CHIPOTLE-INSPIRED VEGETARIAN BURRITO BOWL
This homemade take on Chipotle's sofritas is made from crumbled tofu simmered in a spicy poblano sauce. It's not just for vegetarians-even the meat lovers in your life will find this dish hard to resist. We serve the mixture in bowl form with brown rice, black beans, pico de gallo and lettuce, but it's also great as a taco or burrito filling.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to broil.
- Place the onion wedges and poblano on a rimmed baking sheet and rub with 1 tablespoon of the olive oil. Broil, turning several times with tongs, until the poblano has collapsed in on itself and the vegetables are charred, 6 to 8 minutes. Remove from the oven. When the poblano is cool enough to handle, remove and discard the skin, stem and seeds.
- Transfer the poblano to a blender. Add the charred onion wedges, chipotle pepper and adobo sauce, garlic, soy sauce, tomato paste, chili powder, vinegar, cumin, 1/2 cup water, 3/4 teaspoon salt and a few grinds of pepper. Blend until smooth, then set the poblano mixture aside.
- Cut the tofu crosswise into 1/4-inch-thick planks, then press the pieces between a couple paper towels to remove as much moisture as possible. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until well browned, about 5 minutes per side. Transfer to a plate to cool.
- Heat the remaining 1 tablespoon olive oil in the same skillet, then add the diced onions and cook, stirring occasionally, until tender, about 6 minutes. Using your hands, tear and crumble the tofu into very small pieces and add to the skillet. Cook, stirring to combine, until warmed through, about 2 minutes.
- Add the poblano mixture and 1/2 cup water to the skillet and cook until it's bubbling all over and the tofu has absorbed some of the sauce, about 5 minutes. Add 1 to 2 more tablespoons water if the mixture gets too dry (it should be saucy). Taste and add more salt and pepper, if needed.
- Serve over rice and beans and top with lettuce and pico de gallo.
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.
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.
VEGAN BURRITOS
Pack these vegan wraps with vegetables, rice and chipotle black beans to make a delicious and nutritious lunch.
Provided by Lulu Grimes
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 513 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 1.7 milligram of sodium
APPETIZING VEGETARIAN BURRITOS
An easy vegetarian burrito recipe I whipped up one night. This is very basic and can be dolled up however you like. I serve these topped with sour cream, shredded Cheddar cheese, chopped tomatoes, and sliced green onions.
Provided by Jennyness
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat. Saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. Add chili powder and cumin; saute until onion is soft, about 5 minutes more. Stir garlic into onion mixture and saute until fragrant, about 30 seconds.
- Stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes.
- Mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. Season filling with lime juice, hot sauce, salt, and black pepper.
- Spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining filling and tortillas.
Nutrition Facts : Calories 382.4 calories, Carbohydrate 60.1 g, Fat 9.8 g, Fiber 10.3 g, Protein 12.6 g, SaturatedFat 1.9 g, Sodium 925.1 mg, Sugar 5.9 g
VEGGIE BURRITO FILLING (CROCK POT)
This tasty burrito filling is something like a chilli but is fantastic wrapped in a tortilla. When done, top off with your favorite burrito condiments, such as cheese, sour cream, grilled veggies, lettuce, avocado, salsa, hot sauce, onions, sprouts, olives... you get the idea- and wrap in a tortilla (I like whole or multi grain). I use a 6 quart crock pot. If yours is smaller I'd suggest using less liquid. If it turns out to be too watery, then take the lid off and let it cook down a bit. Adjust the seasonings for your own taste- use less or more chilis. If you are not crazy about cumin try some taco seasoning instead. This recipe is flexible. Cook time does not reflect the overnight soaking time of the beans.
Provided by VegSocialWorker
Categories Grains
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 164.8, Fat 1, SaturatedFat 0.1, Sodium 295.2, Carbohydrate 32.4, Fiber 7.5, Sugar 7.1, Protein 8.6
BEEF AND VEGGIE BURRITO FILLING
This is a one-skillet meal! Ground beef, peppers, onions, and tomatoes are well seasoned and ready for your favorite tortilla wrap and toppings. This is a great way to sneak in a few more veggies to a family favorite!
Provided by subaruthie
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 205.5, Fat 11.9, SaturatedFat 4.5, Cholesterol 51.4, Sodium 487.7, Carbohydrate 9.8, Fiber 2.1, Sugar 6.1, Protein 15.2
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THE ULTIMATE VEGETARIAN BURRITO - DISHING OUT HEALTH
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Ratings 36Calories 478 per servingCategory Dinner, Entree, Lunch
- Prepare Zesty Avocado Cream Sauce: To a food processor, add avocado, cilantro, sour cream (or Greek yogurt), jalapeño, garlic, lime juice, and salt. Blend mixture, stopping to scrap down the sides as needed, until mostly smooth. Set aside.
- Prepare Cilantro-Lime Rice: In a small saucepan, combine dry rice with 2 cups of water and 1/2 tsp. salt. Bring mixture to a boil, reduce heat to medium-low, cover, and gently simmer for 15 to 18 minutes, or until the liquid is absorbed and rice is tender.Remove from heat and stir in 2 tsp of the olive oil, chopped fresh cilantro, lime zest, and lime juice. Keep covered while you prepare remaining components.
- Sauté Fajita Veggies: While the rice cooks, heat remaining 2 Tbsp. olive oil in a large skillet over medium-high. Once hot, add bell peppers, poblano pepper, and red onion. Cook 7 to 9 minutes, stirring only occasionally, until tender. Stir in 1 Tbsp. taco seasoning and remove from heat.
- Prepare Chipotle Black Beans: Drain and lightly rinse black beans. Shake off excess water and transfer to a bowl. Stir in adobo sauce, ground cumin, and remaining 1/4 tsp. salt. Cover with a damp paper towel and microwave for 2 minutes, stopping at 1 minute to stir through, until warm.
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5/5 (4)Total Time 30 minsCategory Main CourseCalories 331 per serving
- Heat oil in a large sauté pan over medium. Add bell peppers, white part of the green onions, salt, and pepper and sauté until crisp-tender, about 4 minutes
- Add the corn, zucchini, cumin, chipotle chili powder, and garlic. Continue to sauté until the vegetables are tender, about 5 minutes.
- Add the black beans and cherry tomatoes cook until the tomatoes soften, the beans are heated through, and most of the moisture has evaporated. Stir in green tops of green onions, reserving some to sprinkle on top, and feta cheese.
- Fill and roll burritos. Serve topped with cilantro, additional feta cheese, green onion tops, and cherry tomatoes, as desired. Enjoy immediately.
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