Sweet Pepper Burritos Recipes

SWEET PEPPER BURRITOS

Sweet Pepper Burritos image

Diners meet up with plenty of flavor when they dig into Marian Platt's meatless mainstay that's bursting with cheese, rice, onion and peppers. "These burritos are a fun change of pace from traditional sandwiches," she notes from Sequim, Washington.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
1 tablespoon canola oil
2 medium sweet red peppers, diced
1 medium sweet yellow pepper, diced
1 medium green pepper, diced
2 teaspoons ground cumin
2 cups cooked brown rice
1-1/2 cups shredded reduced-fat cheddar cheese
3 ounces fat-free cream cheese, cubed
1/2 teaspoon salt
1/2 teaspoon pepper
6 flour tortillas (10 inches), warned
Salsa, optional

Steps:

In a large nonstick skillet, saute onion in oil for 2 minutes. Add peppers; saute for 5 minutes or until crisp-tender. Sprinkle with cumin; saute 1 minute longer. Stir in the rice, cheeses, salt and pepper., Spoon about 2/3 cup of filling off center on each tortilla; fold sides and ends over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 425° for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired.

Nutrition Facts : Calories 429 calories, Fat 13g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 671mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 9g fiber), Protein 18g protein. Diabetic Exchanges

ADDICTIVE SWEET POTATO BURRITOS

Addictive Sweet Potato Burritos image

Once you've had one, you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions, and salsa.

Provided by Karena

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 12

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
Bake in the preheated oven until warmed through, about 12 minutes.

Nutrition Facts : Calories 504.6 calories, Carbohydrate 76.6 g, Cholesterol 19.8 mg, Fat 8.5 g, Fiber 13.4 g, Protein 20 g, SaturatedFat 4.2 g, Sodium 1028.5 mg, Sugar 5.1 g

CHICKEN & PEPPER BURRITOS

Chicken & Pepper Burritos image

I don't remember where this one came from. I do know I've changed it over the years. They freeze well when wrapped in freezer paper. After they thaw I like to fry them, making Chimichangas.

Provided by Pierre Dance

Categories Chicken

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil
8 boneless skinless chicken thighs or 8 boneless skinless chicken breasts, defatted, cut into bite sized pieces
1 large white onion, chopped
1 red bell pepper, seeded, devained, chopped
1 poblano chiles or 1 pasilla chile, roasted, skinned, seeded, devained chopped
3 teaspoons new mexico chile powder, freshly ground
1/2 teaspoon freshly ground cumin
2 cups Cotija cheese, crumbled
10 -12 large burrito-size flour tortillas

Steps:

Heat a large frying pan over medium-high heat.
Add the Oil.
Stir fry the chicken in partial batches'til done.
Set aside on paper towel.
Add Onion, Bell Pepper, Chiles, Chile Powder, and Cummin.
Stir fry 'til tender, 8-10 minutes.
Remove from heat.
Stir Chicken into mixture.
Heat Tortillas, 3-4 at a time, in microwave for 15 seconds.
Place a few spoons of mix on a tortilla, top with crumbled cheese.
Fold the lower flap of the tortilla up, each side in and roll to form a burrito.
Wrap in freezer paper, LABEL THE PAPER!
Repeat 'til all mixture is used.

THREE-PEPPER BREAKFAST BURRITOS

Three-Pepper Breakfast Burritos image

Looking for a cheesy, Mexican-style breakfast? This bell pepper breakfast burrito will keep you full and satisfied. Ready in just 25 minutes, our breakfast burrito with peppers and onions is serious breakfast! Load up your burrito with salsa, guacamole, sour cream or cilantro. Don't forget, you can make this pepper burrito recipe as spicy as you want; just add hot sauce. You can't go wrong with this vegetarian breakfast burrito!

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1/3 cup chopped yellow bell pepper
1/4 cup sliced green onions (4 medium)
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/8 teaspoon pepper
4 Old El Paso™ Flour Tortillas for Burritos (8 inch), heated as directed on package
1/2 cup shredded pepper Jack cheese (2 oz)

Steps:

In 10-inch nonstick skillet, melt butter over medium-high heat. Add bell peppers and onions; cook 2 to 3 minutes, stirring occasionally, until vegetables are just tender, stirring occasionally.
In medium bowl, mix eggs, milk, salt and pepper; beat well.
Pour egg mixture over vegetables in skillet. Reduce heat to medium; cook 1 to 3 minutes, stirring frequently, until eggs are set but still moist.
To serve, spoon egg mixture onto warm tortillas; sprinkle with cheese. Roll up each tortilla tightly to secure filling. (Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.)

Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 300 mg, Fat 1 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Burrito, Sodium 730 mg, Sugar 3 g, TransFat 0 g

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