GRACIE'S AMAZING VEGETARIAN BURRITOS
These are quick and easy to make, as well as incredibly tasty and filling. One of my husband's very favorite dishes, he always stuffs himself with one too many! Serve with grape tomatoes, shredded cheese, chopped lettuce, sour cream, and fresh guacamole. You can use any wrap instead of the flour tortillas, if desired.
Provided by That Grace
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet or wok over medium-high heat. Cook and stir onion, garlic, 1 1/2 teaspoons chili powder, 1 teaspoon black pepper, 1 teaspoon cayenne pepper, and cumin in hot oil until onion softens, 3 to 5 minutes.
- Stir pinto beans, black beans, corn, and rice together in a bowl. Add bean mixture to skillet 1 cup at a time, stirring well after each addition. Stir remaining chili powder, black pepper, and cayenne pepper into beans mixture, reduce heat to medium, cover the skillet with a lid, and cook, stirring as necessary, until heated through and flavors blend, 3 to 5 minutes.
- Spoon 1/6 of the bean mixture in a line across the middle of 1 tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining bean mixture and tortillas.
Nutrition Facts : Calories 394.4 calories, Carbohydrate 66.9 g, Fat 9.2 g, Fiber 9.3 g, Protein 12.6 g, SaturatedFat 1.9 g, Sodium 745.7 mg, Sugar 3.3 g
VEGETARIAN BURRITOS
Steps:
- Toss the vegetables in a large bowl with the oil, garlic, oregano, salt and pepper. Let sit at least 1 hour to marinate.
- Preheat the grill.
- Grill the vegetables over hot coals (or cook in a hot dry skillet) until tender, turning occasionally to avoid charring.
- To assemble, warm the tortillas briefly on the grill to render them pliable, and spread them out on a counter. Divide the vegetables and place in a strip down the center of each tortilla. Top with the Avocado Corn Relish and drizzle with some of the Tomatillo Salsa (being careful not to over sauce, or the burritos will be soggy). Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder. Serve immediately, with the remaining salsa on the side.
- Place the flour, salt and shortening in the bowl of a heavy-duty mixer. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
- Divide the dough into 8 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.
- Cut out eight 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
- To cook, heat a dry griddle or 12-inch non-stick skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadillas or other dishes.
- Yield: 8 large tortillas
- Method for Tomatillo Sauce (Green Salsa):
- In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
- Heat 1/2 cup of the olive oil in a large skillet over medium heat.
- Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
- Cut the avocados, bell pepper and roasted poblanos into 1/4-inch dice.
- Add to the Sauteed corn along with the scallions, red wine vinegar and the remaining 1/4 cup olive oil.
- Mix well and let sit 20 to 30 minutes to blend the flavors.
- Serve at room temperature. Corn relish can be stored, tightly covered, in the refrigerator up to a day. To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.
VEGAN BURRITOS
Pack these vegan wraps with vegetables, rice and chipotle black beans to make a delicious and nutritious lunch.
Provided by Lulu Grimes
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 14
Steps:
- To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Tip in the tomatoes, stir and bring to a simmer. Season with salt. Simmer until thick, add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.
- If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.
- Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a shake of hot sauce, if you like. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly in foil, if you like, and cut in half.
Nutrition Facts : Calories 513 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 1.7 milligram of sodium
VEGETARIAN BURRITOS
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.
Provided by MsBindy
Categories Cheese
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
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.
VEGETARIAN BURRITOS
Vegetarian burritos even meat lovers will enjoy, kids won't even know they are eating their veggies. Packed with mexican flavors and delicious fresh vegetables.
Provided by MyHappyEatings
Categories Onions
Time 45m
Yield 6 burritos, 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F.
- In a large skillet, sauce bell peppers and onion until tender in olive oil over medium-high heat, set aside.
- In a small saucepan, heat refried beans, water and taco seasoning over medium-low heat.
- In a non-stick skillet, saute corn in butter, salt and pepper for 1 - 3 minutes or until done.
- Assemble burritos with all ingredients excluding tomato and lettuce.
- Wrap burritos in foil and place on baking sheet, bake for 30 minutes.
- Unwrap burritos and top with lettuce and tomato.
More about "gracies amazing vegetarian burritos recipes"
MEXICAN RECIPE: GRACIE’S AMAZING VEGETARIAN BURRITOS BY ...
