Vegetable Burritos Recipes

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.

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.

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

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.

Steps:

• Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/3 cups water and 1 teaspoon salt to a boil. Stir in rice and chipotle. Return to a boil; reduce heat to a simmer. Cover; cook until rice is tender, about 45 minutes. Remove from heat; let stand, covered, until dry, about 15 minutes. Fluff with a fork.
• Meanwhile, in a roasting pan, toss bell peppers and carrots with oil and chili powder. Season with salt and pepper. Roast, tossing occasionally, until vegetables are fork-tender and lightly browned, about 30 minutes. Remove from oven; toss with spinach to wilt.
• Warm tortillas according to package instructions. Dividing rice, cheese, and vegetables equally among tortillas, wrap burritos. Serve with salsa, if desired.

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.

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.