FULL-OF-VEGGIES BURRITOS
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
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
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Beth Robbins
[email protected]These burritos are a great way to use up leftover vegetables.
Hamid Nawaz
[email protected]I made these burritos with brown rice instead of white rice and they were delicious!
Ashy Verma
[email protected]These burritos were just okay. I thought the roasted vegetables were a bit bland.
Hasnain ALi JUTT SAB
[email protected]I made these burritos for a party and they were a huge hit. Everyone loved them!
Andreas
[email protected]These burritos were delicious! I especially loved the combination of roasted vegetables and black beans.
Victor Boahen Osei-Fosu
[email protected]I found these burritos to be a bit too salty. I think I'll try making them again with less salt.
Sonjoy Limbu
[email protected]These burritos were a great way to get my kids to eat their vegetables. They loved the roasted sweet potatoes and black beans.
Dipu
[email protected]I made these burritos with whole wheat tortillas and they were delicious! I also added some avocado and salsa to them.
Pierre Silly
[email protected]These burritos were a bit too time-consuming to make for a weeknight meal. I think I'll save them for a weekend brunch.
Arslan Waseem
[email protected]I'm not a vegetarian, but I really enjoyed these burritos. The roasted vegetables were so flavorful and the overall dish was very satisfying.
Lydia Morris
[email protected]These burritos were a great way to use up leftover vegetables. I had some roasted broccoli and zucchini that I needed to use up, and these burritos were the perfect solution.
Maryland Jones
[email protected]I found these burritos to be a bit too spicy for my taste. I think I'll try making them again with less chili powder.
Thiago Santos
[email protected]These burritos were just okay. The roasted vegetables were a bit bland and the overall flavor was just so-so.
Malik Zeeshan
[email protected]I made these burritos for a party and they were a huge success. Everyone loved them! I've already had several requests for the recipe.
Qamar Satti
[email protected]These burritos were delicious! The roasted vegetables were perfectly cooked and the flavors all came together so well. I will definitely be making these again.
Asraful Isalmarif
[email protected]I'm always looking for new ways to get my kids to eat their veggies, and these burritos were a great way to do it. They loved the combination of flavors and textures.
Dilawar Haan
[email protected]These burritos were a hit with my family! They were so easy to make and packed with flavor. I especially loved the roasted vegetables.