Sweet Pepper Burritos Recipes
SWEET PEPPER BURRITOS FOR 2
From Sequim, Washington, Marian Platt suggests her tasty burritos for a meatless but filling meal in minutes. "They're so easy to make and great for lunch. Or top with salsa, add a side of refried beans and call it dinner!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a nonstick skillet, saute onion in oil for 2 minutes. Add the peppers; saute for 5 minutes or until crisp-tender. Sprinkle with cumin; saute 1 minute longer. Stir in the rice, cheeses, salt and pepper. Spoon off-center onto each tortilla; fold sides and ends over filling and roll up. , Place seam side down in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 425° for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired.
Nutrition Facts : Calories 365 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 662mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
SWEET PEPPER BURRITOS
Diners meet up with plenty of flavor when they dig into Marian Platt's meatless mainstay that's bursting with cheese, rice, onion and peppers. "These burritos are a fun change of pace from traditional sandwiches," she notes from Sequim, Washington.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, saute onion in oil for 2 minutes. Add peppers; saute for 5 minutes or until crisp-tender. Sprinkle with cumin; saute 1 minute longer. Stir in the rice, cheeses, salt and pepper., Spoon about 2/3 cup of filling off center on each tortilla; fold sides and ends over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 425° for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired.
Nutrition Facts : Calories 429 calories, Fat 13g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 671mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 9g fiber), Protein 18g protein. Diabetic Exchanges
RIO GRANDE BEEF BURRITOS WITH ROASTED PEPPERS
Categories Milk/Cream Garlic Onion Sauté Quick & Easy Steak Bell Pepper Tortillas Monterey Jack Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Grease 9-inch square baking pan. Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onion and cook until beginning to brown, stirring frequently, about 6 minutes. Add chiles and peppers and stir until heated through. Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute. Add oregano. Season with salt and pepper.
- Heat 1 tablespoon oil in heavy large skillet over high heat. Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare. Transfer to work surface. Halve across width, then cut against grain into thin slices.
- Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling. Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat. Spoon remaining pepper mixture over tortillas. Sprinkle with 1/2 cup cheese. Do ahead Can be assembled 2 hours ahead. Cover with foil and refrigerate.
- Bake uncovered (cover if burritos were refrigerated) until cheese melts, 5 to 10 minutes.
SWEET PEPPER BURRITOS
From Sequim, Washington, Marian Platt suggests her tasty burritos for a meatless but filling meal in minutes. They're so easy to make and great for lunch. Or top with salsa, add a side of refried beans and call it dinner!
Provided by Allrecipes Member
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- In a nonstick skillet, saute onion in oil for 2 minutes. Add the peppers; saute for 5 minutes or until crisp-tender. Sprinkle with cumin; saute 1 minute longer. Stir in the rice, cheeses, salt and pepper. Spoon off-center onto each tortilla; fold sides and ends over filling and roll up.
- Place seam side down in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 425 degrees F for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired.
Nutrition Facts : Calories 486.4 calories, Carbohydrate 58.7 g, Cholesterol 45.6 mg, Fat 21.3 g, Fiber 6.7 g, Protein 17 g, SaturatedFat 10.4 g, Sodium 1356.4 mg, Sugar 7.8 g
SWEET PEPPER BURRITOS
From Sequim, Washington, Marian Platt suggests her tasty burritos for a meatless but filling meal in minutes. They're so easy to make and great for lunch. Or top with salsa, add a side of refried beans and call it dinner!
Provided by Allrecipes Member
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- In a nonstick skillet, saute onion in oil for 2 minutes. Add the peppers; saute for 5 minutes or until crisp-tender. Sprinkle with cumin; saute 1 minute longer. Stir in the rice, cheeses, salt and pepper. Spoon off-center onto each tortilla; fold sides and ends over filling and roll up.
- Place seam side down in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 425 degrees F for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired.
Nutrition Facts : Calories 486.4 calories, Carbohydrate 58.7 g, Cholesterol 45.6 mg, Fat 21.3 g, Fiber 6.7 g, Protein 17 g, SaturatedFat 10.4 g, Sodium 1356.4 mg, Sugar 7.8 g
SWEET POTATO BURRITOS
Serve these vegetarian burrito's with sour cream, chopped green onions and salsa. For vegan burritos, omit the cheese and sour cream
Provided by TishT
Categories Yam/Sweet Potato
Time 37m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a medium skillet, and saute onion and garlic in until soft.
- Stir in beans, and mash.
- Gradually stir in water, and heat until warm.
- Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
- Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas.
- Top with cheese.
- Fold up tortillas burrito style.
- Bake for 12 minutes in the preheated oven, and serve.
Nutrition Facts : Calories 511.2, Fat 14.2, SaturatedFat 5.8, Cholesterol 19.9, Sodium 1534.6, Carbohydrate 76.8, Fiber 12.7, Sugar 10.7, Protein 19.7
SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY
Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400°F (200°C).
- Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
- Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
- Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
- To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
- Enjoy!
Nutrition Facts : Calories 547 calories, Carbohydrate 96 grams, Fat 12 grams, Fiber 17 grams, Protein 16 grams, Sugar 16 grams
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