ROCK 'N' MOLE VEGGIE BURRITOS
I have shamelessly ripped off restaurant menu items on a fairly consistent basis, tweaked them this way and that and made my own. This burrito recipe is one of many recipes I've blatantly stolen. I am no longer to be trusted. Even Denny's reserves the right to serve me.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 10m
Yield 6 burritos
Number Of Ingredients 7
Steps:
- For each tortilla divide the ingredients, adding the mole sauce last.
- Garnish with cilantro leaves and roll up burrito fashion.
- Begin by rolling the tortilla 1/4 up, stop, fold in sides and finish rolling up. Serve seam side down.
- Hurray for copycat recipes!
Nutrition Facts : Calories 503.1, Fat 9, SaturatedFat 3.2, Cholesterol 11.2, Sodium 530.5, Carbohydrate 88, Fiber 7.3, Sugar 0.8, Protein 17.6
GRILLED VEGGIE BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 burritos
Number Of Ingredients 20
Steps:
- Prepare a grill for medium heat.
- Split the yellow squash and zucchini lengthwise down the middle. Brush them and the corn with olive oil, sprinkle with salt and pepper and grill until the veggies are somewhat soft and have nice grill marks. Allow to cool slightly, then cut the squash and zucchini into large dice. Scrape the corn from the cob.
- Warm the tortillas in a microwave. Heat the black beans in a pot and mash with a fork.
- To build the burritos, heap some Garlic Cilantro Lime Rice, mashed beans and diced veggies in the middle of each tortilla. Top with grated cheese, chopped tomatoes, chopped onions and sour cream. Tuck in the ends and roll into a burrito shape.
- Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
- Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
- 2012 Ree Drummond, All Rights Reserved
FULL-OF-VEGGIES BURRITOS
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
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
VEGGIE BURRITOS
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
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
EASY VEGGIE BURRITO FOR ONE (VEGAN)
I made this for my sister last night, and she raved so spontaneously that I realised this was probably good enough to post here! :-) Personally, I would use less of the bell peppers, but she loves them! You can also add some fresh corn kernels, if you have them... play around with this recipe as much as you want!
Provided by Anu_N
Categories Breakfast
Time 15m
Yield 1 burrito, 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat water (yes, water!) in a saucepan and saute the onions and bell peppers until the peppers are as tender as you want them.
- Add the garlic powder, tomatoes, basil, oregano and cook until tomatoes are soft.
- Now add the refried beans and cook until bubbling.
- Meanwhile, heat a skillet and heat the tortilla, about 15 seconds on each side; remove from the skillet onto serving dish.
- Spoon the refried beans mixture into the centre of the tortilla, fold the right and left sides one-third to the centre, then roll up from top to bottom and eat immediately!
- Or, roll it any way you want, and eat immediately!
- Top with salsa, if you like.
Nutrition Facts : Calories 115.2, Fat 2.5, SaturatedFat 0.6, Sodium 195.8, Carbohydrate 20.3, Fiber 2.4, Sugar 3.2, Protein 3.4
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.
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