Recipes Roasted Vegetable Burrito Disney California Adventure Food & Wine Festival

Makes 10


Roasted Anaheim Peppers

10 Anaheim peppers
2 tablespoons canola oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper

Roasted Cauliflower

1 head cauliflower
1/2 cup canola oil
1 teaspoon ground turmeric
1 tablespoon garlic powder
2 teaspoons chipotle chili powder
1/2 tablespoon ground coriander
1 teaspoon coarse salt, plus more to taste

Avocado Lime Crema

1 avocado
1 tablespoon fresh lime juice
3/4 cup sour cream
1/2 teaspoon salt, plus more, to taste

Roasted Vegetable Burritos

10 (8-inch) flour tortillas
1 1/4 cup grated pepper jack cheese

Method of Preparation

For Roasted Anaheim Peppers:

Preheat oven to 350 F.
In a large bowl, combine peppers, canola oil, salt and pepper.
Place on a sheet pan and roast for 35-40 minutes, until peppers begin to char.
Remove from oven and place peppers in a covered bowl for 10 minutes. Peel off the skin and remove seeds and stem. Set aside.

For Roasted Cauliflower:

Preheat oven to 350 F.
Cut the cauliflower into 1 1/2 inch florets. In a large bowl, combine cauliflower, canola oil, turmeric, garlic powder, chipotle chili powder, coriander and coarse salt. Toss until cauliflower is evenly coated.
Place on a baking sheet and roast for 30-35 minutes, until fully cooked but still slightly firm.
Set aside to cool.

For Avocado Lime Crema:

Peel and pit avocado. Chop into small pieces.
Place avocado, lime juice, sour cream and salt in a blender. Pulse until smooth. Add additional salt, as needed. Set aside.

For Roasted Vegetable Burritos:

Preheat oven to 350 F.
Place one roasted Anaheim pepper in the center of each tortilla. Add 1/4 cup of cauliflower to each burrito. Top each with 2 tablespoons of pepper jack cheese.
Roll into burritos and place on a baking sheet. Bake for 7-10 minutes, until burritos are warm and cheese is melted.
Serve with avocado lime crema.