BAKED ENCHILADA STYLE VEGGIE BURRITOS
An easy and healthy Mexican dinner that your whole family will love!
Provided by She Likes Food
Categories Dinner
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Pre-heat oven to 400 degrees F. Heat a large pan over medium heat and add olive oil, onion, red pepper, zucchini, salt, pepper and spices. Cook for 7 minutes and then add kale and cook for another 2 minutes.
- Pour 1 cup of enchilada sauce into the bottom of a 9×13 inch baking dish. Spread 1/3 cup refried beans in the middle of your tortilla and top with 1/4 cup cheese and 1/6 of the veggie mixture. Fold the sides of the tortilla in and then roll up tightly. Place burrito in the pan and repeat with the remaining 5 tortillas.
- Pour the remaining 1 cup of enchilada sauce over the burritos and top with 1/2 cup cheese. Bake burritos until cheese is melted and burritos are heated through, 15-20 minutes. Garnish with your favorite burrito toppings and enjoy.
Nutrition Facts : ServingSize 1 burrito, Calories 347 calories, Sugar 3 g, Sodium 1343 mg, Fat 19 g, SaturatedFat 9 g, Carbohydrate 31 g, Fiber 7 g, Protein 17 g, Cholesterol 45 mg
ALEX'S VEGGIE-PACKED BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 19
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.
VEGETARIAN BURRITO CASSEROLE
I made this one night when I was trying to use up some leftover Mexican ingredients. It turned out very tasty and left everyone asking for more.
Provided by BONF
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, and taco seasoning in a medium frying pan over medium high heat. Cook and stir, breaking up tomatoes, for 10 minutes.
- Lay 1 flour tortilla in a lightly greased 8x8 inch baking dish. Layer with one half of the beans, jalapeno slices, rice, salsa, soy mixture, and 1 cup Cheddar cheese. Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups Cheddar cheese.
- Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.
Nutrition Facts : Calories 486.5 calories, Carbohydrate 35.9 g, Cholesterol 45.3 mg, Fat 18 g, Fiber 7.7 g, Protein 50.8 g, SaturatedFat 9.7 g, Sodium 1806.7 mg, Sugar 6.3 g
VEGETARIAN WET BURRITO BAKE
This has evolved from a recipe I found in community cookbook. Very tasty and spicy depending on the salsa used. I use so many peppers because I like the colors, but you could just use your favorite.
Provided by Morgan Librarian
Categories Black Beans
Time 1h
Yield 4 burritos, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Cook rice.
- Combine rice, beans, peppers, onion, cumin, and chili powder in large bowl.
- Line 9"x13" glass baking dish with half of salsa.
- Fill 4 tortillas with filling mixture. Sprinkle some cheese in each (optional).
- Wrap using burrito fold (fold ends in then fold over).
- Place finished burritos in pan.
- Cover with remaining salsa.
- Cover the dish with foil and bake for about 30 minutes.
- Remove foil and sprinkle the rest of the cheese over the burritos.
- Bake for another 10 minutes or until cheese is melted.
Nutrition Facts : Calories 580.5, Fat 14, SaturatedFat 6, Cholesterol 18.1, Sodium 1457.4, Carbohydrate 93.7, Fiber 12.1, Sugar 7.3, Protein 22.4
VEGGIE BURRITO BOWL RECIPE BY TASTY
Here's what you need: olive oil, zucchini squashes, yellow bell pepper, red bell pepper, garlics, cannellini bean, fresh thyme leaf, cayenne pepper, salt, flour tortillas, guacamole, pico de gallo
Provided by Dhruv Vohra
Categories Lunch
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (175°C).
- Turn a muffin tin upside down, and stuff tortilla shells into the spaces between the cups so that the tortillas form a bowl shape. Bake for 20-25 minutes until golden and crispy.
- Heat the olive oil in a large, nonstick skillet. Toss in the diced bell peppers, zucchini, salt, cayenne pepper, thyme, and garlic, and sauté until the vegetables have softened, about 8 minutes.
- Add in the cannellini beans and sauté just until the beans have fully warmed through, about 2 minutes.
- Divide the mixture evenly between 4-6 tortilla bowls. Top with guacamole and pico de gallo and serve.
- Enjoy!
Nutrition Facts : Calories 675 calories, Carbohydrate 115 grams, Fat 59 grams, Fiber 18 grams, Protein 29 grams, Sugar 14 grams
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
SPRING VEGGIE BURRITO BAKE
I got this from a seasonal cookbook. Sometimes it's too early for fresh spinach, so I go for turnip greens. The tumeric adds a little flavor and gives the rice that yellow "Spanish rice" look. I like cooking this in my Dutch oven on a Sunday.
Provided by Valeria
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, sauté 1 clove garlic (minced), onion, uncooked rice and ground tumeric in 1 tablespoon oil until onion is tender. Stir often.
- Add broth and mix well. Simmer, covered, until liquid is absorbed, about 15 minutes for white rice, 40 minutes for brown rice. Remove from heat, let stand 5 minutes, fluff with fork.
- While rice cooks, heat 1 tablespoon oil in frypan on high heat. Add garlic and spinach, one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist, with loose leaves, not clumped together.
- Mix black beans and chili powder in a bowl. Layer ingredients as follows in 2-quart casserole: half of spinach, all of the rice, all of the beans, remaining spinach.
- Sprinkle cheese on top. (At this point, casserole may be tightly covered and refrigerated until ready to bake.) Cover and bake at 375F until sizzling, 45 minutes. Or heat in microwave about 10 minutes then let stand 5 minutes. Serve by spooning into warm flour tortillas. Optional garnishes: salsa, avocados, guacamole, sour cream, Tabasco pepper sauce, chopped fresh cilantro, lime wedges.
Nutrition Facts : Calories 414.3, Fat 10.6, SaturatedFat 5.9, Cholesterol 25.1, Sodium 553.9, Carbohydrate 59, Fiber 11.8, Sugar 2.2, Protein 22.8
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