Roasted Vegetable Burritos
Nutritional breakdown
| Energy: | 583 Kcals |
| Protein: | 18g |
| Total carbohydrate: | 60.3g |
| Of which sugars: | 20.3g |
| Total fat: | 31.6g |
| Of which saturates: | 12.5g |
| Fibre: | 4.6g |
| Salt: | 1.1g |
Notes:
This analysis has used mozzarella cheese and is for the burritos only, not including the salsa and avocado (to serve).
Ingredients
450g (1lb) DOLE Tropical Gold Pineapple chunks (out of 567g can) drained, 37ml (2 ½ tbsp) juice reserved)
80ml (2 ½ fl oz) light soured cream
20ml (large tbsp) fresh coriander, finely chopped
1 medium aubergine, cut into 2cm (¾ inch) slices
60ml (4 tbsp) olive oil
2 cloves garlic, finely chopped
1 courgette, sliced 5mm (¼ inch) thick
1 red pepper, cut into 1cm (½ inch) slices
1 red onion, cut into 1cm (½ inch) slices
4x 25.5cm (10inch) flour tortillas
225g (8oz) grated Monterey Jack or mozzarella cheese
Prepared salsa, to serve
avocado slices, to serve
Instructions
For the sauce, mix together the reserved juice, soured cream and coriander, and chill in refrigerator.
Lightly salt each side of the aubergine slices, place in a colander and drain for 30 minutes. Chop into 2cm (¾ inch) cubes. Mix together the oil and garlic and stir into the vegetables and pineapple then spread onto an ovenproof sheet.
Heat oven 200C (400F) Gas 6. Roast for 30 – 40 minutes, turning twice during cooking. Allow to cool. Reduce oven to 180C (350F) Gas 4.
Sprinkle 50g (2oz) cheese onto each tortilla with some of the roasted vegetable and pineapple chunks. Fold and place on a baking sheet and bake for 10-15 minutes until warm and cheese melted. Serve with the coriander and soured cream sauce, salsa and avocado.
