Vegetarian burritos

  • Time cooking time:
  • Yield makes 8 tortillas


    8 10-inch flour tortillas
    1 tablespoon olive oil
    1 medium carrot, scraped and shredded
    1 small onion, chopped
    1 clove garlic, pressed
    1-8 ounce can tomato sauce
    1 10-ounce package frozen, chopped broccoli, thawed and well drained
    1 10-ounce package whole kernel corn, thawed and drained
    1 15-ounce can black beans, rinsed and drained
    1 tablespoon chili powder
    1/2 teaspoon salt
    1/4 teaspoon ground cumin
    dash of hot sauce
    18- ounce package shredded cheddar cheese


    Heat tortillas according to package directions. Heat olive oil in large skillet. Add carrot, onion and garlic; cook stirring constantly, 2 minutes.
    Stir in tomato sauce and next 7 ingredients; cover and simmer 5 minutes.
    Spoon 1/2 cup vegetable mixture down centers of warm tortillas; sprinkle with 1/4 cup cheese.
    Fold opposite sides over filling, securing with a wooden pick if necessary.
    Serve immediately with salsa and guacamole.
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