Veggie Burritos Recipe

Filled with colorful vegetables, these cheesy baked burritos make a delicious family dinner any day of the week.

Veggie Burritos Recipe

Photo by kellance


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons vegetable oil

  • 1

    medium onion, chopped (½ cup)

  • 2

    medium red or green bell peppers, chopped (about 2 cups)

  • cups shredded carrots (2 medium)

  • 2

    cloves garlic, finely chopped

  • 1

    jalapeño chile, seeded, finely chopped

  • 1

    teaspoon dried oregano leaves

  • 1

    teaspoon ground cumin

  • ½

    teaspoon salt

  • 2

    tablespoons water

  • 1

    can (16 oz) vegetarian refried beans

  • 8

    flour tortillas (about 10 inch)

  • 2

    cups shredded Cheddar, Colby-Monterey Jack cheese blend or Mexican cheese blend (8 oz)

  • cup Old El Paso Thick 'n Chunky salsa

Directions

Heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil about 5 minutes, stirring frequently, until tender. Stir in bell peppers, carrots, garlic, chile, oregano, cumin and salt. Cook 5 minutes, stirring frequently. Stir in water. Reduce heat to low. Cover; cook 5 to 10 minutes or until vegetables are crisp-tender. Spread about 3 tablespoons refried beans on each tortilla. Spoon about 1/3 cup vegetable mixture and 1/4 cup cheese onto each tortilla. Fold sides up over filling; roll up tortilla. On ungreased large cookie sheet, place burritos, seam sides down, about 1 inch apart. Brush tops and sides with salsa. Bake 18 to 22 minutes or until thoroughly heated. Serve topped with additional salsa and sour cream, if desired.


Nutrition

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