STEAMED CHEESEBURGERS RECIPES

Name: Roasted Vegetable Burritos
Total time: 30 min
Yield: 4 servings
Ingredients: 12 ounces white, cremini or stuffing mushrooms, cut into 1/2-inch pieces; 3 large poblano chiles (12 ounces), seeded and cut into 1-inch piecesu00A0; 1 medium sweet potato (8 ounces), peeled and cut into 1/2-inch cubes; 2 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1/4 cup extra-virgin olive oil; Kosher salt and black pepper; 1 cup shredded Monterey Jack (4 ounces); 1 Haas avocado, mashed with a fork; 4 (9- to 10-inch) flour tortillas; 1/2 cup sour cream; 1 packed cup shredded butter or bibb lettuceu00A0; 1/2 cup pico de gallo or salsa, store-bought or homemade

ROASTED VEGETABLE BURRITOS RECIPE - NYT COOKING

Roasted Vegetable Burritos Recipe - NYT Cooking image

Roasted mushrooms, sweet potatoes and poblano chiles become a comforting vegetarian burrito filling in just 30 minutes. The meaty mushrooms and hearty potatoes give it substance, while roasted poblanos impart subtle smoky notes and mild heat. (Green bell peppers are a good nonspicy alternative.) The mashed avocado and sour cream lend creamy richness, while shredded lettuce and pico de gallo bring welcome crunch and freshness. Although not necessary, leftover rice is a nice addition to the burritos for an even more substantial meal.

Provided by Kay Chun

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

12 ounces white, cremini or stuffing mushrooms, cut into 1/2-inch pieces
3 large poblano chiles (12 ounces), seeded and cut into 1-inch pieces
1 medium sweet potato (8 ounces), peeled and cut into 1/2-inch cubes
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1 cup shredded Monterey Jack (4 ounces)
1 Haas avocado, mashed with a fork
4 (9- to 10-inch) flour tortillas
1/2 cup sour cream
1 packed cup shredded butter or bibb lettuce
1/2 cup pico de gallo or salsa, store-bought or homemade

Steps:

Heat oven to 450 degrees. On a rimmed baking sheet, combine mushrooms, poblano chiles, sweet potato, garlic, oregano, smoked paprika and oil, and season with salt and pepper; toss to evenly coat. Roast, stirring halfway through, until vegetables are golden and tender, about 15 minutes. Push the vegetables into a 12-by-6-inch rectangle and sprinkle with the cheese; roast just until cheese melts, about 2 minutes longer.
Spread one-quarter of the mashed avocado in the center of each tortilla. Top each with 2 tablespoons of the sour cream, 1/4 cup lettuce and 2 tablespoons pico de gallo, then evenly divide the cheesy roasted vegetables on top. Fold the short sides of the tortilla in over the filling; fold the bottom of the tortilla up and over the filling and tightly roll. Serve warm.

ROASTED VEGETABLE BURRITOS RECIPE - NYT COOKING

Roasted Vegetable Burritos Recipe - NYT Cooking image

Roasted mushrooms, sweet potatoes and poblano chiles become a comforting vegetarian burrito filling in just 30 minutes. The meaty mushrooms and hearty potatoes give it substance, while roasted poblanos impart subtle smoky notes and mild heat. (Green bell peppers are a good nonspicy alternative.) The mashed avocado and sour cream lend creamy richness, while shredded lettuce and pico de gallo bring welcome crunch and freshness. Although not necessary, leftover rice is a nice addition to the burritos for an even more substantial meal.

Provided by Kay Chun

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

12 ounces white, cremini or stuffing mushrooms, cut into 1/2-inch pieces
3 large poblano chiles (12 ounces), seeded and cut into 1-inch pieces
1 medium sweet potato (8 ounces), peeled and cut into 1/2-inch cubes
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1 cup shredded Monterey Jack (4 ounces)
1 Haas avocado, mashed with a fork
4 (9- to 10-inch) flour tortillas
1/2 cup sour cream
1 packed cup shredded butter or bibb lettuce
1/2 cup pico de gallo or salsa, store-bought or homemade

Steps:

Heat oven to 450 degrees. On a rimmed baking sheet, combine mushrooms, poblano chiles, sweet potato, garlic, oregano, smoked paprika and oil, and season with salt and pepper; toss to evenly coat. Roast, stirring halfway through, until vegetables are golden and tender, about 15 minutes. Push the vegetables into a 12-by-6-inch rectangle and sprinkle with the cheese; roast just until cheese melts, about 2 minutes longer.
Spread one-quarter of the mashed avocado in the center of each tortilla. Top each with 2 tablespoons of the sour cream, 1/4 cup lettuce and 2 tablespoons pico de gallo, then evenly divide the cheesy roasted vegetables on top. Fold the short sides of the tortilla in over the filling; fold the bottom of the tortilla up and over the filling and tightly roll. Serve warm.

More about "steamed cheeseburgers recipes"

ROASTED VEGETABLE BURRITOS RECIPE - NYT COOKING

Roasted mushrooms, sweet potatoes and poblano chiles become a comforting vegetarian burrito filling in just 30 minutes. The meaty mushrooms and hearty potatoes give it substance, while roasted poblanos impart subtle smoky notes and mild heat. (Green bell peppers are a good nonspicy alternative.) The mashed avocado and sour cream lend creamy richness, while shredded lettuce and pico de gallo bring welcome crunch and freshness. Although not necessary, leftover rice is a nice addition to the burritos for an even more substantial meal.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes

Spread one-quarter of the mashed avocado in the center of each tortilla. Top each with 2 tablespoons of the sour cream, 1/4 cup lettuce and 2 tablespoons pico de gallo, then evenly divide the cheesy roasted vegetables on top. Fold the short sides of the tortilla in over the filling; fold the bottom of the tortilla up and over the filling and tightly roll. Serve warm.

See details

EASY WEEKNIGHT RECIPES - NYT COOKING

Our best weeknight dinner recipes. About Us. NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes…
From cooking.nytimes.com

See details

150+ BEST GROUND BEEF RECIPES - EASY HAMBURGER MEAT DISHES

Nov 20, 2021 · Ground beef lends itself to a multitude of amazing recipes. But it’s easy to fall into making the same-old, same-old ground beef meals, wondering about different things to cook with …
From parade.com

See details

KAREN'S KITCHEN STORIES

Jan 26, 2022 · Hi, I'm Karen, author of Karen's Kitchen Stories. This blog is a chronicle of recipes I have successfully attempted (and sometimes unsuccessfully). I love trying "stretch" recipes that are a bit of a challenge. My recipes …
From karenskitchenstories.com

See details

8 LOW-CARB AND KETO LUNCHES AT YOUR FAVORITE FAST-FOOD ...

Jan 28, 2022 · Most restaurants offer low-carb side options like side salads or steamed veggies. “For side salads, request no croutons and choose oil and vinegar as a dressing,” said Richards. …
From news.yahoo.com

See details