Veggie Mexie Burrito Recipe

Name: Veggie Mexie Burrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Rice, Cooked; 2 Tablespoons EV Olive Oil; 3/4 cups Carrots, Diced; 2 dashes Garlic Powder; 2 pinches Ginger, Ground; 3/4 cups Onion, Diced; 1/2 cups Mushrooms, Diced; 1/2 cups Green Pepper, Diced; 1/2 cups Zucchini, Diced; 1/4 cups Salsa; 1 cup Monterey Jack Cheese, Shredded; 2 whole Soft Taco Shells; 1 cup Lettuce Chopped

Servings: persons

3/4 cups Rice, Cooked
2 Tablespoons EV Olive Oil
3/4 cups Carrots, Diced
2 dashes Garlic Powder
2 pinches Ginger, Ground
3/4 cups Onion, Diced
1/2 cups Mushrooms, Diced
1/2 cups Green Pepper, Diced
1/2 cups Zucchini, Diced
1/4 cups Salsa
1 cup Monterey Jack Cheese, Shredded
2 whole Soft Taco Shells
1 cup Lettuce Chopped

1
Follow the directions on the rice container to prepare 3/4 cup of rice, set aside and keep warm!
2
I normally wait until I add the mushrooms before I start the rice.
3
This way it all gets done about the same time.
4
Add 2 tablespoons of Extra Virgin Olive Oil to a large skillet.
5
Peel and then chop up the carrots; Start by sauteing the carrots for 5 minutes on low-medium heat.
6
Add the garlic and ginger spice at this point.
7
Cut and dice the Onion; Add the 3/4 cup onion and saute for another 5 minutes on medium heat or until they start to turn golden on the edges.
8
Wash and dice the Mushrooms and Green Peppers; Add the mushrooms and green peppers, stirring occasionally for 5 minutes.
9
Slice and then dice the zucchini; Place the zucchini into the pan, stirring often for 3-5 minutes.
10
Once the veggies are all starting to become cooked (we dont want a mush, nor do we want them to be under cooked), add in the salsa and cook for another 5 minutes.
11
Place the cooked ingredients on a soft shell that has already been prepared with some of the cheese and the rice.
12
Top with Lettuce!
13
You can then add some fresh salsa, black olives, and sour cream to make it complete!
14
if you are a meat eater... add some of your favorite meat toppings to make this meal for the meat eaters in your family.
15
thanks and enjoy!
16
:o)

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3/4 cups Rice, Cooked, 2 Tablespoons EV Olive Oil, 3/4 cups Carrots, Diced, 2 dashes Garlic Powder, and more.

Yes, Veggie Mexie Burrito falls under the Vegetarian 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.

That's it — enjoy your meal!

Veggie Mexie Burrito

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions