Description of this recipe: These veggie burritos are a vibrant and satisfying meal packed with colorful vegetables, flavorful spices, and creamy avocado. They’re a perfect option for a quick weeknight dinner, a hearty lunch, or even a fun weekend gathering. This recipe offers a balance of fresh, cooked, and creamy elements, all wrapped up in a warm, comforting tortilla.
Why you will love this recipe: You’ll love these veggie burritos because they are incredibly versatile and customizable. You can easily adapt the ingredients to suit your taste and dietary preferences. They’re also a fantastic way to incorporate more vegetables into your diet without sacrificing flavor. The combination of the savory vegetable filling, the refreshing salsa, and the creamy avocado makes each bite a delightful explosion of textures and tastes. Plus, they are relatively quick and easy to prepare, making them a winner for busy weeknights.
Introduction
Veggie burritos are a classic for a reason. They are infinitely adaptable to your tastes, and the ease of preparation makes them a staple in many households. But, a truly exceptional veggie burrito transcends the ordinary. It’s about building layers of flavor, achieving textural harmony, and using fresh, high-quality ingredients.
This recipe is designed to elevate your veggie burrito game. We’ll start with a vibrant salsa that provides a burst of freshness and acidity, complementing the richness of the filling. The vegetable filling itself is a symphony of textures and tastes, from the sweetness of the corn to the earthiness of the mushrooms. The addition of creamy avocado and cooling sour cream provides a luxurious counterpoint to the warmth of the spices.
Whether you’re a seasoned vegetarian or simply looking for a delicious and healthy meal option, these veggie burritos are guaranteed to impress. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more.
Ingredients:
- 1 small red onion, finely chopped: Red onion adds a sharper, slightly sweeter flavor to the salsa compared to white or yellow onions. The fine chop ensures it integrates well into the mixture.
- 250g tomatoes, cut into 1cm cubes: Choose ripe, juicy tomatoes for the best flavor. Dicing them into uniform cubes ensures even distribution in the salsa. Roma or plum tomatoes are a great choice.
- 2 tbsp balsamic vinegar: Balsamic vinegar provides a touch of acidity and sweetness that balances the other flavors in the salsa. It also adds a hint of complexity.
- 20g parsley, finely chopped: Fresh parsley adds a bright, herbaceous note to the salsa and the filling. Italian flat-leaf parsley is preferred for its bolder flavor.
- 2 tbsp olive oil: Olive oil is used for both the salsa and sautéing the vegetables. It adds richness and helps to bind the flavors together. Extra virgin olive oil is recommended for its superior flavor.
- 2 avocados, stoned, peeled and sliced: Ripe but firm avocados are essential for the creamy element of the burrito. Slicing them ensures they are evenly distributed.
- 1 lime, juiced: Lime juice adds a vibrant citrusy note to the avocado, preventing browning and enhancing its flavor.
- 1 onion, finely chopped: Yellow or white onion forms the base of the vegetable filling, providing a savory foundation.
- 1 carrot, grated: Grated carrot adds sweetness and a subtle crunch to the filling.
- 200g mushrooms, roughly chopped: Mushrooms provide an earthy, umami flavor to the filling. Cremini or button mushrooms are good choices.
- 4 tbsp tomato purée: Tomato purée adds depth of flavor and helps to thicken the filling.
- ½ tsp chilli powder (hot or mild, depending on how spicy you like it): Chilli powder adds a touch of heat to the filling. Adjust the amount to your preference.
- ½ tsp ground cumin: Cumin provides a warm, earthy spice that complements the other flavors in the filling.
- 1 tsp paprika: Paprika adds a smoky, slightly sweet flavor and a beautiful color to the filling. Smoked paprika can be used for an even deeper smoky flavor.
- 400g can kidney beans, drained and rinsed: Kidney beans add protein and fiber to the filling, making it more satisfying. Rinsing them removes excess starch and sodium.
