Vegetable Salad Burritos Recipes

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VEGETABLE-SALAD BURRITOS



Vegetable-Salad Burritos image

If you prefer a burrito with a milder taste, use jalapeno peppers, which are slightly larger and cooler than serrano chiles.

Provided by Martha Stewart

Categories     Mexican Recipes

Number Of Ingredients 9

1 large ripe tomato, cut into 1/2-inch dice
1 small cucumber, peeled, seeded, and cut into 1/2-inch dice
1 small avocado, cut into 1/2-inch dice
1 serrano chile, stem and seeds removed, minced
2 tablespoons coarsely chopped cilantro
2 tablespoons freshly squeezed lime juice
1 tablespoon mayonnaise
Salt and freshly ground pepper, to taste
4 flour tortillas (6 inches)

Steps:

  • In a medium bowl, combine tomato, cucumber, avocado, chile, cilantro, lime juice, and mayonnaise. Season with salt and pepper. Divide mixture among the four tortillas; roll up. Cut each tortilla in half; serve with the Chile-Rubbed Salmon and Black Beans and Corn.

VEGETABLE BURRITOS



Vegetable Burritos image

Mushrooms, onion, and kidney beans are a few of the ingredients that make up the fiber-rich filling in these tasty burritos! The recommended amount of fiber for most people is 20 to 35 grams a day.

Provided by Sharon123

Categories     Vegetable

Time 33m

Yield 8 serving(s)

Number Of Ingredients 14

4 1/2 cups sliced fresh mushrooms (1 pound)
1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, crushed
2 teaspoons olive oil
1 (15 ounce) can kidney beans
2 tablespoons finely chopped ripe olives
1/4 teaspoon pepper
8 8-inch flour tortillas
1/2 cup sour cream
1 cup chunky salsa, divided
1/2 cup shredded cheddar cheese (2 ounces)
vegetable oil cooking spray
parsley or cilantro, for garnish

Steps:

  • Cook first 4 ingredients in oil in a large skillet over medium-high heat, stirring constantly, until tender.
  • Remove from heat; drain.
  • Combine cooked vegetables, drained kidney beans, olives, and pepper.
  • Spoon about 1/2 cup bean mixture evenly down center of each tortilla.
  • Top with 1 tbls.
  • sour cream, 1 tbls salsa, and 1 tbls cheese; fold opposite sides over filling.
  • Coat a large nonstick skillet or griddle with cooking spray.
  • Heat over medium-high heat until hot.
  • Cook tortillas, seam-side down, 1 minute on each side or until thoroughly heated.
  • Top with 1 tbls salsa.
  • Garnish with parsley or cilantro if desired.
  • Yield: 8 servings.

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