Mini Roasted Vegetable Burritos

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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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.

Servings: 4 servings

Ingredients

4 (6-inch) soft flour tortillas
1/2 small onion sliced thin
4-6 Bellafina peppers, 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:
  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Evenly distribute the rice, cheese, and jalapeños in the center of each tortilla.
  4. Evenly distribute the roasted peppers and onions on top of the rice and cheese. Top with sour cream and a dash of hot sauce.
  5. Fold the top and bottom of each tortilla in towards the middle. Then roll to form mini burritos.
Level of Difficulty:
Easy
Prep Time:
20 minutes
Cooking Time:

10 to 12 minutes

Adapted from a recipe by By Maureen C. Petrosky