls. olive oil
1-2 cups fresh spinach, chopped
1/2 cup grated parmesan cheese
whole wheat tortillas
salt & pepper to taste
3/4 tsp. ground chili powder
1/2 tsp. mesquite seasoning
1/4 tsp. paprika
1/2 tsp. cumin (if desired)

Here is how you make Southwestern Vegetable Burrito:

Heat olive oil in skillet at medium heat. Boil 4 cups of water in pot. Add ears of corn. Boil corn for approx. 8 minutes. Chop carrots, onion, & bell pepper. Put into skillet. Season with salt & pepper. Cook for approx. 5 minutes. Add garlic and remaining seasoning. Cook for approx. 2 minutes and then reduce heat to a simmer. Remove corn from pot. Let cool and then take a knife and "saw" down de-kerneling the corn. Add corn to skillet. Stir until mixed.Heat whole wheat tortilla. Grade cheese onto tortilla and then place approx. 1/3 cup of vegetable mix from skillet onto tortilla. Add fresh spinach on top. Roll and eat like a burrito!Makes 4 burritos.Number of Servings: 4Recipe submitted by SparkPeople user JSHOPPER.

The nutritional information for Southwestern Vegetable Burrito is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 354.0

• Total Fat: 17.8 g
• Cholesterol: 9.9 mg
• Sodium: 826.9 mg
• Total Carbs: 41.3 g
• Dietary Fiber: 7.2 g
• Protein: 12.4 g

The dietary needs meet for Southwestern Vegetable Burrito is Vegetarian