VEGETARIAN BURRITOS
Provides the perfect protein combination....beans and corn. This is a recipe from the Moosewood Restaurant. (I've updated the # of servings...I agree with Longhorm Mama....1 burrito is reasonable serving..thanks for the input) The filling also freezes well. I make a big batch and freeze the filling in ziploc bags and then assemble and bake when needed.
Provided by MsBindy
Categories Cheese
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Drain the cooked beans and save the liquid.
- Saute the garlic and onions in oil for several minutes until onions are translucent.
- Add the peppers and all of the spices and continue to saute until peppers are tender.
- Cover the vegetables, remove from heat, and set aside.
- Mash the beans with a potato masher adding enough of the reserved liquid to reach the consistency of mashed potatoes.
- Mix the mashed beans, vegetables, corn, olives, and cheese. Salt to taste.
- Preheat oven to 400°F.
- Place each tortilla flat on the counter.
- Spoon about 1/2 - 3/4 cup bean mixture onto the tortilla half closest to you.
- Roll the tortillas from the bottom up, putting pressure on the fililng so that it will be evenly distributed and will reach the open edges of the rolled tortilla.
- Place the burritos, rolled edge down in an oiled baking pan.
- Brush will oil, cover with a damp cottom cloth, and bake, tightly covered with foil for 45 minutes.
- Uncover the pan, remove the cloth, sprinkle with additional grated cheese and bake 5 more minutes.
- Serve the burritos topped with sour cream.
EASY FREEZER VEGETARIAN BLACK BEAN BURRITOS
A great and super-easy recipe for take-along lunches to work, school, etc. Instead of store-bought salsa, an excellent ingredient is recipe 276150. You can embellish them a million ways. This is one of my favorite OAMC recipes because making 12 burritos literally takes less than 10 minutes and makes 12 really yummy lunches.
Provided by norsecookie
Categories Lunch/Snacks
Time 10m
Yield 12 burritos, 12 serving(s)
Number Of Ingredients 5
Steps:
- Set out a 9x11 baking pan to place folded burritos in.
- Whirl Black Beans (drained slightly) in a food processor for 3-5 seconds to make a thick paste.
- Warm up tortillas in the microwave. Place all 12 on a plate on high for about 45-60 seconds.
- Spread bean paste on tortilla. Layer on veggies, salsa, and cheese, (leftover chicken, shredded would also be good).
- Roll up, folding in ends.
- Place seam-side down into baking pan.
- Repeat process for all 12.
- Place baking pan in freezer until burritos are frozen solid.
- Wrap individually in foil/freezer paper and place in a large Ziploc bag for easy grab-and-go lunch.
- To reheat: cover with paper towel and microwave for 30-60 seconds, depending on microwave. Top with extra salsa, sour cream or plain yogurt with cumin.
VEGETARIAN BLACK BEAN BURRITOS
This is one of our favorite summer dinners - a black bean vegetarian burrito. Full of flavor and good for you too! Serve on flour or corn tortillas with cheese, sour cream or yogurt, tomatoes, and whatever burrito toppings you like!
Provided by ZAINAB19
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk olive oil, vinegar, hot sauce, salt, and black pepper together in a microwave-safe glass or ceramic bowl.
- Layer garlic, chopped onion, sliced onion, zucchini, olives, cabbage, jalapeno, and black beans, respectively, over hot sauce mixture. Cover the bowl with plastic wrap and poke a few holes in the top.
- Microwave for 5 minutes; stir, recover with plastic wrap, and microwave until filling is hot throughout, about 5 minutes more.
- Spoon hot 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 tortillas and filling.
Nutrition Facts : Calories 416.8 calories, Carbohydrate 60.6 g, Fat 13.9 g, Fiber 11.2 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 1288.9 mg, Sugar 3.7 g
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.
VEGETARIAN BEAN BURRITOS
An alternative to using canned refried beans which usually contain lard. Add your favorite burrito fixings!
Provided by Megan
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
- Cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
- Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.
Nutrition Facts : Calories 481.3 calories, Carbohydrate 63.6 g, Cholesterol 32.7 mg, Fat 15.2 g, Fiber 13.2 g, Protein 23.5 g, SaturatedFat 8.7 g, Sodium 682.4 mg, Sugar 1.2 g
VEGETARIAN BURRITOS
Steps:
- Toss the vegetables in a large bowl with the oil, garlic, oregano, salt and pepper. Let sit at least 1 hour to marinate.
- Preheat the grill.
- Grill the vegetables over hot coals (or cook in a hot dry skillet) until tender, turning occasionally to avoid charring.
- To assemble, warm the tortillas briefly on the grill to render them pliable, and spread them out on a counter. Divide the vegetables and place in a strip down the center of each tortilla. Top with the Avocado Corn Relish and drizzle with some of the Tomatillo Salsa (being careful not to over sauce, or the burritos will be soggy). Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder. Serve immediately, with the remaining salsa on the side.
- Place the flour, salt and shortening in the bowl of a heavy-duty mixer. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
- Divide the dough into 8 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.
- Cut out eight 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
- To cook, heat a dry griddle or 12-inch non-stick skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadillas or other dishes.
- Yield: 8 large tortillas
- Method for Tomatillo Sauce (Green Salsa):
- In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
- Heat 1/2 cup of the olive oil in a large skillet over medium heat.
- Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
- Cut the avocados, bell pepper and roasted poblanos into 1/4-inch dice.
- Add to the Sauteed corn along with the scallions, red wine vinegar and the remaining 1/4 cup olive oil.
- Mix well and let sit 20 to 30 minutes to blend the flavors.
- Serve at room temperature. Corn relish can be stored, tightly covered, in the refrigerator up to a day. To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.
