Vegetable burrito
4 servings
60 minutes
Vegetable burrito is a bright and aromatic dish of Mexican cuisine that delights with its rich flavor and appetizing appearance. The recipe is based on tender beans, juicy mushrooms, sweet bell peppers, and fresh tomatoes combined with a spicy tomato sauce and golden melted cheese. This burrito combines the richness of vegetable flavors, the freshness of greens, and a hint of spiciness. Baked in the oven, it acquires a crispy crust that complements the softness of the filling. The dish is perfect as a light yet nutritious lunch or dinner, providing a feeling of fullness without heaviness. Vegetable burritos can be served with guacamole, sour cream or spicy sauce, turning it into a true gastronomic delight. This recipe fits perfectly into the diet of vegetarians and lovers of Mexican cuisine, offering an explosion of flavor and juiciness in every bite.
1
Boil the beans until fully cooked
- Beans: 150 g
2
Slice the mushrooms, fry the onion and mushrooms
- Onion: 1 head
- Mushrooms: 150 g
3
Chop the red and yellow bell peppers and add them to the pan with the mushrooms. Blanch the tomato in boiling water, peel it, dice it, and add it to the peppers.
- Bell pepper: 2 pieces
- Tomatoes: 1 piece
4
A few minutes before the end, add beans, corn, and greens. Turn off the pan.
- Beans: 150 g
- Canned sweetcorn: 0.5 jar
- Fresh herbs: 20 g
5
Pour in 3 tablespoons of tomato sauce. I used a ready-made one with pieces of tomatoes, bell peppers, and spices.
- Tomato paste: 3 tablespoons
6
Place the filling on the ready tortillas, sprinkle with grated cheese on top, and roll up.
- Tortillas: 4 pieces
- Dutch cheese (Gouda/Edam): 100 g
7
In the oven for 10-15 minutes
