These burritos are so flavorful and simple to make and great for vegetarians. Lunch comes together in 20 minutes. The filling is packed with healthy ingredients, but the ooey-gooey cheese is what sells kids on this combo. The beauty of the burrito is that it’s customizable. You are allowed to stuff it with whatever you could possibly imagine . This burrito recipe is intended to help you learn the basic construction, so you can go off and make use of all the random ingredients you have lurking in your kitchen. When using a standard 8-inch tortilla, fill it with about 3/4 cup of ingredients. Otherwise, if you overload the tortilla, you’ll end up with a floppy soft taco, rather than a cylindrical burrito. If you’re hungry, then plan to make more than one burrito!
I would recommend spraying the foil with some cooking spray before covering the baking dish — this will keep the foil from sticking to the cheese so that it stays on the burritos instead!
Ingredients & Preparation
The beauty of a vegetable burrito is its versatility. You can tailor the fillings based on what you have in your fridge. A classic roasted mix requires:
- Veggies: 1 diced red onion, 1 diced red bell pepper, and 2 cups of mixed diced vegetables like zucchini, mushrooms, or sweet potatoes.
- Protein: 1 can of black or pinto beans (drained and rinsed) and/or 1 cup of corn.
- Seasoning: 2 tsp chili powder, 2 tsp ground cumin, and 1 tsp kosher salt.
- Base: 6-8 large (10-inch) flour tortillas.
- The Bake: 1 jar of your preferred salsa or Enchilada Sauce and 2 cups of shredded Monterey Jack or cheddar cheese.
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Assembly & BakingFor perfectly sealed, baked burritos that don’t fall apart in the oven:
- Prep the Tortillas: Warm the tortillas in the microwave for 20–30 seconds under a damp paper towel to make them pliable and prevent tearing.
- Add Fillings: Spoon about 1/3 cup of your cooked veggie and bean mixture onto the lower third of the tortilla. Top with a handful of cheese and a spoonful of salsa.
- Roll: Fold the left and right sides of the tortilla inward, then roll the bottom flap tightly up over the filling, tucking it under as you go.
- Bake: Arrange the rolled burritos tightly together in a greased baking dish (seam-side down). Pour your salsa or enchilada sauce over the top, sprinkle with additional cheese, and bake at 400°F (200°C) for 15–20 minutes until bubbling.
1 Comment
Vélemény, hozzászólás?
Zsuzsa
01/04/2016 at 15:07great recipe