Cheesy Baked Vegetable Burritos
These Vegetable Burritos are a delicious and satisfying meal. Stuffed with a creamy mixture of tender zucchini, squash, and bell peppers, they are a great vegetarian option for a family dinner.
Equipment
- 13x9x2-inch baking dish
- medium-sized bowl
- Steamer,
Ingrediënten
- 2 medium zucchini sliced
- 2 small yellow squash sliced
- 1 large bell pepper any color, chopped
- 1 large tomato chopped
- 1 small onion chopped
- 3 tbsp. fresh parsley chopped
- 1 c. sour cream
- 2 c. monterey jack cheese grated
- 4 large flour tortillas
Instructies
- Preheat the oven to 375°F (190°C).
- Steam the sliced zucchini, squash, and chopped bell pepper until they are tender.
- In a medium-sized bowl, combine the steamed vegetables with the chopped tomato, chopped onion, chopped parsley, sour cream, and half of the grated cheese.
- Stir well to mix all ingredients.
- Spoon the vegetable mixture evenly into the four large flour tortillas.
- Roll the tortillas tightly and arrange them seam-side down in a 13x9x2-inch baking dish.
- Sprinkle the remaining grated cheese evenly on top of the burritos.
- Bake for 30 minutes, or until the cheese is melted and bubbly and the burritos are heated through.
Notes / Tips / Wine Advice:
Summary
These baked vegetable burritos are a satisfying and flavorful meal. Filled with a creamy mixture of tender zucchini, bell peppers, and cheese, they are a comforting dish that's simple to make for the whole family.
Wine Advice A light-bodied white wine with some acidity, such as a crisp Pinot Grigio or a Sauvignon Blanc, would be an excellent pairing to cut through the richness of the cheese and sour cream.
Wine Advice A light-bodied white wine with some acidity, such as a crisp Pinot Grigio or a Sauvignon Blanc, would be an excellent pairing to cut through the richness of the cheese and sour cream.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 40 g | Protein: 18 g | Fat: 25 g | Fiber: 5 g | Sugar: 5 g | Salt: 0.9 g
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