Vegetarian burritos

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Photo: chefdecuisine.com

Prep Time:
20 minutes
Cooking Time:
10 minutes
Servings:
4


  • For the Vegetarian burritos:
  •  Tags for<b>Vegetarian burritos
  • Tags for Vegetarian burritos
  • main ingredients:
  • tortilla Pageturner Cookbook
  • tomato Pageturner Cookbook
  • broccoli Pageturner Cookbook
  • cheese Pageturner Cookbook
  • type of dish:
  • lunch Pageturner Cookbook
  • Country cuisine:
  • Mexico Pageturner Cookbook
  • specific recipes:
  • on-a-budget Pageturner Cookbook
  • dietary considerations:
  • Healthy Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
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    Ingredients

    • 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

    Directions

    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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