Veggie Burrito Filling Recipes

FULL-OF-VEGGIES BURRITOS

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.

VEGAN BURRITOS

Steps:

• To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Tip in the tomatoes, stir and bring to a simmer. Season with salt. Simmer until thick, add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.
• If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.
• Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a shake of hot sauce, if you like. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly in foil, if you like, and cut in half.

VEGETABLE BURRITOS

Steps:

• Cook first 4 ingredients in oil in a large skillet over medium-high heat, stirring constantly, until tender.
• Remove from heat; drain.
• Combine cooked vegetables, drained kidney beans, olives, and pepper.
• Spoon about 1/2 cup bean mixture evenly down center of each tortilla.
• Top with 1 tbls.
• sour cream, 1 tbls salsa, and 1 tbls cheese; fold opposite sides over filling.
• Coat a large nonstick skillet or griddle with cooking spray.
• Heat over medium-high heat until hot.
• Cook tortillas, seam-side down, 1 minute on each side or until thoroughly heated.
• Top with 1 tbls salsa.
• Garnish with parsley or cilantro if desired.
• Yield: 8 servings.

BLACK BEAN AND VEGETABLE BURRITOS

Steps:

• Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
• Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
• Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.

BEEF AND VEGGIE BURRITO FILLING

Steps:

• Brown the ground beef on medium-high heat.
• Drain beef if needed.
• Add onions, bell peppers, and tomato (time saver: use a frozen chopped pepper and onion mix).
• Add salt, sugar, and spices. Stir well.
• Add water and allow to simmer for flavors to combine. Cook until water evaporates.
• Serve in tortilla wraps with your favorite toppings.

VEGGIE BURRITO FILLING (CROCK POT)

Steps:

• Add all of the ingredients to the crock pot and cover.
• Cook on low 8-10 hours.
• I usually wait to season with cumin and chilli powder until it is time to eat, but you can probably add it all in at one time.
• Enjoy!