FULL-OF-VEGGIES BURRITOS
The vegan burrito is packed full of so many 'good for you' items, you will not miss the meat! Don't let the seasoning fool you, it may say chorizo, but this is a medium hot chile-based spice.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat until sizzling. Add mushrooms and onion and cook until mushrooms begin to soften, about 5 minutes. Add beans, diced tomatoes, and 2 tablespoons reserved tomato juice. Season with chorizo sausage seasoning and cook, stirring constantly, about 4 minutes. Add spinach and cook until wilted, about 5 minutes.
- Add a few tablespoons of the vegetable mixture to the middle of a warmed tortilla. Fold in the outer edges, beginning at the middle edge of tortilla, and fold inward towards the filling; continue rolling until filling is enclosed. Repeat with remaining tortillas and filling.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 52.4 g, Fat 7.7 g, Fiber 8.2 g, Protein 12.1 g, SaturatedFat 1.7 g, Sodium 844.2 mg, Sugar 4 g
ALEX'S VEGGIE-PACKED BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the veggies: Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
- Add the cauliflower, green and yellow bell peppers, red onion and garbanzo beans to the prepared sheet pan. Drizzle with the olive oil. Mix together the chili powder, cumin, paprika, salt, pepper, turmeric and cinnamon in a small bowl. Sprinkle over the vegetables and toss to fully coat.
- Roast until the vegetables are deep in color and tender, 15 to 17 minutes.
- For the burritos: To build, lay out one of the tortillas. Spread 2 tablespoons of the hummus onto the burrito. Top with 3 tablespoons of the rice. Add 1/2 cup of the roasted vegetables. Drizzle over 1 tablespoon of tzatziki. Add 1/2 cup of the kale and hot sauce to taste if using. Fold the edges and roll tightly. Wrap in foil until ready to eat; repeat with the remaining tortillas and toppings.
VEGETABLE BURRITOS
To add more protein to this vegetarian dish, fold drained and rinsed canned black beans into the rice mixture. Or serve it with Soupy Black Beans.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/3 cups water and 1 teaspoon salt to a boil. Stir in rice and chipotle. Return to a boil; reduce heat to a simmer. Cover; cook until rice is tender, about 45 minutes. Remove from heat; let stand, covered, until dry, about 15 minutes. Fluff with a fork.
- Meanwhile, in a roasting pan, toss bell peppers and carrots with oil and chili powder. Season with salt and pepper. Roast, tossing occasionally, until vegetables are fork-tender and lightly browned, about 30 minutes. Remove from oven; toss with spinach to wilt.
- Warm tortillas according to package instructions. Dividing rice, cheese, and vegetables equally among tortillas, wrap burritos. Serve with salsa, if desired.
Nutrition Facts : Calories 400 g, Fat 14 g, Fiber 10 g, Protein 16 g
VEGGIE BURRITO BOWL RECIPE BY TASTY
Here's what you need: olive oil, zucchini squashes, yellow bell pepper, red bell pepper, garlics, cannellini bean, fresh thyme leaf, cayenne pepper, salt, flour tortillas, guacamole, pico de gallo
Provided by Dhruv Vohra
Categories Lunch
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (175°C).
- Turn a muffin tin upside down, and stuff tortilla shells into the spaces between the cups so that the tortillas form a bowl shape. Bake for 20-25 minutes until golden and crispy.
- Heat the olive oil in a large, nonstick skillet. Toss in the diced bell peppers, zucchini, salt, cayenne pepper, thyme, and garlic, and sauté until the vegetables have softened, about 8 minutes.
- Add in the cannellini beans and sauté just until the beans have fully warmed through, about 2 minutes.
- Divide the mixture evenly between 4-6 tortilla bowls. Top with guacamole and pico de gallo and serve.
- Enjoy!
Nutrition Facts : Calories 675 calories, Carbohydrate 115 grams, Fat 59 grams, Fiber 18 grams, Protein 29 grams, Sugar 14 grams
ROASTED VEGETABLE BURRITOS
Roasted mushrooms, sweet potatoes and poblano chiles become a comforting vegetarian burrito filling in just 30 minutes. The meaty mushrooms and hearty potatoes give it substance, while roasted poblanos impart subtle smoky notes and mild heat. (Green bell peppers are a good nonspicy alternative.) The mashed avocado and sour cream lend creamy richness, while shredded lettuce and pico de gallo bring welcome crunch and freshness. Although not necessary, leftover rice is a nice addition to the burritos for an even more substantial meal.
Provided by Kay Chun
Categories main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees. On a rimmed baking sheet, combine mushrooms, poblano chiles, sweet potato, garlic, oregano, smoked paprika and oil, and season with salt and pepper; toss to evenly coat. Roast, stirring halfway through, until vegetables are golden and tender, about 15 minutes. Push the vegetables into a 12-by-6-inch rectangle and sprinkle with the cheese; roast just until cheese melts, about 2 minutes longer.
- Spread one-quarter of the mashed avocado in the center of each tortilla. Top each with 2 tablespoons of the sour cream, 1/4 cup lettuce and 2 tablespoons pico de gallo, then evenly divide the cheesy roasted vegetables on top. Fold the short sides of the tortilla in over the filling; fold the bottom of the tortilla up and over the filling and tightly roll. Serve warm.
VEGETARIAN BURRITOS
Provides the perfect protein combination....beans and corn. This is a recipe from the Moosewood Restaurant. (I've updated the # of servings...I agree with Longhorm Mama....1 burrito is reasonable serving..thanks for the input) The filling also freezes well. I make a big batch and freeze the filling in ziploc bags and then assemble and bake when needed.
Provided by MsBindy
Categories Cheese
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Drain the cooked beans and save the liquid.
- Saute the garlic and onions in oil for several minutes until onions are translucent.
- Add the peppers and all of the spices and continue to saute until peppers are tender.
- Cover the vegetables, remove from heat, and set aside.
- Mash the beans with a potato masher adding enough of the reserved liquid to reach the consistency of mashed potatoes.
- Mix the mashed beans, vegetables, corn, olives, and cheese. Salt to taste.
- Preheat oven to 400°F.
- Place each tortilla flat on the counter.
- Spoon about 1/2 - 3/4 cup bean mixture onto the tortilla half closest to you.
- Roll the tortillas from the bottom up, putting pressure on the fililng so that it will be evenly distributed and will reach the open edges of the rolled tortilla.
- Place the burritos, rolled edge down in an oiled baking pan.
- Brush will oil, cover with a damp cottom cloth, and bake, tightly covered with foil for 45 minutes.
- Uncover the pan, remove the cloth, sprinkle with additional grated cheese and bake 5 more minutes.
- Serve the burritos topped with sour cream.
VEGGIE BURRITOS
Filled with colorful vegetables, these cheesy baked burritos make a delicious family dinner any day of the week.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil about 5 minutes, stirring frequently, until tender. Stir in bell peppers, carrots, garlic, chile, oregano, cumin and salt. Cook 5 minutes, stirring frequently. Stir in water. Reduce heat to low. Cover; cook 5 to 10 minutes or until vegetables are crisp-tender.
- Spread about 3 tablespoons refried beans on each tortilla. Spoon about 1/3 cup vegetable mixture and 1/4 cup cheese onto each tortilla. Fold sides up over filling; roll up tortilla. On ungreased large cookie sheet, place burritos, seam sides down, about 1 inch apart. Brush tops and sides with salsa.
- Bake 18 to 22 minutes or until thoroughly heated. Serve topped with additional salsa and sour cream, if desired.
Nutrition Facts : Calories 220, Carbohydrate 14 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g
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