Best Mushroom And Kale Burritos Recipe By Tasty Recipes

Roasted Vegetable Burritos image

Provided by Kay Chun

Time 30m

Yield 4 servings

Number Of Ingredients 14

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.

Freezer-Prep Veggie Breakfast Burritos Recipe by Tasty image

Provided by Isabel Castillo

Categories Breakfast

Time 30m

Yield 8 burritos

Number Of Ingredients 15

olive oil, to taste
½ small white onion
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 cup cremini mushroom, sliced
kosher salt, to taste
1 cup kale, roughly chopped
8 large eggs
⅓ cup whole milk
pepper, to taste
8 whole wheat tortillas
16 oz pinto bean
¼ cup shredded cheddar cheese
¼ cup shredded monterey jack cheese
salsa, for serving

Steps:

Heat a large skillet over medium heat with a drizzle of olive oil. Add the onion and cook for 3 minutes, or until translucent. Add the bell peppers and mushrooms and season with salt. Sauté for 1-2 minutes, then cover and cook for 5 minutes, until the peppers and mushrooms are softened.
Add the kale and cook until wilted. Remove the veggies from the pan and set aside. Wipe out the pan.
In a bowl, combine the eggs, milk, salt, and pepper. Whisk to combine. Set aside.
Heat another drizzle of olive oil in the clean pan. Add the eggs and cook until scrambled to your liking. Remove from the heat.
Lay a tortilla on a clean work surface. Add about ⅛ of the eggs and cooked vegetables, 2 ounces of beans, and ½ tablespoon each of the cheddar and Monterey Jack cheeses to the center. Fold in the sides of the tortilla, then roll into a burrito. Repeat with the remaining ingredients.
Heat a clean skillet over medium-high heat. Sear the burritos on both sides, starting with the seam side, until the tortilla is brown and crisp.
Wrap the burritos individually in foil or reusable beeswax wraps. They will keep in the freezer for up to 3 weeks.
When ready to eat, unwrap a burrito and microwave for 3 minutes. Serve with salsa.
Calories: 345 Total fat: 12 grams Total carbs: 41 grams Dietary fiber: 10 grams Sugars: 4 grams Protein: 20 grams
Enjoy!