MAKE-IT-DON'T-BUY-IT FROZEN VEGETARIAN BURRITOS
If you're in a rush, wrap your frozen burrito in parchment paper and microwave on high 4 to 5 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cook the brown rice according to the package directions. Transfer to a large bowl and cool completely.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft and lightly browned, about 4 minutes. Add the tomato paste, chile powder and cumin and cook, stirring, until fragrant, about 1 minute. Add the black beans, squash, 1 cup water and 1/2 teaspoon salt. Bring to a simmer and cook until the beans are soft and most of the liquid has reduced but the mixture is still slightly saucy, 8 to 10 minutes. Add the spinach, in batches if needed, and fold in until wilted. Allow to cool completely.
- Lay the tortillas out on a clean work surface. Put 1/2 cup of the rice in the center of each tortilla, about 1 inch from the edges, and top with about 1/2 cup of the bean filling. Sprinkle each with 2 heaping tablespoons Cheddar, and add a few dashes of hot sauce. Fold the edge nearest to you over the filling, fold in the sides and finish rolling up. Wrap tightly first in plastic wrap and then in foil, and freeze for up to 2 weeks.
- To reheat in a microwave: Wrap the frozen burrito in parchment paper and microwave on high until hot in the center, 4 to 5 minutes.
- For the crunchy oven method: Preheat the oven to 425 degrees F. Spray each side of the burrito generously with cooking spray and place seam-side down on a baking sheet. Cook until golden and crispy on the outside and hot inside, turning about halfway through, 25 to 30 minutes.
- Serve with reduced-fat sour cream, salsa and guacamole if desired.
GRACIE'S AMAZING VEGETARIAN BURRITOS
These are quick and easy to make, as well as incredibly tasty and filling. One of my husband's very favorite dishes, he always stuffs himself with one too many! Serve with grape tomatoes, shredded cheese, chopped lettuce, sour cream, and fresh guacamole. You can use any wrap instead of the flour tortillas, if desired.
Provided by That Grace
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet or wok over medium-high heat. Cook and stir onion, garlic, 1 1/2 teaspoons chili powder, 1 teaspoon black pepper, 1 teaspoon cayenne pepper, and cumin in hot oil until onion softens, 3 to 5 minutes.
- Stir pinto beans, black beans, corn, and rice together in a bowl. Add bean mixture to skillet 1 cup at a time, stirring well after each addition. Stir remaining chili powder, black pepper, and cayenne pepper into beans mixture, reduce heat to medium, cover the skillet with a lid, and cook, stirring as necessary, until heated through and flavors blend, 3 to 5 minutes.
- Spoon 1/6 of the bean mixture in a line across the middle of 1 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 bean mixture and tortillas.
Nutrition Facts : Calories 394.4 calories, Carbohydrate 66.9 g, Fat 9.2 g, Fiber 9.3 g, Protein 12.6 g, SaturatedFat 1.9 g, Sodium 745.7 mg, Sugar 3.3 g
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
VEGETARIAN BURRITOS
Vegetarian burritos even meat lovers will enjoy, kids won't even know they are eating their veggies. Packed with mexican flavors and delicious fresh vegetables.
Provided by MyHappyEatings
Categories Onions
Time 45m
Yield 6 burritos, 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F.
- In a large skillet, sauce bell peppers and onion until tender in olive oil over medium-high heat, set aside.
- In a small saucepan, heat refried beans, water and taco seasoning over medium-low heat.
- In a non-stick skillet, saute corn in butter, salt and pepper for 1 - 3 minutes or until done.
- Assemble burritos with all ingredients excluding tomato and lettuce.
- Wrap burritos in foil and place on baking sheet, bake for 30 minutes.
- Unwrap burritos and top with lettuce and tomato.
VEGETARIAN BREAKFAST BURRITOS
This recipe comes from the Serendipity Inn in Wisconsin. This is an excellent dish for breakfast, brunch or even dinner. You make everything the day before and bake just before serving the next day. Any seasonal vegetables can be used in these burritos. These are wonderful served with salsa and sour cream.
Provided by CgyVegan
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Grease a 9 x 13 inch baking dish.
- Heat oil in large skillet over medium heat. Saute onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.
- Spoon 1/3 cup of spinach/veggie mixture down the centre of each tortilla. Roll tortilla tightly, and place seal side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.
- Preheat oven to 350 deg. F.
- Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.
VEGETARIAN BURRITOS
"Our daughter loves to help out in the kitchen, so I try to choose recipes that are easy to follow," relates Ruth Behm of Defiance, Ohio. Just six ingredients, including convenient salsa, create the zippy filling in these speedy burritos
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the eggs, salt if desired and pepper. Pour into a skillet that has been coated with cooking spray. , Cook and stir over medium heat until eggs are partially set. Add salsa and onion; cook and stir until eggs are completely set. Sprinkle with cheese. Spoon about 1/2 cup down the center of each tortilla; fold ends and sides over filling. Serve immediately.
Nutrition Facts : Calories 154 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 744mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges
VEGETARIAN BURRITOS
Make and share this Vegetarian Burritos recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat tortillas according to package directions; keep warm.
- Heat olive oil in a large skillet.
- Add carrot, onion, and garlic; cook over low heat, stirring constantly, 2 minutes.
- Stir in tomato sauce and next 7 ingredients; cover and simmer 5 minutes.
- Spoon about 1/2 cup vegetable mixture evenly down center of each tortilla; sprinkle evenly with 1/4 cup Cheddar cheese.
- Fold burrito style.
- Serve immediately with salsa and guacamole.
Nutrition Facts : Calories 918.3, Fat 34.8, SaturatedFat 15.4, Cholesterol 59.6, Sodium 1898.2, Carbohydrate 117.9, Fiber 17.3, Sugar 8, Protein 38.3
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