Vegetable Salad Burritos Recipes

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VEGETABLE-SALAD BURRITOS



Vegetable-Salad Burritos image

If you prefer a burrito with a milder taste, use jalapeno peppers, which are slightly larger and cooler than serrano chiles.

Provided by Martha Stewart

Categories     Mexican Recipes

Number Of Ingredients 9

1 large ripe tomato, cut into 1/2-inch dice
1 small cucumber, peeled, seeded, and cut into 1/2-inch dice
1 small avocado, cut into 1/2-inch dice
1 serrano chile, stem and seeds removed, minced
2 tablespoons coarsely chopped cilantro
2 tablespoons freshly squeezed lime juice
1 tablespoon mayonnaise
Salt and freshly ground pepper, to taste
4 flour tortillas (6 inches)

Steps:

  • In a medium bowl, combine tomato, cucumber, avocado, chile, cilantro, lime juice, and mayonnaise. Season with salt and pepper. Divide mixture among the four tortillas; roll up. Cut each tortilla in half; serve with the Chile-Rubbed Salmon and Black Beans and Corn.

BLACK BEAN AND VEGETABLE BURRITOS



Black Bean and Vegetable Burritos image

An easy Black Bean and Vegetable Burritos recipe

Categories     Sandwich     Bean     Tomato     Vegetable     Vegetarian     Quick & Easy     Healthy     Jalapeño     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

4 9- to 10-inch-diameter flour tortillas
3/4 cup chopped onion
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup chopped red bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned Mexican-style stewed tomatoes
2 teaspoons minced seeded jalapeño chile
8 tablespoons grated Monterey Jack cheese (about 2 ounces)
4 tablespoons nonfat sour cream
4 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
  • Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
  • Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.

VEGGIE BURRITOS



Veggie Burritos image

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

2 tablespoons vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium red or green bell peppers, chopped (about 2 cups)
1 1/2 cups shredded carrots (2 medium)
2 cloves garlic, finely chopped
1 jalapeño chile, seeded, finely chopped
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons water
1 can (16 oz) vegetarian refried beans
8 flour tortillas (about 10 inch)
2 cups shredded Cheddar, Colby-Monterey Jack cheese blend or Mexican cheese blend (8 oz)
1/3 cup Old El Paso™ Thick 'n Chunky salsa

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

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

VEGETABLE BURRITOS



Vegetable Burritos image

Mushrooms, onion, and kidney beans are a few of the ingredients that make up the fiber-rich filling in these tasty burritos! The recommended amount of fiber for most people is 20 to 35 grams a day.

Provided by Sharon123

Categories     Vegetable

Time 33m

Yield 8 serving(s)

Number Of Ingredients 14

4 1/2 cups sliced fresh mushrooms (1 pound)
1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, crushed
2 teaspoons olive oil
1 (15 ounce) can kidney beans
2 tablespoons finely chopped ripe olives
1/4 teaspoon pepper
8 8-inch flour tortillas
1/2 cup sour cream
1 cup chunky salsa, divided
1/2 cup shredded cheddar cheese (2 ounces)
vegetable oil cooking spray
parsley or cilantro, for garnish

Steps:

  • Cook first 4 ingredients in oil in a large skillet over medium-high heat, stirring constantly, until tender.
  • Remove from heat; drain.
  • Combine cooked vegetables, drained kidney beans, olives, and pepper.
  • Spoon about 1/2 cup bean mixture evenly down center of each tortilla.
  • Top with 1 tbls.
  • sour cream, 1 tbls salsa, and 1 tbls cheese; fold opposite sides over filling.
  • Coat a large nonstick skillet or griddle with cooking spray.
  • Heat over medium-high heat until hot.
  • Cook tortillas, seam-side down, 1 minute on each side or until thoroughly heated.
  • Top with 1 tbls salsa.
  • Garnish with parsley or cilantro if desired.
  • Yield: 8 servings.

ALEX'S VEGGIE-PACKED BURRITOS



Alex's Veggie-Packed Burritos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 19

4 cups bite-size cauliflower florets
2 green bell peppers, cut into strips
2 yellow bell peppers, cut into strips
1 large red onion, halved then quartered
One 15.5-ounce can garbanzo beans, drained
3 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon turmeric
1 teaspoon ground cinnamon
8 whole wheat tortillas
One 10-ounce container red pepper hummus
1 1/2 cups cooked brown rice
1/2 cup store-bought tzatziki
4 cups baby kale
Hot sauce, to taste, optional

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.

ROASTED VEGETABLE BURRITOS



Roasted Vegetable Burritos image

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

12 ounces white, cremini or stuffing mushrooms, cut into 1/2-inch pieces
3 large poblano chiles (12 ounces), seeded and cut into 1-inch pieces
1 medium sweet potato (8 ounces), peeled and cut into 1/2-inch cubes
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1 cup shredded Monterey Jack (4 ounces)
1 Haas avocado, mashed with a fork
4 (9- to 10-inch) flour tortillas
1/2 cup sour cream
1 packed cup shredded butter or bibb lettuce
1/2 cup pico de gallo or salsa, store-bought or homemade

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.

VEGETABLE BURRITOS



Vegetable Burritos image

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

Coarse salt and ground pepper
1/2 cup brown rice
1 1/2 teaspoons minced canned chipotle chiles in adobo
4 bell peppers (red and yellow), ribs and seeds removed, cut into 1-inch-long thin strips
4 medium carrots, peeled and thinly sliced crosswise
1 tablespoon olive oil
1 tablespoon chili powder
6 ounces baby spinach leaves, thinly sliced
4 burrito-size tortillas (10-inch)
3/4 cup shredded Monterey Jack cheese (3 ounces)
1/2 cup prepared salsa, for serving (optional)

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

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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
What do you put in a burrito?
Black beans and cilantro combine with onions, bell peppers and jalapenos and cubes of cream cheese. "I love this recipe," says KRISTYKLEIN. "It is so quick and easy and it is delicous! My husband loves it. I like to have the burritos with some diced plum tomatoes in them."
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.
Can You Make your own chicken burritos?
Make your own chicken burritos in 25 minutes, ideal for a packed lunch or easy dinner. Fill them with rice, beans, cheese, avocado and soured cream A star rating of 4.2 out of 5. Add toasted Brazil nuts to your burritos for texture and buttery flavour along with our spiced tomato rice and refried beans.

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