½ large zucchini, diced 1 small onion, thinly sliced 1 large carrot, diced 3 garlic cloves, roughly chopped ½ jalapeño, finely chopped ½ red bell pepper, chopped ¼ medium sweet potato, peeled and diced 2½ teaspoons extra virgin olive oil, divided ¼ teaspoon sea or kosher salt, divided ⅔ cup frozen corn kernels 1 cup shredded cooked chicken 2 cups black beans ⅓ cup chopped cilantro 2 tablespoons fresh lime juice (about 1 to 2 limes) pinch ground cumin pinch chili powder pinch dried oregano pinch freshly ground black pepper 4 ounces Monterey Jack, shredded (about 1 cup) 4 10-inch flour tortillas
Nutritional information per serving: Calories 620 (35% from fat) • carb. 71g • pro. 33g • fat 25g • sat. fat 8g • chol. 55mg • sod. 1240mg • calc. 373mg • fiber 12g
Preheat the Cuisinart® Convection Toaster Oven Broiler to 400ºF with the rack in position B. Line the baking tray with aluminum foil. In a large mixing bowl, toss the vegetables (except for the corn) with 2 teaspoons of the olive oil and a pinch of salt. Arrange evenly on the prepared baking tray and roast in the preheated oven for about 18 to 20 minutes, or until vegetables are softened and are beginning to brown. Transfer the vegetables back to the mixing bowl and toss with the corn, chicken, beans, cilantro, lime juice, spices, pepper and remaining salt. Spread one quarter of the vegetable mixture in a line just below the center of each tortilla. Top each with one quarter of the cheese. Roll the burritos and place them seam side down in the same baking tray on which the vegetables were roasted. Brush the top of each rolled burrito with the remaining olive oil. Bake burritos in preheated oven for 8 to 10 minutes, or until the tortillas are just crisp and browned. Serve with guacamole, salsa and sour cream for garnish.