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Vegetable Burritos

Mexican.Chef's picture
  Salad oil 2 Tablespoon
  Onion 1 Large, chopped
  Carrots 2 Large, thinly sliced
  Garlic 1 Clove (5 gm), minced / pressed
  Chili powder 2 1⁄2 Teaspoon
  Ground cumin 3⁄4 Teaspoon
  Dried oregano leaves 3⁄4 Teaspoon
  Zucchini 4 Medium, diced
  Bell pepper 1 , chopped (Green / Red Colored)
  Corn kernels 1 Cup (16 tbs) (Fresh / Frozen Thawed)
  Canned kidney beans 1 Pound, drained (1 Large Can)
  Flour tortillas 12

Heat oil in a wide frying pan over medium-high heat.
When oil is hot, add onion, carrots, garlic, chili powder, cumin, and oregano.
Cook, stirring, until onion is soft (about 10 minutes).
Stir in zucchini, bell pepper, corn, and kidney beans and cook until zucchini is tender-crisp (7 to 8 more minutes).
Divide tortillas into 2 stacks, wrap in foil, and heat for 15 minutes in a 350° oven; or wrap in plastic and microwave on HIGH (100%) for 30 to 45 seconds per stack.
Spoon filling into tortillas; add garnishes, if desired.
Lap ends of tortilla over filling and fold sides to center, or simply roll up.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2777 Calories from Fat 720

% Daily Value*

Total Fat 81 g124.4%

Saturated Fat 11.7 g58.3%

Trans Fat 0.5 g

Cholesterol 0 mg

Sodium 4958.6 mg206.6%

Total Carbohydrates 464 g154.6%

Dietary Fiber 84 g335.9%

Sugars 70.2 g

Protein 88 g175.4%

Vitamin A 599.6% Vitamin C 494%

Calcium 63.6% Iron 117.9%

*Based on a 2000 Calorie diet

Vegetable Burritos Recipe