Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Paula, 01/22/05
Rockin Roasted Vegetable BurritosIngredients (use vegan versions): 1 medium onion, diced
4-5 garlic cloves, minced or crushed (jarred is fine)
8 oz carrots, diced (or sliced if using baby carrots)
2 extra large potatoes, diced (approximately 1 1/4 lbs)
1 green pepper, diced
1 red pepper, diced
2 zucchini/Italian squash, diced
8 oz mushrooms, coarsely chopped
4 celery stalks, diced
1 can pinto beans, rinsed and drained (16 oz--any kind you like will do)
Mexican oregano, cilantro, Vegetable seasoning salt, black pepper, & hot sauce
olive oil
guacamole
1 package large vegan flour tortillas
Directions:First, clean and chop all vegetables. (I realize the list is long, but its definitely worth it in the end!). Make sure that the vegetables are chopped approximately the same size, so they'll cook evenly. Next, preheat the oven to 400 F. Place vegetables in baking dishes, making sure they're spread evenly and not too thickly. (I used 2 13x9 glass baking dishes). Mix some olive oil (I used about 1/4 cup per pan), Mexican oregano, Vegetable seasoning salt (or regular salt), & black pepper around with the vegetables to coat evenly. Roast in the oven, uncovered, until done to your liking (I roasted mine about 30-40 minutes). Once vegetables come out of the oven, mix with the beans of your choice, & spoon the filling onto warmed tortillas. Season the burritos with whatever you like (I prefer cilantro, hot sauce, and guacamole). Finally--roll, serve, and enjoy!!
Serves: lots!--approximately 8-10 huge burritos
Preparation time: 1 hour (less if you have a helper!)
This was even better than I thought it would be. I used broccoli, carrots, cauliflower and zucchini. I also used whole wheat burritos. I think I used too much oil during the roasting, though.
Archived comment by: shaunoconnor
I give this recipe a big thumbs up. My three kids and I loved this recipe. My kids are picky eaters and they all voted that this recipe was a keeper. Thanks!
Archived comment by: slbcats
Hi. I'm interested in making these, but I'd just be making them for little ole me. Do they freeze well?
Archived comment by: applejacks582
I think they would, although if I were making them to freeze later, I would either defrost before reheating them, or omit the potato and possibly the carrots, because they would take longer in the microwave.
Archived comment by: carnivalofbunnies
Hi, applejacks582! This is my recipe, but I'm not really sure how well this freezes as I've never actually done it. You may just want to cut the recipe in half and keep the filling in the refrigerator so you have a bunch of burrito fixings for the week! I hope you enjoy these!!
Archived comment by: willwolf
These burritos are amazing! Totally live up to their name! I took your advice and halved the recipe, but also decided to freeze them and see how they came out. I made up five burritos and wrapped them individually in foil. Then, to reheat, I unwrapped one (straight from the freezer, no thawing) and threw it on a preheated cookie sheet in a 375 degree oven for 25 minutes. The result was awesome! I can't compare to the conventional method since I haven't tried it that way, but the veggies weren't too soggy and the taste was great! I also got the added bonus of a browned, crispy tortilla! I can't wait to make this again and experiment with different veggies. Two thumbs up from this happy girl
Thanks!
Archived comment by: applejacks582
Fantastic, applejacks582, I'm so glad you enjoyed the burritos! It sounds like you had great results in freezing/reheating these. I'll be trying this, I'm sure, in the future.
Archived comment by: willwolf