From redcipes.com
4.1/5 (9)Total Time 30 minsCategory World Cuisine, Latin American, MexicanCalories 394 per serving
VEGETARIAN BREAKFAST BURRITOS {PERFECT FOR FREEZING ...
From savorandsavvy.com
VEGETARIAN BURRITOS - LOVE AND GOOD STUFF
From loveandgoodstuff.com
VEGETARIAN/VEGAN OPTIONS AT RIT? - REDDIT
From reddit.com
BEST MEXICAN FOOD IN MONEE, IL - GRACIES
From graciesburritos.com
VEGETARIAN BREAKFAST BURRITOS RECIPE - CREATE THE MOST ...
From recipeshappy.com
VEGETARIAN BURRITO RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE- VEGETARIAN BURRITO - YOUTUBE
From youtube.com
GRACIE'S AMAZING VEGETARIAN BURRITOS TASTY RECIPES - TASTE ...
From tastedetective.blogspot.com
AMAZING VEGETARIAN BURRITO W VEGAN QUESO FROM A PLACE BY ...
From reddit.com
VEGETARIAN BURRITOS WITH SPANISH RICE, SALSA, AND ...
From delishably.com
GRACIE'S AMAZING VEGETARIAN BURRITOS RECIPE - FOOD NEWS
From foodnewsnews.com
VEGETARIAN BURRITO RECIPE - FOOD FANATIC
From foodfanatic.com
GRACE'S TEX-MEX, OWATONNA - RESTAURANT ... - TRIPADVISOR
From tripadvisor.com
GRACIE'S AMAZING VEGETARIAN BURRITOS - PINTEREST.COM
From pinterest.com
VEGETARIAN BURRITO RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THE BEST VEGETARIAN BREAKFAST BURRITOS RECIPE - FOODAL
From foodal.com
THE ULTIMATE VEGAN FROZEN BURRITO GUIDE – VEGGL
From veggl.com
LOADED VEGETARIAN BURRITOS (CHEESY BLACK BEAN & RICE ...
From averiecooks.com
GRACIE'S AMAZING VEGETARIAN BURRITOS PHOTOS
From crecipe.com
GRACIE’S AMAZING VEGETARIAN BURRITOS – DRSTARVE
From drstarve.com
GRACIE'S AMAZING VEGETARIAN BURRITOS GOOD RECIPES ...
From accayabyab.blogspot.com
VEGETARIAN BEAN AND RICE BURRITO RECIPE
From thespruceeats.com
GRACIE'S AMAZING VEGETARIAN BURRITOS - MEXICAN
From worldrecipes.org
GRACIE'S AMAZING VEGETARIAN BURRITOS - CRECIPE.COM
From crecipe.com
VEGETARIAN BREAKFAST BURRITO - CAROLINE'S COOKING
From carolinescooking.com
SMOKY VEGAN BURRITO RECIPE - BLOGTASTIC FOOD
From blogtasticfood.com
10 BEST VEGAN BURRITO RECIPES FOR YOUR NEXT MEXI-COMA ...
From theeatdown.com
THE BEST RECIPES FOR GRACIE'S AMAZING VEGETARIAN BURRITOS ...
From recipesmycafe.blogspot.com
GRACIE’S LUCKY BURRITO II - 39 PHOTOS & 107 REVIEWS ...
From yelp.ca
VEGAN BURRITOS RECIPE (MEAL PREP, FREEZER ... - LEELALICIOUS
From leelalicious.com
10 BEST VEGAN BURRITOS RECIPES - YUMMLY
From yummly.com
VEGETARIAN BURRITO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VEGETARIAN HEALTHY RECIPES
From vegetarianhealthyrecipes.blogspot.com
GRACIE'S AMAZING VEGETARIAN BURRITOS RECIPE
From wonderfulandamazingrecipes.blogspot.com
GRACIE'S AMAZING VEGETARIAN BURRITOS - REVIEW BY TRISH ...
From allrecipes.com
BURRITO RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
ORIGINAL MENU GRACIE'S AMAZING VEGETARIAN BURRITOS ...
From rwajdahm.blogspot.com
25 BEST PLANT BASED VEGAN BURRITO RECIPES
From parade.com
You'll also love