Breakstones Creamy Vegetarian Burritos Recipes
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.
BREAKSTONE'S CREAMY VEGETARIAN BURRITOS
Vegetarian burritos are filled with refried beans, veggie meat substitute and cheese, the baked and topped with more cheese.
Provided by Allrecipes Member
Categories Enchiladas
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F. Mix crumbles, salsa and 1/2 cup sour cream.
- Spread beans down centers of tortillas; top with crumbles mixture and 1 cup cheese. Fold bottom and top of each tortilla about 1 inch over filling; roll up, starting at 1 side. Place, seam-sides down, in greased 13x9-inch dish; cover with foil.
- Bake 25 minutes; sprinkle with remaining cheese. Bake, uncovered, 5 minutes or until cheese is melted. Serve topped with remaining sour cream.
Nutrition Facts : Calories 526.3 calories, Carbohydrate 90.6 g, Cholesterol 38.9 mg, Fat 12.4 g, Fiber 11.7 g, Protein 34.3 g, SaturatedFat 7.1 g, Sodium 1393.6 mg, Sugar 3.8 g
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