Vegetarian Burrito Served with Poblano Sauce Make an Appointment Ask a Question Search Conditions Poblano peppers provide many health benefits, such as vitamin C and potassium. Serve up this zesty, low calorie dish to your friends and family. IngredientsPoblano Sauce2 large poblano peppers2 tomatillos, quartered¼ cup vegetable broth2 green onions, sliced1 jalapeno, minced2 cloves garlic, minced½ teaspoon salt¼ teaspoon cumin powder¼ teaspoon oregano1 ounce cilantro, chopped Burrito mixture¾ large onion, thinly sliced2 cloves garlic, minced2 tablespoons oil1 carrot, chopped1 green bell pepper, diced½ cup zucchini2 cups tomatoes, canned½ pound mushrooms, sliced4 ounces green chile, canned2 ounces black olives, canned1 teaspoon chile powder1 teaspoon salt½ teaspoon oregano½ teaspoon cumin powder8 tortillas DirectionsOn 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 InformationServes: 8Calories: 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.