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Bean And Roasted Vegetable Burritos

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Oxmoor House
Related tags
sides vegetarian cinco de mayo thanksgiving latin mexican

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Ingredients

2 cups diced zucchini (about 2 small)

1 3/4 cups diced yellow squash (about 2 small)

1 1/4 cups diced red onion (about 1 large)

1 1/4 cups diced red bell pepper (about 1 large)

2 tablespoons olive oil

2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1/2 teaspoon black pepper

1/4 teaspoon salt

1/4 teaspoon sugar

cooking spray

1/2 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 (16-ounce) can fat-free refried beans

3 tablespoons bottled salsa

1 to 2 chipotle chiles in adobo sauce, chopped

1/4 teaspoon ground cumin

7 (8-inch) 97%-fat-free flour tortillas

1/2 cup low-fat sour cream

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