Rockin Roasted Vegetable Burritos
1 medium onion, diced
4-5 garlic cloves, minced or crushed
8 ounces carrots, diced 2 extra large potatoes, diced (approximately 1 1/4 pounds)
1 green pepper, diced
1 red pepper, diced
2 zucchini/Italian squash, diced
8 ounces mushrooms, coarsely chopped
4 celery stalks, diced
1/2 cup olive oil, divided
salt and pepper, to taste
1 (16 ounce) can pinto beans, rinsed and drained
10 large vegan flour tortillas, warmed
1. Preheat the oven to 400 degrees F. Place vegetables in 2 (13x9") baking dishes, making sure they're spread evenly and not too thickly. Mix 1/4 cup olive oil with vegetables in each pan. Season with salt and pepper.
2. Roast in the oven, uncovered, until done to your liking (I roasted mine about 30-40 minutes).
3. Once vegetables come out of the oven, mix with the beans, and spoon the filling onto warmed tortillas. Finally, roll, serve, and enjoy! I like to top burritos with cilantro, hot sauce, and guacamole.
SO HOW'D IT GO?
Just finished eating these for dinner and thought they were great :)
I made a few changes/additions
* roughly diced 1/2 brown onion and added it to the other veggies when baking. I didn't add the celery
* added a liberal sprinkling of dried basil and dried oregano (regular oregano) I didn't add coriander/cilantro to this dish as I don't really like it too much
* I forgot to add the garlic :(
* used 1 carrot
* I added 1/2 the can of beans to the veggies, and reserved the other 1/2 to make refried beans with
Before making them I was tempted to add cheese (i'm vegetarian), but I ate one burrito first and decided it would be stupid to add something that would wreck these :P
I will be making these again
I really didnt care for this recipe, it was kind of strange. Maybe I didn't do something right.
These are awesome! :)>>>
Delicious! Yes it did take a while to prepare, although I halved the recipe so I wasn't eating leftovers for days. I added a lot of seasoning and hot sauce and added a slice of veggie cheese in my burrito with some salsa on top and it was great. Easy and filling meal and a little different flavor from the usual stove top veggie burrito. I didn't even both with the beans because the tortilla was already so full with veggies! Oh also about halfway through the cooking time I took the plan out and stirred the veggies around. Give it a try it's very tasty!
I loved these.
Last minute dinner.
I used these ingredients since I was missing some...
1 medium onion, diced
4-5 garlic cloves, minced or crushed (jarred is fine)
8 oz carrots, diced (or sliced if using baby carrots)
1 green pepper, diced
1 red pepper, diced
8 oz mushrooms, coarsely chopped
Mexican oregano, cilantro, Vegetable seasoning salt, black pepper.
1/4 vegetable oil
1 package large vegan flour tortillas
with mexican rice on the side, and it was wonderful.
Awesome! My husband even loved them! Froze some and they turned out great too!
I just wanted to add that one night I was out of pinto beans, so I subbed cannellini beans instead, and I liked them even better! They add a wonderful creaminess to it. I absolutely love these burritos - they are sooooo goood!! I make them a few times a month. So delicious, so filling, so healthy! I love them with some guacamole and salsa...mmmmm...
Yep, these are totally rockin'. I've made them several times already!
These were great! Only changes were to omit the mushrooms, and I added cauliflower and broccoli since I had some to use up. These are so delicious with some salsa on top! Thanks for a great recipe!
i used black beans instead of the pintos. awesome!
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