Breakstones Creamy Vegetarian Burritos Recipes

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APPETIZING VEGETARIAN BURRITOS



Appetizing Vegetarian Burritos image

An easy vegetarian burrito recipe I whipped up one night. This is very basic and can be dolled up however you like. I serve these topped with sour cream, shredded Cheddar cheese, chopped tomatoes, and sliced green onions.

Provided by Jennyness

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 bunch celery, sliced
1 large onion, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
2 cloves garlic, minced, or more to taste
1 (28 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
1 tablespoon lime juice, or to taste
hot sauce to taste
salt and ground black pepper to taste
8 (10 inch) warm flour tortillas

Steps:

  • Heat oil in a large skillet over medium-high heat. Saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. Add chili powder and cumin; saute until onion is soft, about 5 minutes more. Stir garlic into onion mixture and saute until fragrant, about 30 seconds.
  • Stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes.
  • Mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. Season filling with lime juice, hot sauce, salt, and black pepper.
  • Spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining filling and tortillas.

Nutrition Facts : Calories 382.4 calories, Carbohydrate 60.1 g, Fat 9.8 g, Fiber 10.3 g, Protein 12.6 g, SaturatedFat 1.9 g, Sodium 925.1 mg, Sugar 5.9 g

GRACIE'S AMAZING VEGETARIAN BURRITOS



Gracie's Amazing Vegetarian Burritos image

These are quick and easy to make, as well as incredibly tasty and filling. One of my husband's very favorite dishes, he always stuffs himself with one too many! Serve with grape tomatoes, shredded cheese, chopped lettuce, sour cream, and fresh guacamole. You can use any wrap instead of the flour tortillas, if desired.

Provided by That Grace

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon chili powder, divided
2 teaspoons ground black pepper, divided
2 teaspoons cayenne pepper, divided
1 teaspoon ground cumin
1 cup canned pinto beans, rinsed and drained
1 cup canned black beans, rinsed and drained
1 cup frozen corn, thawed, drained
1 cup cooked brown rice
6 burrito-size flour tortillas

Steps:

  • Heat oil in a large skillet or wok over medium-high heat. Cook and stir onion, garlic, 1 1/2 teaspoons chili powder, 1 teaspoon black pepper, 1 teaspoon cayenne pepper, and cumin in hot oil until onion softens, 3 to 5 minutes.
  • Stir pinto beans, black beans, corn, and rice together in a bowl. Add bean mixture to skillet 1 cup at a time, stirring well after each addition. Stir remaining chili powder, black pepper, and cayenne pepper into beans mixture, reduce heat to medium, cover the skillet with a lid, and cook, stirring as necessary, until heated through and flavors blend, 3 to 5 minutes.
  • Spoon 1/6 of the bean mixture in a line across the middle of 1 tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining bean mixture and tortillas.

Nutrition Facts : Calories 394.4 calories, Carbohydrate 66.9 g, Fat 9.2 g, Fiber 9.3 g, Protein 12.6 g, SaturatedFat 1.9 g, Sodium 745.7 mg, Sugar 3.3 g

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