Baked Veggie Tex Mex Burritos Recipes

MEXICAN ROASTED VEGETABLES

Steps:

• Chop vegetables and place on a large baking sheet in a single layer.
• Drizzle olive oil over veggies, and sprinkle the taco seasoning evenly. Mix until vegetables are evenly coated with oil and seasoning.
• Bake at 425˚F for 15-20 minutes or until vegetables are tender.
• Remove from oven and squeeze lime juice over top. Enjoy!

ALL-PURPOSE TEX-MEX VEGGIES

Steps:

• In a large bowl, mix together the corn, jalapenos, red onions and bell peppers.
• In a separate bowl, combine the chili powder, cumin, salt, black pepper, garlic powder, onion powder and crushed red pepper. Mix together with a fork.
• Heat half the oil in a very large cast-iron skillet over medium-high heat. Add half the veggies and sprinkle with half the seasoning. Cook until blackened bits start to appear, 4 to 5 minutes. Remove from the skillet; repeat with the other half of the oil, veggies and seasoning. Return the first half of the veggies to the skillet and add the black beans and green chiles. Stir and continue cooking for 3 minutes. Use immediately or allow to cool, then package in smaller freezer bags or containers and freeze.
• To reheat, add 2 teaspoons or more of olive oil (depending on the quantity of vegetables) to a large cast-iron skillet over medium-high heat and add the desired amount of frozen vegetables. Cook, stirring frequently, until heated through, 5 to 7 minutes. The veggies can be used in a number of ways. Here are some serving suggestions.
• For soft tacos: Lay a warmed fajita-size flour tortilla on a board. Pile on 1/4 cup cooked taco chicken, top with 2 tablespoons shredded iceberg, 1 tablespoon grated Cheddar and a big spoonful of the Tex-Mex veggies.
• For veggie taco salad: Slice 1/2 head each of iceberg and romaine. Mix and spread the lettuce out on a platter to make a bed for the salad. Arrange 1 cup of the Tex-Mex veggies all over the lettuce. Sprinkle over 1/4 cup cotija cheese, dot on 1/4 cup salsa, top with 2 tablespoons sour cream and sprinkle over 2 tablespoons fresh cilantro leaves.
• For quick quesadillas: Melt 2 tablespoons salted butter in a cast-iron skillet; add 1 burrito-size sun-dried tomato flour tortilla. Top with 1/4 cup grated Monterey Jack cheese, 1/4 cup of the Tex-Mex veggies, then a second tortilla. Cook for a minute, then flip and cook on the other side until the cheese is melted. Remove to a cutting board, cut into quarters and serve with 2 tablespoons pico de gallo, 2 tablespoons guacamole and a sprig of fresh cilantro.

TEX-MEX BURRITOS

Steps:

• Heat oven to 350°F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onion and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.
• Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.
• Spoon 1/2 cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.
• Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.

ALEX'S VEGGIE-PACKED BURRITOS

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.

PHIL'S TEX-MEX BURRITOS

Steps:

• Preheat the oven to 350 degrees F and grease a 9 by 13-inch baking pan.
• In a large skillet, cook the beef until mostly browned. Stir in onions, chiles and garlic and cook until onions have softened. Add the tomatoes, oregano and cumin and cook until the tomatoes have thickened to form a sauce about 10 minutes.
• Heat the tortillas so that they are pliable--either over a gas flame or in a microwave oven.
• Divide meat among the tortillas, about 1/4 cup per tortilla, and sprinkle each with cheese. Roll up tortillas and place in baking dish and top with more grated cheese. Bake for 10 minutes. Garnish with a thick salsa, sour cream and chopped cilantro if desired.

BAKED VEGGIE TEX MEX BURRITOS

Steps:

• Heat oven to 350.
• In large saute pan over medium heat.
• saute vegetables in the salad dressing until just cooked.
• add salsa and heat through.
• add 1/2 cup of the cheese.
• stir until melted.
• lay tortillas on flat surface.
• divide veg mixture among them.
• fold each into burritos.
• Place on cookie sheet lined with parchment paper.
• sprinkle remaining cheese over.
• bake for 15-20 min or until just crisp.
• Add toppings of your choice.

VEGGIE TEX-MEX TORTILLA WRAPS

Steps:

• Place the beans, lime juice, orange juice, garlic, salt, and cayenne pepper in a food processor and process until smooth.
• Spoon the mixture into a bowl and stir in the scallions and bell peppers.
• Spread one-fourth of the mixture on each tortilla.
• Roll the tortillas tightly and top with salsa.

TEX-MEX BURRITOS

Steps:

• In a non-stick skillet, add ground beef, potatoes, onion, garlic, and jalapeno peppers.
• Cook over medium-high heat for 5-7 minutes or until beef is browned and vegetables are tender; stir often; drain well.
• Add in beans, salt, pepper, and ground cumin (if desired) to the skillet; stir to mix.
• Bring to a boil; lower heat, and simmer for 5 minutes, stir often.
• Spoon 1/2 cup mixture onto the center of each tortilla.
• Sprinkle with 2 generous tablespoons of cheese.
• Roll up burrito-style, enclosing filling and folding ends under.
• Place burritos seam side down in a greased 13x9 inch baking dish; cover with foil.
• Bake at 350° for 10-12 minutes or until thoroughly heated.
• Serve with salsa and sour cream.

BAKED BURRITOS

Steps:

• Preheat oven to 350°.
• Brown hamburger, onion, jalapeño and seasoning.
• Add beans and simmer for 15-20 minutes uncovered.
• Pour off any juice.
• To assemble:.
• Place 2 hefty spoonfuls on one end of a tortilla.
• Cover the mixture with cheese - as much as you want.
• Roll up burrito style.
• Place on a cookie sheet, seam down.
• Make sure the burritos don't touch.
• Place the burritos in the oven and bake for 20 minutes, or until the tortillas are light brown and the cheese is bubbly.
• Serve with your favorite salsa.
• These are good hot or cold!

VEGETARIAN TEX MEX BEAN BURRITOS

Steps:

• In a food processor, process beans and seasonings until smooth.
• Spread out the 8 tortillas; add an equal amount of the bean mixture in the center of each tortilla.
• On top of the bean mixture on each tortilla, add a sprinkle of mozzarella and cheddar cheese, some salsa, chopped pepper, and sour cream.
• Fold tortillas up into burritos (fold the bottom third of tortilla over the filling; fold over both sides of tortilla; roll up to enclose the filling).
• Place burritos in a nonstick frying pan or electric frying pan over medium heat.
• Flip burritos often until golden brown.
• OAMC; To Freeze - For a quick snack or dinner later on, after finishing frying, place single burritos (or family size portions if for a family meal) into plastic storage bags, then place individual bags into large freezer bag and freeze.
• To re-heat - When ready for a burrito, pop it out of the bag and heat in the microwave for 1-2 minutes on medium power. Or, for a crispier burrito, pan fry the burrito until warm the outside is crisp.