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Baked Veggie Burritos

Easy, fresh, quick and full of nutrition. Enjoy this baked burrito any night of the week.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Mexican
Servings: 4 servings
Author: Heather Nicholds

Ingredients

  • 4 whole grain wrap, or corn tortilla for gluten-free
  • 1 1/2 cup blackeyed peas, cooked or canned
  • 1/4 cup salsa
  • 1/2 onion, chopped
  • 1/2 bell pepper, chopped
  • 2 tomatoes, diced
  • 1 cup peas, fresh or frozen
  • 1 cup corn, fresh or frozen
  • 1 cup spinach, chopped
  • 2 cup mushrooms, sliced

Instructions

  • Preheat the oven to 375 degrees F.
  • Saute the vegetables in a small amount of olive oil or water, until soft, adding the spinach last to just barely wilt.
  • Toss all the chopped vegetables with some salsa, and spoon some down the center of each wrap. Fold in the ends, roll them up, and place them in a baking dish (a brownie dish works well).
  • Spoon a small amount of salsa on top of each burrito, then put in the oven to bake for about 20 minutes, or until heated through but before the top dries out too much.
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Nutrition

Calories: 333kcal | Carbohydrates: 65g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 834mg | Potassium: 1126mg | Fiber: 16g | Sugar: 11g | Vitamin A: 3500IU | Vitamin C: 136.1mg | Calcium: 110mg | Iron: 4.9mg