VEGETABLE BURRITO RECIPE 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.

VEGETARIAN BEAN BURRITO RECIPE | JAMIE OLIVER BEAN RECIPES

Vegetarian bean burrito recipe | Jamie Oliver bean recipes image

Beans are magical little things and massively underrated. I’m showing them some love by pairing them with exciting Mexican flavours.

Total Time 40 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 onion
1 red pepper
60g Cheddar cheese
olive oil
1 clove of grlic
1 teaspoon chilli powder
1 teaspoon tomato puree
1 400g tin plum tomatoes
1 400g tin red kidney beans
4 large flour tortillas
2 large handfuls mixed salad leaves
balsamic vinegar

Steps:

1. Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
2. Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
3. Peel and crush the garlic, then add to the pan along with the chilli powder.
4. Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
5. Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
6. In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
7. Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a potato masher.
8. Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
9. Bake for 5 to 10 minutes, or until golden and warmed through.
10. Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps.

Nutrition Facts : Calories 416 calories, FatContent 9.3 g fat, SaturatedFatContent 3.9 g saturated fat, ProteinContent 19.5 g protein, CarbohydrateContent 67.8 g carbohydrate, SugarContent 14.4 g sugar, SodiumContent 0.9 g salt, FiberContent 11.2 g fibre

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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.
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1. Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
2. Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
3. Peel and crush the garlic, then add to the pan along with the chilli powder.
4. Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
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7. Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a potato masher.
8. Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
9. Bake for 5 to 10 minutes, or until golden and warmed through.
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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.

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