Certainly! Let’s delve into the details of these delicious Vegetable Burritos, packed with fiber-rich ingredients and flavors reminiscent of Southwestern and Mexican cuisine.
Vegetable Burritos Recipe Overview
Description: Mushrooms, onion, kidney beans, and other wholesome ingredients come together to create these fiber-rich and tasty burritos.
Recipe Category: Vegetable
Keywords: Southwestern U.S., Mexican, < 60 Mins, Easy, Inexpensive
Rating: 5 stars based on 6 reviews
Nutritional Information (Per Serving):
- Calories: 305.2
- Total Fat: 10.7g
- Saturated Fat: 4.5g
- Cholesterol: 13.7mg
- Sodium: 658.9mg
- Total Carbohydrates: 42.3g
- Dietary Fiber: 5.5g
- Sugar: 4g
- Protein: 11.4g
Servings: 8 burritos
Ingredients
Quantities:
- 4 1/2 cups fresh mushrooms, sliced
- 1 large onion, chopped
- 1 green pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 can (15 ounces) kidney beans, drained
- 2 tablespoons ripe olives, sliced
- 1/4 teaspoon pepper
- 8 (8-inch) flour tortillas
- 1/2 cup sour cream
- 1 cup chunky salsa
- 1/2 cup shredded cheddar cheese
- Parsley or cilantro for garnish
Instructions
-
Prepare the Filling:
- In a large skillet, heat olive oil over medium-high heat.
- Add mushrooms, onion, green pepper, and garlic. Cook, stirring constantly, until vegetables are tender.
-
Combine Ingredients:
- Remove skillet from heat and drain any excess oil.
- Stir in kidney beans, ripe olives, and pepper. Mix well to combine all ingredients evenly.
-
Assemble the Burritos:
- Spoon about 1/2 cup of the bean and vegetable mixture evenly down the center of each tortilla.
- Top each with 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon shredded cheddar cheese.
-
Fold and Cook:
- Fold the sides of each tortilla over the filling, then roll up tightly.
- Spray a large nonstick skillet or griddle with cooking spray and heat over medium-high heat.
- Place the burritos seam-side down on the skillet or griddle and cook for about 1 minute on each side, or until the tortillas are thoroughly heated and lightly browned.
-
Serve:
- Once cooked, remove burritos from heat and top each with an additional tablespoon of salsa.
- Garnish with parsley or cilantro if desired.
-
Enjoy: Yield is 8 servings. Serve warm and enjoy these flavorful and nutritious vegetable burritos!
Tips and Variations
- Make It Vegan: Substitute dairy ingredients with vegan alternatives such as plant-based sour cream and cheese.
- Add Heat: For a spicier kick, use hot salsa or add chopped jalapeños to the filling.
- Customize Fillings: Feel free to add or substitute ingredients like corn, diced tomatoes, or different types of beans to suit your taste.
- Meal Prep: These burritos can be assembled ahead of time, wrapped in foil, and stored in the refrigerator. Simply reheat in the oven or microwave before serving.
Nutritional Benefits
These Vegetable Burritos are not only delicious but also nutritious. Packed with fiber from mushrooms, kidney beans, and vegetables, they contribute to your daily fiber intake. Fiber is important for digestive health and can help with weight management by providing a feeling of fullness.
Final Thoughts
Whether you’re looking for a quick weeknight dinner or planning a casual gathering, these Vegetable Burritos are a versatile and satisfying choice. They combine the flavors of Southwestern and Mexican cuisine with wholesome ingredients, making them a hit with both family and friends. Enjoy the process of preparing and savoring these delicious burritos!
