These burritos are so flavorful and simple to make and great for vegetarians. Lunch comes together in 20 minutes. The filling is packed with healthy ingredients, but the ooey-gooey cheese is what sells kids on this combo. The beauty of the burrito is that it’s customizable. You are allowed to stuff it with whatever you could possibly imagine . This burrito recipe is intended to help you learn the basic construction, so you can go off and make use of all the random ingredients you have lurking in your kitchen. When using a standard 8-inch tortilla, fill it with about 3/4 cup of ingredients. Otherwise, if you overload the tortilla, you’ll end up with a floppy soft taco, rather than a cylindrical burrito. If you’re hungry, then plan to make more than one burrito!
I would recommend spraying the foil with some cooking spray before covering the baking dish — this will keep the foil from sticking to the cheese so that it stays on the burritos instead!
- 1 pound veggie ground ( Gardein )
- 1 onion, chopped
- 4 large garlic cloves, minced
- 1 yellow pepper chopped
- 1 red pepper chopped
- 1 Old ElPasso burrito seasoning mix
- 1 can ( 14 oz ) diced tomato
- 4 green onions
- Warm flour tortillas
- 2 cup grated Monterey Jack and Cheddar cheese mix
- Chopped fresh cilantro
- 2 cup salsa
- Heat heavy large skillet over medium-high heat. Add vegie ground , chopped onion and garlic, peppers and cook until onion is transparent, stirring frequently, about 5 minutes. Stir in seasoning mix and cook 1 minute. Add tomato, and cook for 5 extra minutes. Stir and 1 cup cheese mix and set aside.
- Warm the tortillas according to package directions. Working one at a time, spoon one-eigth of the bean mixture down the center of each. Roll the tortillas closed and place seam-side down in the prepared baking dish. Spoon the salsa over the tortillas and top with the left 1 cup shredded cheese. Cover and bake 20 minutes until cheese is melted and burritos are warmed through. Serve with green onions, diced avocado, extra salsa , chopped red onion and chopped cilantro.
- Depending on your appetite and your side dishes, you may end up with leftovers burritos. They are great warmed up for lunch, or can be frozen for up to 3 months.