Vegetable Burritos

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

You need 1 ingredient. The key ingredients include: ["2tbsp salad oil", "1 onion sliced", "2 cloves garlic mashed", "1/2lb mushrooms sliced", "1 green pepper julienned", "2 carrots thinly sliced", "4 small zucchini 1/2-inch slices", "2 tomatoes peeled and wedged or large can tomatoes", "1 7 oz can diced chiles", "2 1/4oz olive ssliced", "1/2 tsp cumin", "1/2 tsp oregano", "6 oz jack cheese with jalapenos if you want", "6 oz cheddar cheese", "10-12 flour tortillas", "Condiments (optional)", "taco sauce", "guacamole", "sour cream", "scallions", "roasted sunflower seeds", "In 12"" skillet, saute onion and garlic until limp. Add veggies and spices. Simmer covered until vegetables are barely tender, about 10-12 minutes.", "Shred cheeses, and when vegetables are done, stir in half of both cheeses. Turn into a shallow casserole and sprinkle with remaining cheese. Broil until cheese is melted and bubbly, about 3 minutes.", "Heat tortillas wrapped in foil in the oven for about 20 minutes, or wrap in plastic and microwave about 2 minutes. Spoon veggie mixure in tortilla and roll up. Serve with condiments."].

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.