Barking Dog Burritos recipe Share this recipe on Facebook
An excellent alternative to beef or chicken burritos, these burritos have vegetables as the main ingredient. This vegetarian version of burritos uses steamed onion, broccoli, zucchini and tomatoes together with cheese and guacamole sauce. The burritos in this recipe are not baked but you can do it if you like. Assemble the burritos and bake for 10 minutes, add some more cheese on top and bake for some more, until the cheese melts. Serve as always with extra guacamole sauce and salsa. The burritos can be served as an appetizer or even a main dish.
Preparation time: 60 minutes, Cooking time: 30 minutes, Serves: 6
24 flour tortillas
1 large onion, chopped
1 lb broccoli, chopped
1/4 lb white mushrooms, chopped
4-5 zucchini squash, chopped
2 large tomatoes, chopped
3 to 4 cups grated cheddar or Monterrey Jack cheese
Guacamole (see recipe below)
1 cup of salsa (mild, medium or hot, to taste)
Make the avocado at least 1 hour before starting.
Steam the vegetables
Put the onion, broccoli, white mushrooms, zucchini and tomatoes in a large frying pan, sprinkle with water, cover and steam over medium heat for 20 to 30 minutes, stirring occasionally.
Wrap tortillas in aluminum foil and warm tortillas in the oven for 5 to 10 minutes.
Divide the steamed vegetables equally among the tortillas, top with cheddar cheese, guacamole and salsa and roll up. Place burritos in a large dish and serve with extra cheese, guacamole and salsa.
Notes and tips
4 large avocados, chopped
1 small onion, finely chopped
Juice from 1 a lime
1/2 tsp cumin powder
1/2 tsp paprika powder
1/4 tsp garlic powder
Salt to taste
Add all the ingredients in a bowl, stir well to combine, cover and refrigerate for at least 2 hours.