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.
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
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 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.
VEGETARIAN BURRITO CASSEROLE
I made this one night when I was trying to use up some leftover Mexican ingredients. It turned out very tasty and left everyone asking for more.
Provided by BONF
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, and taco seasoning in a medium frying pan over medium high heat. Cook and stir, breaking up tomatoes, for 10 minutes.
- Lay 1 flour tortilla in a lightly greased 8x8 inch baking dish. Layer with one half of the beans, jalapeno slices, rice, salsa, soy mixture, and 1 cup Cheddar cheese. Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups Cheddar cheese.
- Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.
Nutrition Facts : Calories 486.5 calories, Carbohydrate 35.9 g, Cholesterol 45.3 mg, Fat 18 g, Fiber 7.7 g, Protein 50.8 g, SaturatedFat 9.7 g, Sodium 1806.7 mg, Sugar 6.3 g
More about "appetizing vegetarian burritos food"
ULTIMATE VEGAN BURRITO – A COUPLE COOKS
From acouplecooks.com
5/5 (6)合計時間 35 分カテゴリ Main Dishカロリー 569 (1 人分)
- Meanwhile, remove the stems from the mushroom caps and thinly slice them. Thinly slice the red onion. Thinly slice the bell pepper.
- In a large skillet, heat the olive oil over medium high heat. Saute the veggies for 6 to 7 minutes until tender. Add the black beans (drained and rinsed), garlic powder, cumin, onion powder, paprika, kosher salt, lime juice, and 2 tablespoons water. Cook for 2 minutes until heated through and the liquid evaporates.
THE ULTIMATE VEGETARIAN BURRITO - DISHING OUT HEALTH
From dishingouthealth.com
評価の数 45カロリー 478 (1 人分)カテゴリ 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.
9 VEGETARIAN BURRITOS FOR EASY WEEKNIGHT DINNERS
From allrecipes.com
著者 Hayley Sugg
ANNA JONES' VEGETARIAN BURRITOS RECIPE - BBC FOOD
From bbc.co.uk
料理 Mexicanカテゴリ Main Course対象人数 4
31 BEST BURRITO RECIPES - FOOD LOVIN FAMILY
From foodlovinfamily.com
VEGETARIAN BURRITOS RECIPE - NDTV FOOD
From food.ndtv.com
VEGETARIAN BURRITO | MEXICAN RECIPES | GOODTO
From goodto.com
VEGETARIAN BURRITO RECIPE - SPLASH OF TASTE
From splashoftaste.com
VEGETARIAN BURRITO - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
EASIEST VEGAN BURRITOS - VEGETARIAN MEALS
From secretyarden.com
EASY VEGETARIAN BURRITOS - APPETIZER GIRL
From appetizergirl.com
VEGETARIAN BREAKFAST BURRITOS (FREEZER FRIENDLY) - FORK …
From forkinthekitchen.com
COOKSIP
From cooksip.com
APPETIZING VEGETARIAN BURRITOS – RECIPE WISE
From recipewise.net
VEGETARIAN BREAKFAST BURRITOS - EGG-FREE - COOKNEASY - MAKE ...
From cookneasy.com
THE BEST VEGETARIAN FROZEN BURRITO: OUR TASTE TEST RESULTS
From huffpost.com
SMOKY VEGAN BURRITO RECIPE - BLOGTASTIC FOOD
From blogtasticfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love