- 195g can sweetcorn, drained: Sweetcorn adds sweetness and a pleasant texture to the filling.
- pinch of cayenne pepper: Cayenne pepper adds a touch of heat to the filling. Use sparingly, as it can be quite potent.
- 8 tortillas: Choose your favorite tortillas. Flour tortillas are the most common choice for burritos, but corn tortillas can also be used.
- 100g cooked rice: Cooked rice adds bulk and carbohydrates to the burrito, making it a more substantial meal.
- 200g lettuce, shredded: Shredded lettuce adds freshness and a crisp texture to the burrito. Iceberg lettuce is a classic choice, but romaine or butter lettuce can also be used.
- 8 tsp sour cream: Sour cream adds a tangy, creamy element to the burrito. Greek yogurt can be used as a healthier alternative.
Preparation:
Step 1: Prepare the Salsa: In a medium bowl, combine the finely chopped red onion, diced tomatoes, balsamic vinegar, half of the finely chopped parsley, and half of the olive oil (1 tbsp). Season with salt and pepper to taste. Gently stir to combine all ingredients. Taste and adjust seasonings as needed. Set the salsa aside, allowing the flavors to meld while you prepare the remaining ingredients. The longer it sits, the more the flavors will develop.
Step 2: Prepare the Avocado: In a separate small bowl, toss the sliced avocado with the lime juice. This will help prevent the avocado from browning and enhance its flavor. Gently coat all the slices with the lime juice. Set aside.
Step 3: Sauté the Vegetables: Heat the remaining olive oil (1 tbsp) in a large non-stick pan or skillet over medium-high heat. Add the finely chopped onion and cook for approximately 5 minutes, or until softened and translucent. Stir occasionally to prevent burning. Add the grated carrot and roughly chopped mushrooms to the pan. Cook for an additional 3-5 minutes, until the mushrooms are lightly browned and the carrots are slightly softened. Stir frequently to ensure even cooking.
Step 4: Spice and Simmer the Filling: Reduce the heat to medium. Add the tomato purée, chilli powder, ground cumin, and paprika to the pan. Cook for 3-5 minutes, stirring constantly, until the tomato purée turns a darker red color and the spices are fragrant. This process helps to intensify the flavors of the spices and tomato purée. Pour in 200ml of water, scraping up any browned bits from the bottom of the pan. Add the drained and rinsed kidney beans, sweetcorn, and remaining parsley to the pan. Stir to combine all ingredients. Bring the mixture to a simmer, then reduce the heat to low. Cook for 5-6 minutes, or until the mixture has reduced, thickened, and is heated through. Stir occasionally to prevent sticking.
Step 5: Season and Assemble: Season the vegetable filling with a pinch of cayenne pepper, salt, and pepper to taste. Adjust the seasonings as needed to achieve your desired flavor. Warm the tortillas according to the package instructions. This can be done in a microwave, oven, or on a dry skillet. Reheat the cooked rice until piping hot. To assemble the burritos, lay a warmed tortilla flat on a clean surface. Spread a layer of shredded lettuce down the center of the tortilla. Top with a generous portion of the vegetable filling and a scoop of the reheated rice. Arrange several slices of avocado over the filling. Dot with a spoonful of sour cream. To fold the burrito, fold in one side of the tortilla towards the center, then fold in the bottom. Roll the burrito tightly from the bottom up, tucking in the sides as you roll. Repeat with the remaining tortillas and filling.
COOKING Rating:
- Ease: Easy
- Time: Medium
Serving Suggestions:
Serve the warm veggie burritos immediately, with the prepared salsa on the side. Garnish with extra chopped parsley or a dollop of sour cream. These burritos pair well with a side of tortilla chips and guacamole, or a refreshing Mexican salad. For a more substantial meal, serve with a side of refried beans or Spanish rice.
Tips:
- Spice Level: Adjust the amount of chilli powder and cayenne pepper to control the spice level of the filling.
