Vegetarian Burritos Recipes

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.

Steps:

• Cook the brown rice according to the package directions. Transfer to a large bowl and cool completely.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft and lightly browned, about 4 minutes. Add the tomato paste, chile powder and cumin and cook, stirring, until fragrant, about 1 minute. Add the black beans, squash, 1 cup water and 1/2 teaspoon salt. Bring to a simmer and cook until the beans are soft and most of the liquid has reduced but the mixture is still slightly saucy, 8 to 10 minutes. Add the spinach, in batches if needed, and fold in until wilted. Allow to cool completely.
• Lay the tortillas out on a clean work surface. Put 1/2 cup of the rice in the center of each tortilla, about 1 inch from the edges, and top with about 1/2 cup of the bean filling. Sprinkle each with 2 heaping tablespoons Cheddar, and add a few dashes of hot sauce. Fold the edge nearest to you over the filling, fold in the sides and finish rolling up. Wrap tightly first in plastic wrap and then in foil, and freeze for up to 2 weeks.
• To reheat in a microwave: Wrap the frozen burrito in parchment paper and microwave on high until hot in the center, 4 to 5 minutes.
• For the crunchy oven method: Preheat the oven to 425 degrees F. Spray each side of the burrito generously with cooking spray and place seam-side down on a baking sheet. Cook until golden and crispy on the outside and hot inside, turning about halfway through, 25 to 30 minutes.
• Serve with reduced-fat sour cream, salsa and guacamole if desired.

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.

Steps:

• Heat oil in a large skillet over medium-high heat. Saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. Add chili powder and cumin; saute until onion is soft, about 5 minutes more. Stir garlic into onion mixture and saute until fragrant, about 30 seconds.
• Stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes.
• Mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. Season filling with lime juice, hot sauce, salt, and black pepper.
• Spoon filling in a line across the middle of a 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 filling and tortillas.

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.

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.

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.