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.
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
PHIL'S TEX-MEX BURRITOS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and grease a 9 by 13-inch baking pan.
- In a large skillet, cook the beef until mostly browned. Stir in onions, chiles and garlic and cook until onions have softened. Add the tomatoes, oregano and cumin and cook until the tomatoes have thickened to form a sauce about 10 minutes.
- Heat the tortillas so that they are pliable--either over a gas flame or in a microwave oven.
- Divide meat among the tortillas, about 1/4 cup per tortilla, and sprinkle each with cheese. Roll up tortillas and place in baking dish and top with more grated cheese. Bake for 10 minutes. Garnish with a thick salsa, sour cream and chopped cilantro if desired.
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.
BAKED VEGGIE TEX MEX BURRITOS
I like this recipe for it's simplicity. Modified to suit tastes from "What's Cooking" seen on the "W" network.
Provided by Lori Mama
Categories Onions
Time 35m
Yield 4 pieces, 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- In large saute pan over medium heat.
- saute vegetables in the salad dressing until just cooked.
- add salsa and heat through.
- add 1/2 cup of the cheese.
- stir until melted.
- lay tortillas on flat surface.
- divide veg mixture among them.
- fold each into burritos.
- Place on cookie sheet lined with parchment paper.
- sprinkle remaining cheese over.
- bake for 15-20 min or until just crisp.
- Add toppings of your choice.
TEX-MEX BURRITOS
Got a hungry gang? Serve these seriously filling burritos, with beans, meat, potatoes, spirited chiles, and thick salsa topping it all.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 5
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onion and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.
- Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.
- Spoon 1/2 cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.
- Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.
Nutrition Facts : Calories 815, Carbohydrate 96 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 8 g, Protein 41 g, SaturatedFat 14 g, ServingSize 1/5 of Recipe, Sodium 1630 mg, Sugar 5 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 TEX-MEX TORTILLA WRAPS
Make and share this Veggie Tex-Mex Tortilla Wraps recipe from Food.com.
Provided by Mirj2338
Categories Breakfast
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the beans, lime juice, orange juice, garlic, salt, and cayenne pepper in a food processor and process until smooth.
- Spoon the mixture into a bowl and stir in the scallions and bell peppers.
- Spread one-fourth of the mixture on each tortilla.
- Roll the tortillas tightly and top with salsa.
TEX-MEX BURRITOS
Can never go wrong with Tex-Mex. My husband and I love these easy burritos. A little too spicy for our kids, but just right for adults.
Provided by ratherbeswimmin
Categories Beans
Time 52m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a non-stick skillet, add ground beef, potatoes, onion, garlic, and jalapeno peppers.
- Cook over medium-high heat for 5-7 minutes or until beef is browned and vegetables are tender; stir often; drain well.
- Add in beans, salt, pepper, and ground cumin (if desired) to the skillet; stir to mix.
- Bring to a boil; lower heat, and simmer for 5 minutes, stir often.
- Spoon 1/2 cup mixture onto the center of each tortilla.
- Sprinkle with 2 generous tablespoons of cheese.
- Roll up burrito-style, enclosing filling and folding ends under.
- Place burritos seam side down in a greased 13x9 inch baking dish; cover with foil.
- Bake at 350° for 10-12 minutes or until thoroughly heated.
- Serve with salsa and sour cream.
Nutrition Facts : Calories 409.9, Fat 16.4, SaturatedFat 8.1, Cholesterol 79.1, Sodium 502.7, Carbohydrate 32.8, Fiber 5.8, Sugar 1.3, Protein 32.4
BLACK BEAN AND VEGETABLE BURRITOS
An easy Black Bean and Vegetable Burritos recipe
Categories Sandwich Bean Tomato Vegetable Vegetarian Quick & Easy Healthy Jalapeño Bon Appétit
Yield Serves 4
Number Of Ingredients 14
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.
VEGETARIAN TEX MEX BEAN BURRITOS
Quick and easy spicy bean burritos that the whole family will enjoy! Tex-Mex is a highly spiced and vibrant style of cooking that developed as an evolution of Northern Mexican cuisine. These burritos are fairly spicy with 1/2 tbsp chili powder and medium salsa. Feel free to increase the chili powder if using a milder salsa. I also use whole-wheat tortillas for extra fibre. These freeze well.
Provided by LUv 2 BaKE
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, process beans and seasonings until smooth.
- Spread out the 8 tortillas; add an equal amount of the bean mixture in the center of each tortilla.
- On top of the bean mixture on each tortilla, add a sprinkle of mozzarella and cheddar cheese, some salsa, chopped pepper, and sour cream.
- Fold tortillas up into burritos (fold the bottom third of tortilla over the filling; fold over both sides of tortilla; roll up to enclose the filling).
- Place burritos in a nonstick frying pan or electric frying pan over medium heat.
- Flip burritos often until golden brown.
- OAMC; To Freeze - For a quick snack or dinner later on, after finishing frying, place single burritos (or family size portions if for a family meal) into plastic storage bags, then place individual bags into large freezer bag and freeze.
- To re-heat - When ready for a burrito, pop it out of the bag and heat in the microwave for 1-2 minutes on medium power. Or, for a crispier burrito, pan fry the burrito until warm the outside is crisp.
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BAKED ENCHILADA STYLE VEGGIE BURRITOS - SHE LIKES FOOD
From shelikesfood.com
5/5 (6)Total Time 45 minsCategory DinnerCalories 347 per serving
- 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.
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