Gracies Amazing Vegetarian Burritos Food

MAKE-IT-DON'T-BUY-IT FROZEN VEGETARIAN BURRITOS

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

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.

VEGETARIAN BURRITOS

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 BURRITOS

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.

GRACIE'S AMAZING VEGETARIAN BURRITOS

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.

GRACIE'S AMAZING VEGETARIAN BURRITOS

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.

VEGETABLE BURRITOS

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.