Mexican recipes
Easy vegetable burritos
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35 min
Serves 4
Mexican
Ingredients
- For the burrito filling For the burrito filling
- 1 tbsp vegetable oil 15 ml vegetable oil
- 1 medium onion, finely chopped 1 medium onion, finely chopped
- 1–2 clove garlic (sliced) 1–2 clove garlic (sliced)
- 1/2 lb broccoli (chopped) 225 g broccoli (chopped)
- 3 cup white mushrooms (chopped) 720 ml white mushrooms (chopped)
- 2-3 zucchini squash, chopped 2-3 zucchini squash, chopped
- For the guacamole For the guacamole
- 1 large tomato, chopped 1 large tomato, chopped
- 2 large avocados, seeded and chopped 2 large avocados, seeded and chopped
- 1/2 tbsp cumin powder 7.4 ml cumin powder
- 1 small onion, finely chopped 1 small onion, finely chopped
- 1/2 tbsp lime juice 7.4 ml lime juice
- Salt to taste Salt to taste
- Mexican salsa (mild, medium or hot) Mexican salsa (mild, medium or hot)
- 12 (12 inch) flour tortillas 12 (12 inch) flour tortillas
Method
Prepare the guacamole
Add the tomato, avocado, cumin, sonion, lime juice and salt in a bowl and toss until well combined. Add an avocado peep into the guacamole to prevent the avocado from browning, Set aside. When ready to use it, remove and discard the avocado peep.
Make the burrito fillin
In a large frying pan over medium-high heat add the vegetable oil, onion, garlic, broccoli, mushrooms and zucchini squash and cook for 2-3 minutes, stirring constantly. Lower heat, cover and cook for 20 to 30 minutes, until the ingredients are soft. Remove from the heat, put in a bowl and set aside.
Assemble the burritos
Warm tortillas in the oven or microwave (if using the oven, wrap them in aluminum foil and warm for about 15 minutes - if using the microwave, put them in a plastic bag and warm at highest setting for about 1 minute).
Place a tortilla on a plate. Spread some of the vegetable filling along the center, top with guacamole sauce and salsa. Wrap the tortilla like an envelope and place it, seam side down on a serving platter. Repeat with the remaining tortillas.
Serve with salsa, sour cream and grated cheese.
Add the tomato, avocado, cumin, sonion, lime juice and salt in a bowl and toss until well combined. Add an avocado peep into the guacamole to prevent the avocado from browning, Set aside. When ready to use it, remove and discard the avocado peep.
Make the burrito fillin
In a large frying pan over medium-high heat add the vegetable oil, onion, garlic, broccoli, mushrooms and zucchini squash and cook for 2-3 minutes, stirring constantly. Lower heat, cover and cook for 20 to 30 minutes, until the ingredients are soft. Remove from the heat, put in a bowl and set aside.
Assemble the burritos
Warm tortillas in the oven or microwave (if using the oven, wrap them in aluminum foil and warm for about 15 minutes - if using the microwave, put them in a plastic bag and warm at highest setting for about 1 minute).
Place a tortilla on a plate. Spread some of the vegetable filling along the center, top with guacamole sauce and salsa. Wrap the tortilla like an envelope and place it, seam side down on a serving platter. Repeat with the remaining tortillas.
Serve with salsa, sour cream and grated cheese.
Cook's notes
For an even healthier and lower in calories version of this dish, steam the vegetables instead of frying them.
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