ALEX'S VEGGIE-PACKED BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the veggies: Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
- Add the cauliflower, green and yellow bell peppers, red onion and garbanzo beans to the prepared sheet pan. Drizzle with the olive oil. Mix together the chili powder, cumin, paprika, salt, pepper, turmeric and cinnamon in a small bowl. Sprinkle over the vegetables and toss to fully coat.
- Roast until the vegetables are deep in color and tender, 15 to 17 minutes.
- For the burritos: To build, lay out one of the tortillas. Spread 2 tablespoons of the hummus onto the burrito. Top with 3 tablespoons of the rice. Add 1/2 cup of the roasted vegetables. Drizzle over 1 tablespoon of tzatziki. Add 1/2 cup of the kale and hot sauce to taste if using. Fold the edges and roll tightly. Wrap in foil until ready to eat; repeat with the remaining tortillas and toppings.
KAREN'S VEGGIE BURRITOS
I was looking for a vegetarian burrito recipe and none on here sounded like what I was looking for so I made this up tonight. My daughter that does not like beans loved it and my son just had to try them too and loved them.We did not use cheese or anything but you may add if so inclined.
Provided by Queenofcamping
Categories Low Cholesterol
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion and garlic in the olive oil.
- When softened add rotel, black beans, baked beans, and corn.
- Let simmer down to get some of the fluid out for about 15 minutes.
- Put some rice on the tortilla then top with bean mixture and roll.
Nutrition Facts : Calories 751.9, Fat 15.1, SaturatedFat 2.8, Sodium 1128.8, Carbohydrate 135.3, Fiber 20.9, Sugar 15.4, Protein 26.8
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
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