Vegetable Burritos Recipe

Name: Vegetable Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. each: onion and fresh mushrooms, sliced; 2 cloves garlic, minced; 4 c. sliced zucchini; 1 1/2 c. thinly sliced carrots; 1 c. sliced green pepper; 2 c. chopped tomato; 1/4 c. chopped ripe olives; 1 Tbsp. seeded, minced jalapeno pepper; 2 (4 oz.) cans chopped green chiles, drained; 1 tsp. chili powder; 1/4 tsp. salt; 1/2 tsp. each: dried whole oregano and ground cumin; 1 c. (4 oz.) shredded Monterey Jack cheese; 1 1/2 c. (6 oz.) shredded 40% less fat Cheddar cheese; 15 (6-inch) warm flour tortillas

Servings: persons

1 c. each: onion and fresh mushrooms, sliced
2 cloves garlic, minced
4 c. sliced zucchini
1 1/2 c. thinly sliced carrots
1 c. sliced green pepper
2 c. chopped tomato
1/4 c. chopped ripe olives
1 Tbsp. seeded, minced jalapeno pepper
2 (4 oz.) cans chopped green chiles, drained
1 tsp. chili powder
1/4 tsp. salt
1/2 tsp. each: dried whole oregano and ground cumin
1 c. (4 oz.) shredded Monterey Jack cheese
1 1/2 c. (6 oz.) shredded 40% less fat Cheddar cheese
15 (6-inch) warm flour tortillas

1
Coat a large Dutch oven with vegetable cooking spray; place over medium-high heat until hot.
2
Add onion, mushrooms and garlic. Saute until vegetables are tender and all liquid is absorbed.
3
Add zucchini, carrots, green pepper, tomato, olives and jalapeno pepper; saute, stirring constantly, about 10 minutes or until vegetables are crisp-tender.
4
Drain vegetables; add green chiles and next 6 ingredients; stir mixture well.
5
Spoon 1/3 cup vegetable mixture onto each tortilla and fold edges over.
6
Serve immediately. Yield:
7
15 servings.

2104

kcal

Calories

Fat

314

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 c. each: onion and fresh mushrooms, sliced, 2 cloves garlic, minced, 4 c. sliced zucchini, 1 1/2 c. thinly sliced carrots, and more.

Yes, Vegetable Burritos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Burritos

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