Oven Roasted Veggie Burritos

By gnikylime

Ingredients

• Seasoning:
• Chili powder
• Oregano
• Paprika
• Salt
• Pepper
• 1/4 t. olive oil
• 3/4 t. apple cider vinegar
• Veggies:
• 1 eggplant
• 1 red bell pepper
• 1 green bell pepper
• 1 poblano pepper
• 2 jalepenos
• 10 tomatillos
• 3 whole garlic cloves
• Sides:
• Cooked (Mexican) rice
• Canned or cooked dried black beans
• Fat free plain-flavored Greek-style yogurt (like Oikos)
• Whole wheat / grain tortillas

Preparation

Step 1

(1) Preheat oven to 425 F.
(2) Cut eggplant into 1/2 - 1 inch cubes. Put whole garlic with the eggplant on a baking sheet.
(3) Slice the bell peppers, poblanos, and jalepenos in half. Scoop out the ribbing and seeds. Place the peppers face down on another baking sheet.
(4) Remove the hulls of the tomatillos. Slice each tomatillo in half and place face down on the pepper baking sheet.
(5) Mix the olive oil and vinegar. Brush all of the veggies with the mix. (If you don't have a pastry brush, just use a folder paper towel.)
(6) Mix together the chili powder, oregano and paprika. Dust this seasoning blend onto the eggplant cubes.
(7) Lightly salt and pepper all of the veggies.
(8) Put the trays in the oven. Remove the pepper baking sheet after 15 minutes and the eggplant baking sheet out after 20 minutes.
(9) Thinly slice the peppers into strips.
(10) Blend the tomatillos and garlic to make a sauce.
(11) Warm the tortillas on the stove or in the microwave. Put eggplant, sliced peppers, tomatillo sauce, rice and yogurt on a tortilla. Serve with warmed black beans.