VEGGIE BURRITO RECIPES

Name: Vegetarian Burritos
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 12 serving(s)
Ingredients: 5 cups cooked pinto beans (or kidney beans); 1/4 cup vegetable oil; 4 -5 garlic cloves, minced; 4 cups onions, chopped; 3 medium green peppers, chopped; 1 1/2 tablespoons ground cumin; 1/4 teaspoon cayenne; 1 tablespoon ground coriander; 1 cup corn; 1/2 cup black olives, chopped; 1 1/3 cups sharp cheddar cheese, grated; salt; 12 wheat flour tortillas; 1 cup cheddar cheese, grated; 1 cup sour cream

VEGETARIAN BURRITOS RECIPE - FOOD.COM

Vegetarian Burritos Recipe - Food.com image

Provides the perfect protein combination....beans and corn. This is a recipe from the Moosewood Restaurant. (I've updated the # of servings...I agree with Longhorm Mama....1 burrito is reasonable serving..thanks for the input) The filling also freezes well. I make a big batch and freeze the filling in ziploc bags and then assemble and bake when needed.

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

5 cups cooked pinto beans (or kidney beans)
1/4 cup vegetable oil
4 -5 garlic cloves, minced
4 cups onions, chopped
3 medium green peppers, chopped
1 1/2 tablespoons ground cumin
1/4 teaspoon cayenne
1 tablespoon ground coriander
1 cup corn
1/2 cup black olives, chopped
1 1/3 cups sharp cheddar cheese, grated
salt
12 wheat flour tortillas
1 cup cheddar cheese, grated
1 cup sour cream

Steps:

Drain the cooked beans and save the liquid.
Saute the garlic and onions in oil for several minutes until onions are translucent.
Add the peppers and all of the spices and continue to saute until peppers are tender.
Cover the vegetables, remove from heat, and set aside.
Mash the beans with a potato masher adding enough of the reserved liquid to reach the consistency of mashed potatoes.
Mix the mashed beans, vegetables, corn, olives, and cheese. Salt to taste.
Preheat oven to 400°F.
Place each tortilla flat on the counter.
Spoon about 1/2 - 3/4 cup bean mixture onto the tortilla half closest to you.
Roll the tortillas from the bottom up, putting pressure on the fililng so that it will be evenly distributed and will reach the open edges of the rolled tortilla.
Place the burritos, rolled edge down in an oiled baking pan.
Brush will oil, cover with a damp cottom cloth, and bake, tightly covered with foil for 45 minutes.
Uncover the pan, remove the cloth, sprinkle with additional grated cheese and bake 5 more minutes.
Serve the burritos topped with sour cream.

Nutrition Facts : Calories 412.6, FatContent 19.5, SaturatedFatContent 8.2, CholesterolContent 33, SodiumContent 389.2, CarbohydrateContent 45.2, FiberContent 9.5, SugarContent 5.2, ProteinContent 16.3

VEGETABLE BURRITOS RECIPE - FOOD.COM

Vegetable Burritos Recipe - Food.com image

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.

Total Time 33 minutes

Prep Time 15 minutes

Cook Time 18 minutes

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 1/2 cups sliced fresh mushrooms (1 pound)
1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, crushed
2 teaspoons olive oil
1 (15 ounce) can kidney beans
2 tablespoons finely chopped ripe olives
1/4 teaspoon pepper
8 8-inch flour tortillas
1/2 cup sour cream
1 cup chunky salsa, divided
1/2 cup shredded cheddar cheese (2 ounces)
vegetable oil cooking spray
parsley or cilantro, for garnish

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.

Nutrition Facts : Calories 305.2, FatContent 10.7, SaturatedFatContent 4.5, CholesterolContent 13.7, SodiumContent 658.9, CarbohydrateContent 42.3, FiberContent 5.5, SugarContent 4, ProteinContent 11.4

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