Full Of Veggies Burritos Recipes

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GRILLED VEGGIE BURRITOS



Grilled Veggie Burritos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 burritos

Number Of Ingredients 20

1 yellow squash
1 zucchini
1 ear yellow corn
Olive oil, for brushing
Salt and freshly ground black pepper
4 burrito-sized tortillas
2 cups black beans
1/2 recipe Garlic Cilantro Lime Rice, recipe follows
1/2 cup grated Monterey Jack
2 tomatoes, chopped
1/2 cup chopped onions
1/4 cup sour cream
1 tablespoon canola oil
3 cloves garlic, minced
1 large onion, chopped
2 cups long-grain rice
1 teaspoon kosher salt
3 to 4 cups low-sodium chicken broth
Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
Chopped fresh cilantro, for garnish

Steps:

  • Prepare a grill for medium heat.
  • Split the yellow squash and zucchini lengthwise down the middle. Brush them and the corn with olive oil, sprinkle with salt and pepper and grill until the veggies are somewhat soft and have nice grill marks. Allow to cool slightly, then cut the squash and zucchini into large dice. Scrape the corn from the cob.
  • Warm the tortillas in a microwave. Heat the black beans in a pot and mash with a fork.
  • To build the burritos, heap some Garlic Cilantro Lime Rice, mashed beans and diced veggies in the middle of each tortilla. Top with grated cheese, chopped tomatoes, chopped onions and sour cream. Tuck in the ends and roll into a burrito shape.
  • Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
  • Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
  • 2012 Ree Drummond, All Rights Reserved

FULL-OF-VEGGIES BURRITOS



Full-of-Veggies Burritos image

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

1 tablespoon oil
1 (8 ounce) package portobello mushrooms, chopped
1 onion, diced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, drained and 2 tablespoons juice reserved
1 tablespoon chorizo sausage spice seasoning (such as Chimayo Chorizo Sausage Spice by Savory Spice Shop®)
1 (16 ounce) bag chopped fresh spinach
8 (10 inch) flour tortillas, warmed

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

CHIPOTLE VEGGIE BURRITOS



Chipotle Veggie Burritos image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 bunch cilantro, chopped
1 clove garlic
1/2 teaspoon chipotle chile powder, plus more to taste
Kosher salt
1 cup white rice
1 15-ounce can black bean soup (preferably spicy)
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 cups frozen corn (preferably fire-roasted), thawed
1 large tomato, diced
Juice of 1 lime
4 burrito-size flour tortillas
2 cups shredded pepper jack cheese (about 8 ounces)

Steps:

  • Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.
  • Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.
  • Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
  • Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.

Nutrition Facts : Calories 934 calorie, Fat 27 grams, SaturatedFat 12 grams, Cholesterol 51 milligrams, Sodium 1436 milligrams, Carbohydrate 140 grams, Fiber 11 grams, Protein 34 grams

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Top Asked Questions

What are the best vegetarian burritos to eat for dinner?
9 Vegetarian Burritos for Easy Weeknight Dinners. 1 Appetizing Vegetarian Burritos. Credit: Jennifer Aleman. View Recipe. Using two types of beans, along with fresh vegetables like onions and celery, ... 2 Delicious Black Bean Burritos. 3 Squash and Zucchini Burritos. 4 Vegetarian Bean Burritos. 5 Full-of-Veggies Burritos. More items
Do you shred the vegetables in a burrito?
Even the most vegetable-adverse guest at your dinner table is likely to enjoy these squash and zucchini burritos. Shredding the veggies gives the filling a creamier texture, especially when paired with the hefty serving of shredded cheese. When you want a no frills burrito that will satisfy your Tex-Mex craving, this is the recipe for you.
What's inside a vegan Burrito?
Perfectly seasoned pinto beans are layered up with shredded lettuce and melty cheese inside a soft flour tortilla. "The vegan burrito is packed full of so many 'good for you' items, you will not miss the meat," says recipe creator thedailygourmet. "Don't let the seasoning fool you, it may say chorizo, but this is a medium hot chile-based spice."
How do you make egg burritos?
Add in eggs and cook, folding every 30 seconds or so until the eggs are fluffy, then remove from heat and set aside. To assemble the burritos: Lay out the tortillas and evenly distribute the eggs and veggies. Add 2 tablespoons cheese and ¼ avocado to each burrito (if using).

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