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
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
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
REVOLUTIONARY BURRITOS
Another copycat recipe from a local restaurant. Fact: we stole the recipe. The name of this Cuban-inspired burrito was changed to protect the innocent.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 15m
Yield 6 burritos
Number Of Ingredients 8
Steps:
- NOTE: All measurements given are estimated.
- In skillet, heat olive oil over medium heat and cook the sweet potatoes until golden on all sides, about 8-10 minutes. Remove from pan and drain on paper towel.
- In same pan, cook the plantains on both sides until golden. Drain on paper towel.
- Divide remaining ingredients among the tortillas.
- Roll up the burrito by first rolling only 1/4 of the way, stop, fold in sides, then roll the rest of the way up.
- Serve seam side down.
- Raise your fist, shout "Hail, Burrito"! and take a big bite.
Nutrition Facts : Calories 600.5, Fat 8, SaturatedFat 1.9, Sodium 710.4, Carbohydrate 115.5, Fiber 11.1, Sugar 8, Protein 16.9
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.
SUMMER VEGGIE BURRITOS
Make and share this Summer Veggie Burritos recipe from Food.com.
Provided by LA286570
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil over medium in the largest skillet you own.
- Add squash, zucchini, and onion.
- Cook, stirring occasionally, til tender.
- Add frozen corn.
- Cook til corn is tender.
- Add black beans.
- Cook til heated through.
- Warm tortillas.
- Spread some sour cream onto a tortilla.
- Spoon some veggies onto sour cream.
- Top veggies with salsa.
- Fold and enjoy.
- Notes: There will be some liquid in the veggie mix - use a slotted spoon so your burrito doesn't end up too drippy. I drain the veggies before I put away any leftovers. The last time I made these I served them to my toddlers as quesadillas with some Monterey Jack. It was easier for them to hold that way, and my husband decided he loved the quesadilla version, too. :).
Nutrition Facts : Calories 181.1, Fat 2.8, SaturatedFat 0.3, Sodium 13.9, Carbohydrate 32.6, Fiber 9.8, Sugar 4.7, Protein 10.2
KAREN'S VEGGIE BURRITOS
I was looking for a vegetarian burrito recipe and none on here sounded like what I was looking for so I made this up tonight. My daughter that does not like beans loved it and my son just had to try them too and loved them.We did not use cheese or anything but you may add if so inclined.
Provided by Queenofcamping
Categories Low Cholesterol
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion and garlic in the olive oil.
- When softened add rotel, black beans, baked beans, and corn.
- Let simmer down to get some of the fluid out for about 15 minutes.
- Put some rice on the tortilla then top with bean mixture and roll.
Nutrition Facts : Calories 751.9, Fat 15.1, SaturatedFat 2.8, Sodium 1128.8, Carbohydrate 135.3, Fiber 20.9, Sugar 15.4, Protein 26.8
CHICKEN MOLE BURRITOS
I love Chocolate Mole from a restuarant In Huntington Beach, Ca. We moved so I have been experimenting ever since. So here is what I think is the perfected version.
Provided by Lori4kidsmom
Categories Chicken Breast
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a large pan, add onion and garlic saute' for about five minutes till onion is tender. Add cumin, and both chili powders saute' for another couple of minutes mixture may stick to pan, add chopped or torn tortillas saute' for another minute. Then add cocoa, almonds, tomato sauce, chicken broth,brown sugar, and salt . Once mixture is blended transfer all but about 1 1/2 cups to a crock pot. cook the remaining in the pan just till it boils and save for later. Add 4 raw Chicken breast to the mole in the crock pot. Cook on high for about 4 hours, or on low for 6-8 hours stir in vinegar. Chicken will shred, Serve in warmed flour tortills with beans and cheese. top with the sauce that you saved sprinkle a little cheese and put burritos in the broiler for about 2 minutes. Enjoy!
Nutrition Facts : Calories 955.9, Fat 36.5, SaturatedFat 10.8, Cholesterol 87.7, Sodium 2117.3, Carbohydrate 108.5, Fiber 12.8, Sugar 11.2, Protein 48.6
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