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Vegetarian Burrito Served with Poblano Sauce

Vegetarian BurritoPoblano peppers provide many health benefits, such as vitamin C and potassium. Serve up this zesty, low calorie dish to your friends and family.

Serves: 8
Calories: 329


Poblano Sauce

  • 2 large poblano peppers
  • 2 tomatillos, quartered
  • ¼ cup vegetable broth
  • 2 green onions, sliced
  • 1 jalapeno, minced
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon cumin powder
  • ¼ teaspoon oregano
  • 1 ounce cilantro, chopped

Burrito mixture

  • ¾ large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons oil
  • 1 carrot, chopped
  • 1 green bell pepper, diced
  • ½ cup zucchini
  • 2 cups tomatoes, canned
  • ½ pound mushrooms, sliced
  • 4 ounces green chile, canned
  • 2 ounces black olives, canned
  • 1 teaspoon chile powder
  • 1 teaspoon salt
  • ½ teaspoon oregano
  • ½ teaspoon cumin powder
  • 8 tortillas


On baking sheet, roast poblanos, turning once, until charred, at minutes. Place in paper bag; seal; cool. Scrape blackened skin off poblanos; remove stems and seeds. In blender, puree poblanos, tomatillos, broth, green onions, jalapeno, garlic, salt, cumin and oregano. Transfer to sauce pan. Simmer 10 minutes. Add cilantro.

In a large skillet, sauté onion and garlic in oil until soft. Add vegetables and seasonings. Bring to a boil and simmer for 30 minutes. Drain vegetables. Spoon onto the tortilla and roll up. Ladle the poblano sauce over the burrito.

This information has been approved by Clinical Nutrition Services (February 2012). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.

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