Vegetarian Burrito Served with Poblano Sauce Make an Appointment Poblano peppers provide many health benefits, such as vitamin C and potassium. Serve up this zesty, low calorie dish to your friends and family. Ingredients 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 Directions 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. Nutrition Information Serves: 8 Calories: 329 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.