Best 2 Alexs Veggie Packed Burritos Recipes

**Introduction:**

Looking for a healthy and delicious vegetarian meal? Look no further than these veggie-packed burritos! These burritos are filled with a variety of fresh vegetables, including bell peppers, onions, zucchini, and corn. They're also packed with protein from black beans and quinoa. And best of all, they're easy to make and can be customized to your liking. Whether you like them mild or spicy, these burritos are sure to hit the spot. This article features three different recipes for veggie-packed burritos: a classic veggie burrito, a black bean and sweet potato burrito, and a quinoa and avocado burrito. Each recipe includes detailed instructions and beautiful photos to help you make the perfect burrito. So what are you waiting for? Start cooking!

Let's cook with our recipes!

FULL-OF-VEGGIES BURRITOS

Full-of-Veggies Burritos image

The vegan burrito is packed full of so many 'good for you' items, you will not miss the meat! Don't let the seasoning fool you, it may say chorizo, but this is a medium hot chile-based spice.

Provided by thedailygourmet

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon oil
1 (8 ounce) package portobello mushrooms, chopped
1 onion, diced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, drained and 2 tablespoons juice reserved
1 tablespoon chorizo sausage spice seasoning (such as Chimayo Chorizo Sausage Spice by Savory Spice Shop®)
1 (16 ounce) bag chopped fresh spinach
8 (10 inch) flour tortillas, warmed

Steps:

Heat oil in a skillet over medium heat until sizzling. Add mushrooms and onion and cook until mushrooms begin to soften, about 5 minutes. Add beans, diced tomatoes, and 2 tablespoons reserved tomato juice. Season with chorizo sausage seasoning and cook, stirring constantly, about 4 minutes. Add spinach and cook until wilted, about 5 minutes.
Add a few tablespoons of the vegetable mixture to the middle of a warmed tortilla. Fold in the outer edges, beginning at the middle edge of tortilla, and fold inward towards the filling; continue rolling until filling is enclosed. Repeat with remaining tortillas and filling.

Nutrition Facts : Calories 325.4 calories, Carbohydrate 52.4 g, Fat 7.7 g, Fiber 8.2 g, Protein 12.1 g, SaturatedFat 1.7 g, Sodium 844.2 mg, Sugar 4 g

ROASTED VEGETABLE BURRITOS

Roasted Vegetable Burritos image

Roasted mushrooms, sweet potatoes and poblano chiles become a comforting vegetarian burrito filling in just 30 minutes. The meaty mushrooms and hearty potatoes give it substance, while roasted poblanos impart subtle smoky notes and mild heat. (Green bell peppers are a good nonspicy alternative.) The mashed avocado and sour cream lend creamy richness, while shredded lettuce and pico de gallo bring welcome crunch and freshness. Although not necessary, leftover rice is a nice addition to the burritos for an even more substantial meal.

Provided by Kay Chun

Categories main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

12 ounces white, cremini or stuffing mushrooms, cut into 1/2-inch pieces
3 large poblano chiles (12 ounces), seeded and cut into 1-inch pieces
1 medium sweet potato (8 ounces), peeled and cut into 1/2-inch cubes
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1 cup shredded Monterey Jack (4 ounces)
1 Haas avocado, mashed with a fork
4 (9- to 10-inch) flour tortillas
1/2 cup sour cream
1 packed cup shredded butter or bibb lettuce
1/2 cup pico de gallo or salsa, store-bought or homemade

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.

Tips:

Prep your veggies in advance: Chopping and dicing your vegetables ahead of time will save you time and hassle when assembling your burritos.
Use a variety of veggies: The more colorful and varied your veggies, the more nutritious and flavorful your burritos will be. Try using a mix of bell peppers, onions, tomatoes, corn, black beans, and spinach.
Don't be afraid to experiment with different flavors: You can add a variety of spices, herbs, and sauces to your burritos to create different flavor profiles. Try using cumin, chili powder, garlic powder, paprika, or cayenne pepper.
Go easy on the cheese: Cheese can be a delicious addition to burritos, but it can also be high in calories and fat. If you're watching your weight, try using a reduced-fat cheese or omitting it altogether.
Serve your burritos with healthy sides: A side of guacamole, salsa, or sour cream can add flavor and nutrition to your burritos. You can also serve them with a side of rice or beans for a more complete meal.

Conclusion:

Alex's veggie-packed burritos are a delicious and healthy way to enjoy a Mexican-inspired meal. They're easy to make and can be customized to your own liking. With a variety of fresh vegetables, flavorful spices, and healthy toppings, these burritos are sure to be a hit with everyone at your table. So next time you're looking for a quick and easy meal, give Alex's veggie-packed burritos a try. You won't be disappointed!