Meatless Mexican Burritos Recipes

MEATLESS MEXICAN BURRITOS

Meatless Mexican Burritos image

Hearty burritos loaded with potatoes, beans, salsa, corn and peppers are so satisfying, you'll never miss the meat.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 10

Number Of Ingredients 7

Ingredients

1 package Betty Crocker™ julienne potatoes
1 cup milk
1 can (15 ounces) spicy chili beans in sauce, undrained
1 jar (11 ounces) Old El Paso™ Thick 'n Chunky medium salsa
1 can (11 ounces) whole kernel corn with red and green peppers, drained, if desired
10 Old El Paso™ flour tortillas (8 inches in diameter)
Sour cream, if desired

Steps:

Heat Potatoes, Sauce Mix, milk, beans and salsa to boiling in 2-quart saucepan over medium-high heat, stirring frequently; reduce heat. Cover and simmer 20 minutes, stirring frequently.
Stir in corn. Simmer uncovered 3 to 5 minutes, stirring frequently, until hot.
Divide mixture evenly among tortillas. Fold 1 end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end. Serve with sour cream.

Nutrition Facts : Calories 270, Carbohydrate 51 g, Cholesterol 5 mg, Fat 1/2, Fiber 5 g, Protein 10 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 900 mg

VEGETARIAN BURRITOS

Vegetarian Burritos image

Vegetarian burritos even meat lovers will enjoy, kids won't even know they are eating their veggies. Packed with mexican flavors and delicious fresh vegetables.

Provided by MyHappyEatings

Categories Onions

Time 45m

Yield 6 burritos, 4 serving(s)

Number Of Ingredients 17

Ingredients

1 green bell pepper, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 white onion, sliced into this strips
15 ounces refried beans
15 ounces black beans, drained
1/2 cup frozen corn
1 tablespoon taco seasoning
1/4 cup sour cream
2 cups iceberg lettuce, chopped
2 roma tomatoes, seeded and chopped
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon unsalted butter
1/3 cup water
6 burrito-size flour tortillas
1 cup monterey jack and cheddar cheese blend, blend shredded

Steps:

Preheat oven to 325 degrees F.
In a large skillet, sauce bell peppers and onion until tender in olive oil over medium-high heat, set aside.
In a small saucepan, heat refried beans, water and taco seasoning over medium-low heat.
In a non-stick skillet, saute corn in butter, salt and pepper for 1 - 3 minutes or until done.
Assemble burritos with all ingredients excluding tomato and lettuce.
Wrap burritos in foil and place on baking sheet, bake for 30 minutes.
Unwrap burritos and top with lettuce and tomato.

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