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Mini Roasted Vegetable Burritos Recipe

115 faves
Nutrition per serving    (USDA % daily values)
CAL
515
FAT
83%
CHOL
36%
SOD
39%

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Ingredients for 4 servings

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 jalapeƱo 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

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