Vegetarian Burritos

Garden vegetables and the perfect spice combination make this a great meal. A warm flour tortilla slathered with Guacamole Spread and filled with al dente veggies is just a delicious summertime or anytime meal. I’m thinking next time no carrots, maybe add chayote, and fresh roasted poblano & a little fresh diced jalapeño in place of canned green chilies … but this has enough heat as is for most. Not a heavy meal but guaranteed to satisfy the most avid carnivore. And can go totally vegan too!

Recipe

Makes 8-10 large burritos

2-3 Tablespoons olive oil
1 large yellow or red onion (flat red onions are sweeter)-peeled-cut in half and then thinly sliced
2 Cloves garlic-minced
1 Large carrot-peeled-thinly sliced or grated
2 Small zucchini-sliced 1/4 inch approximately
1 Green bell pepper-seeded and cut into strips
1 Red bell pepper-seeded and cut into strips
1 Large tomato or several Romas-peeled, seeded and chopped
8 Ounces of fresh mushrooms-sliced
1 Small can whole pitted black olives-drained and roughly chopped
4 Ounce can (7 ounce if into this) of chopped green chilies (or replace with fresh roasted poblano)
1 Small can (7 ounce) black beans-rinsed and drained (optional ingredient)
1 to 2 Teaspoons Hatch chili powder or your favorite chili powder
1/4 (to 1/2 scant) Teaspoon Mexican ground oregano
1/2 Teaspoon ground cumin
1 Teaspoon salt or salt to taste
2 Cups grated mixed Mexican cheeses-more for sprinkling (optional)
Cilantro-chopped for sprinkling (optional)
Sour Cream-optional
10 Large flour tortillas-wrapped in foil (pre-wrap in parchment paper then foil if desired) and heated in 350 degree F oven for about 10-15 minutes, just till warm

In a large skillet add one tablespoon of oil over medium-high heat and saute’ the onion until tender. Add the garlic and continue for another minute. Remove with a slotted spoon to a small mixing bowl.

Add additional oil as needed then add the carrots, bell peppers and zucchini a little at a time to encourage caramelizing as opposed to simmering. Add the tomato at the end of cooking. (Cook these vegetables until crisp tender or to your liking.) Drain well. Turn the heat to medium-low.

While cooking the veggies cook the mushrooms in another skillet large enough to accommodate all in a single layer. Add about 1/2 T oil to the skillet and cook over medium-high heat until lightly browned.

To the large skillet containing the cooked drained veggies add back the  cooked onion and garlic. Add the cooked mushrooms, green chilies, olives, & beans if using. Add the chili powder, cumin & oregano. Bring to a simmer. And heat through, that’s all. Taste. Salt to taste keeping in mind if you add cheese the saltiness will increase.

Add the cheese to the skillet mixture and mix in. It’s ready to serve!

Spread the Guacamole over the warm tortilla (optional) and spoon filling along the center. Sprinkle with cilantro (optional). Fold up bottom of tortilla a bit to keep filling in and wrap one side and then the other side over filling. Place seam side down. Serve with a dollop of sour cream (optional).

Looking for a fresh salsa with these burritos? Try this!

Roasted Corn is another veggie option to replace a veggie you might not love. Here’s a great way to roast frozen corn, here.