- Vegetable Variations: Feel free to substitute or add other vegetables to the filling, such as bell peppers, zucchini, or spinach.
- Bean Options: Black beans or pinto beans can be used instead of kidney beans.
- Make-Ahead Option: The vegetable filling can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before assembling the burritos.
- Freezing: Assembled burritos can be frozen for later use. Wrap each burrito tightly in plastic wrap and then in aluminum foil. To reheat, thaw overnight in the refrigerator and then microwave or bake until heated through.
- Tortilla Warming: To prevent tortillas from cracking when folding, warm them properly. You can warm them in a dry skillet over medium heat, in the microwave wrapped in a damp paper towel, or in the oven wrapped in foil.
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary depending on specific ingredients and serving sizes.)
- Calories: Approximately 500-600 per burrito
- Protein: 15-20g per burrito
- Sodium: 600-800mg per burrito
Conclusion
These veggie burritos are a delicious and satisfying meal that’s perfect for any occasion. With their vibrant flavors, customizable ingredients, and easy preparation, they’re sure to become a family favorite. So, gather your ingredients, fire up your skillet, and get ready to enjoy a fiesta of flavor in every bite!
Questions and Answers about this recipe:
Q1: Can I make these burritos ahead of time?
A: Absolutely! The vegetable filling can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This is a great way to save time on busy weeknights. When you’re ready to assemble the burritos, simply reheat the filling until it’s piping hot. You can also assemble the burritos ahead of time and store them in the refrigerator for a few hours, but keep in mind that the tortillas may become slightly soggy over time. If you plan to store them for more than a few hours, it’s best to wrap them tightly in plastic wrap to help prevent them from drying out.
Q2: What are some good substitutions for the sour cream?
A: If you’re looking for a healthier or dairy-free alternative to sour cream, there are several excellent options. Greek yogurt is a great substitute that provides a similar tangy flavor and creamy texture, while also being higher in protein and lower in fat. For a dairy-free option, you can use a plant-based sour cream alternative, such as cashew cream, tofu sour cream, or coconut yogurt. These options will provide a similar creamy element without the dairy. You can also use a dollop of guacamole or a drizzle of your favorite vegan sauce.
Q3: Can I use different types of beans in this recipe?
A: Yes, absolutely! The beauty of this recipe is its versatility. While kidney beans are the classic choice, you can easily substitute them with other types of beans, such as black beans, pinto beans, or even white beans. Each type of bean will bring its own unique flavor and texture to the burrito. Black beans have a slightly sweeter flavor and a firmer texture, while pinto beans are creamier and have a more mild flavor. White beans are also very mild and creamy. Feel free to experiment with different combinations to find your favorite.
Q4: How can I make these burritos spicier?
A: If you’re a fan of spicy food, there are several ways to kick up the heat in these veggie burritos. You can add more chilli powder or cayenne pepper to the vegetable filling, or you can use a hotter variety of chilli powder, such as ancho chilli powder or chipotle chilli powder. You can also add a pinch of red pepper flakes to the filling for an extra kick. Another option is to add a few drops of your favorite hot sauce to the filling or to the salsa. For a more subtle heat, you can add some chopped jalapeños or serrano peppers to the salsa.
Q5: How do I prevent my tortillas from cracking when I fold the burritos?
A: The key to preventing tortillas from cracking is to warm them properly before folding. Cold tortillas are stiff and brittle, making them prone to cracking. There are several ways to warm tortillas effectively. You can warm them in a dry skillet over medium heat, flipping them every few seconds until they are soft and pliable. You can also warm them in the microwave by wrapping them in a damp paper towel and microwaving for 15-30 seconds. Another option is to warm them in the oven by wrapping them in foil and baking at 350°F (175°C) for 10-15 minutes. No matter which method you choose, make sure the tortillas are warm and pliable before you start folding the burritos. This will help them to bend without cracking.
