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By Jorj Morgan of www.Jorj.com
Serve this dish with rice and beans for a satisfying veggie meal.

Note: Canned chipotle chilies can be found in the ethnic section of your grocery store or in specialty markets. Be careful - this is a hot addition to the dish. Start small - you can always add more.

Makes 4 servings
Prep Time: 30 minutes
Cook Time: 20 minutes

For the veggies
4 large Portobello mushrooms, stem and gills removed
1 large red onion, peeled and thinly sliced (about 1 cup)
1 medium eggplant, sliced into ½-inch thick lengths
1 large green bell pepper, seeded and cut into quarters
1 large red bell pepper, seeded and cut into quarters
6 medium plum tomatoes, cut in half lengthwise (about 1 pound)
3 tablespoons olive oil
Salt and freshly ground pepper
1 tablespoon ground chili powder
1 teaspoon ground cumin

For the sauce
1 (28-ounce) can diced tomatoes
2 tablespoon tomato paste
1 canned chipotle pepper in adobo sauce, seeded and finely diced (about 1 tablespoon)
1 teaspoon all-natural sugar

For the burritos
4 (10-inch) corn tortillas
4 ounces reduced fat grated Monterey Jack cheese (about 1 cup)

Preheat the oven to 375 degrees. Place the vegetables onto a baking sheet with lip. Toss with olive oil, chili powder, cumin, salt and pepper. Roast until the vegetables are soft and golden, about 15 to 20 minutes. Cool and slice into similar size strips.

Place the tomatoes, tomato paste, chili pepper and sugar into a saucepan. Simmer over medium heat until the sauce thickens and is reduced by 1/3, about 15 minutes. Season with salt and pepper.
Wrap the tortillas in parchment paper. Warm in the microwave until soft. Arrange the veggies on top of the tortillas. Cover with ½ cup of the cheese. Roll up, burrito style and lay seam side down in a baking dish that has been coated with vegetable oil spray.

Pour the sauce over the burritos. Top with remaining ½ cup cheese. Reduce oven temperature to 350 degrees. Bake the burritos until the cheese begins to melt, about 20 minutes.

Jorj Morgan is the author of five cookbooks, including “Gorgeous! The Sum of All Your Glorious Parts,” “At Home in the Kitchen” and “Fresh Traditions.” She has twenty-five years of entertaining and cooking for her family of three sons, eight nieces and nephews, and hundreds of extended family friends. Visit her website at www.Jorj.com