Elle’s Veggie Burritos
These burritos are easy and will please everyone in the family. I’ve included an image with the instructions to make it easy to follow.
- 1 small onion, chopped
- 1 teaspoon garlic, minced
- 1 cup cauliflower, chopped
- 2 stalks of celery, chopped
- 1 medium bell pepper, deseeded and de-ribbed, green, red, or yellow
- 3 tablespoons olive oil
- 6 large tortillas, plain or flavored, Mission
- 1 can black beans, Progresso
- 1.5 cups Mexican or Monterey Jack cheese
- Salt and Pepper
- 1 teaspoon cumin
Preheat oven to 400 degrees. Put olive oil, cauliflower, celery, and bell pepper on a rimmed baking sheet, or shallow pan, and toss, with salt and pepper to taste, to coat. Place on the middle rack in the oven and bake for 20 minutes or until the veggies are done—they should be tender crunchy or just done. I like a bit of kick to mine so I use Slap Ya Momma seasonings in place of salt and pepper. When done remove from oven, set aside, and reduce the heat to 375 degrees.
While the veggies are roasting: Heat the black beans on medium high heat in a pot on the stove. Add cumin and bring to a boil, stirring. You want to cook the liquid down until beans are thick, about 10 minutes. Remove from the stove and smash the beans with a fork. I smash just enough to make it thick—I don’t like bean paste. Set aside.
Time to assemble your burritos! Lay a tortilla on your work surface, or a plate, spread the beans as shown—you want to leave some tortilla to fold over the filling so it’s easy to roll up.
Next sprinkle with cheese…
Now add your veggie mixture…
Fold the sides in and the short edge over the filling and roll up…
Repeat until all the burritos are rolled. Place on a baking sheet, seam side down, and return to the oven for 12 minutes. Top with cheese and a generous helping of salsa….
Variety is the Spice of Life
You can make these to suit anyone’s taste by substituting a few of the ingredients. Don’t like cauliflower? (read my recent post, you may have a change of heart). Try one of these: mushrooms, broccoli, squash, zucchini, or a mixture. I sometime use broccoli, cauliflower, and carrots.
Beans are easily substituted. You can use pinto, kidney or any other hardy bean. In the winter months we add rice to this dish—it’s heavier with rice. I add a half of a serving spoonful to each burrito before the beans.
You can also top these with guacamole, salsa verde, or melted cheese. Like spicy food? Add some chopped jalapenos.
Copyright ElleVeg 2013