Veggie Burritos
8 servings
Ingredients
- 2 tablespoons vegetable oil
- ½ cup chopped onion 1 medium
- 2 medium red or green bell peppers seeded, chopped (about 2 cups)
- 1½ cups shredded carrots 2 medium
- 2 cloves garlic finely chopped
- 1 jalapeño chile seeded, finely chopped
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 2 tablespoons water
- 1 can 16 oz vegetarian refried beans
- 8 flour tortillas about 10 inch
- 2 cups shredded Cheddar Colby–Monterey Jack cheese blend or Mexican cheese blend (8 oz)
- ⅓ cup chunky-style salsa
Instructions
- Heat oven to 350°F.
- In 12-inch skillet, heat oil over medium-high heat.
- Add onion; cook about 5 minutes, stirring frequently, until onion is tender.
- Stir in bell peppers, carrots, garlic, chile, oregano, cumin and salt.
- Cook 5 minutes, stirring frequently.
- Stir in water.
- Reduce heat to low; cover and steam 5 to 10 minutes or until vegetables are crisp-tender.
- Meanwhile, spread about 3 tablespoons refried beans on each tortilla.
- Spoon about 1⁄3 cup vegetable mixture and 1⁄4 cup cheese onto each tortilla.
- Fold sides up over filling; roll up tortilla.
- On ungreased large cookie sheet, place burritos seam side down about 1 inch apart.
- Brush tops and sides with salsa.
- Bake 18 to 22 minutes or until thoroughly heated.
- Serve topped with additional salsa and sour cream, if desired.
Notes / Tips / Wine Advice:
Make these ahead to eat for lunch or quick dinners on-the-go. Prepare burritos as directed but do not bake. Wrap each burrito in plastic wrap and refrigerate for up to 5 days. When ready to serve, remove plastic wrap and wrap burrito in paper towel. Microwave 1 burrito on High for 45 to 60 seconds or until hot and cheese is melted. For this recipe, use packaged shredded carrots to make it especially quick to prepare.
Nutritional Information
Calories: 220 kcal
