VEGETABLE-SALAD BURRITOS
If you prefer a burrito with a milder taste, use jalapeno peppers, which are slightly larger and cooler than serrano chiles.
Provided by Martha Stewart
Categories Mexican Recipes
Number Of Ingredients 9
Steps:
- In a medium bowl, combine tomato, cucumber, avocado, chile, cilantro, lime juice, and mayonnaise. Season with salt and pepper. Divide mixture among the four tortillas; roll up. Cut each tortilla in half; serve with the Chile-Rubbed Salmon and Black Beans and Corn.
BLACK BEAN AND VEGETABLE BURRITOS
An easy Black Bean and Vegetable Burritos recipe
Categories Sandwich Bean Tomato Vegetable Vegetarian Quick & Easy Healthy Jalapeño Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
- Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
- Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.
VEGETABLE BURRITOS
Mushrooms, onion, and kidney beans are a few of the ingredients that make up the fiber-rich filling in these tasty burritos! The recommended amount of fiber for most people is 20 to 35 grams a day.
Provided by Sharon123
Categories Vegetable
Time 33m
Yield 8 serving(s)
Number Of Ingredients 14
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.
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