Veggie Burritos Recipes

ALEX'S VEGGIE-PACKED BURRITOS

Alex's Veggie-Packed Burritos image

Provided by Ree Drummond : Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

4 cups bite-size cauliflower florets
2 green bell peppers, cut into strips
2 yellow bell peppers, cut into strips
1 large red onion, halved then quartered
One 15.5-ounce can garbanzo beans, drained
3 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon turmeric
1 teaspoon ground cinnamon
8 whole wheat tortillas
One 10-ounce container red pepper hummus
1 1/2 cups cooked brown rice
1/2 cup store-bought tzatziki
4 cups baby kale
Hot sauce, to taste, optional

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.

ROASTED VEGETABLE BURRITOS

Roasted Vegetable Burritos image

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

Ingredients

12 ounces white, cremini or stuffing mushrooms, cut into 1/2-inch pieces
3 large poblano chiles (12 ounces), seeded and cut into 1-inch pieces
1 medium sweet potato (8 ounces), peeled and cut into 1/2-inch cubes
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1 cup shredded Monterey Jack (4 ounces)
1 Haas avocado, mashed with a fork
4 (9- to 10-inch) flour tortillas
1/2 cup sour cream
1 packed cup shredded butter or bibb lettuce
1/2 cup pico de gallo or salsa, store-bought or homemade

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.

FULL-OF-VEGGIES BURRITOS

Full-of-Veggies Burritos image

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

Ingredients

1 tablespoon oil
1 (8 ounce) package portobello mushrooms, chopped
1 onion, diced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, drained and 2 tablespoons juice reserved
1 tablespoon chorizo sausage spice seasoning (such as Chimayo Chorizo Sausage Spice by Savory Spice Shop®)
1 (16 ounce) bag chopped fresh spinach
8 (10 inch) flour tortillas, warmed

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

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