Best 4 Vegetable Salad Burritos Recipes
Indulge in a culinary journey with our tantalizing vegetable salad burritos, a symphony of flavors and textures that will delight your taste buds. Envision soft tortillas enveloping a vibrant medley of crisp lettuce, succulent bell peppers, juicy tomatoes, and a refreshing cucumber relish. This vegetarian delight is not only visually appealing but also packed with nutritional goodness. We've curated three unique salad burrito recipes to suit every palate and dietary preference: a classic vegetable salad burrito, a spicy Thai-inspired version, and a hearty quinoa and black bean rendition. Get ready to embark on a culinary adventure with our vegetable salad burritos, a wholesome and satisfying meal that's perfect for lunch, dinner, or a quick and easy snack.
Check out the recipes below so you can choose the best recipe for yourself!
ALEX'S VEGGIE-PACKED BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the veggies: Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
- Add the cauliflower, green and yellow bell peppers, red onion and garbanzo beans to the prepared sheet pan. Drizzle with the olive oil. Mix together the chili powder, cumin, paprika, salt, pepper, turmeric and cinnamon in a small bowl. Sprinkle over the vegetables and toss to fully coat.
- Roast until the vegetables are deep in color and tender, 15 to 17 minutes.
- For the burritos: To build, lay out one of the tortillas. Spread 2 tablespoons of the hummus onto the burrito. Top with 3 tablespoons of the rice. Add 1/2 cup of the roasted vegetables. Drizzle over 1 tablespoon of tzatziki. Add 1/2 cup of the kale and hot sauce to taste if using. Fold the edges and roll tightly. Wrap in foil until ready to eat; repeat with the remaining tortillas and toppings.
BLACK BEAN AND VEGETABLE BURRITOS
An easy Black Bean and Vegetable Burritos recipe
Categories Sandwich Bean Tomato Vegetable Vegetarian Quick & Easy Healthy Jalapeño Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
- Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
- Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.
VEGETABLE-SALAD BURRITOS
If you prefer a burrito with a milder taste, use jalapeno peppers, which are slightly larger and cooler than serrano chiles.
Provided by Martha Stewart
Categories Mexican Recipes
Number Of Ingredients 9
Steps:
- In a medium bowl, combine tomato, cucumber, avocado, chile, cilantro, lime juice, and mayonnaise. Season with salt and pepper. Divide mixture among the four tortillas; roll up. Cut each tortilla in half; serve with the Chile-Rubbed Salmon and Black Beans and Corn.
ROASTED VEGETABLE BURRITOS
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
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:
- Use a variety of vegetables to add color, texture, and flavor to your burritos. Some good options include bell peppers, carrots, corn, cucumbers, lettuce, onions, tomatoes, and zucchini.
- Choose a healthy dressing for your burritos. A simple vinaigrette or salsa are good options.
- If you are using a tortilla that is not already cooked, be sure to heat it up before assembling the burrito.
- To make the burritos easier to roll, place the tortilla on a flat surface and spread with the dressing. Then, add the vegetables and cheese in a line down the center of the tortilla.
- Roll the burrito up tightly and cut it in half to serve.
Conclusion:
Vegetable salad burritos are a delicious and healthy meal that can be enjoyed for lunch or dinner. They are easy to make and can be customized to your liking. With so many different vegetable and dressing options, the possibilities are endless. So next time you are looking for a quick and easy meal, give vegetable salad burritos a try!
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