Easy vegetable burritos recipe
Share this recipe on FacebookA healthy, low in calories Mexican burritos recipe using a filling made of onion, broccoli, mushrooms and squash, together with guacamole and salsa.
Preparation time: 5 minutes, Cooking time: 30 minutes, Serves: 4
Ingredients
For the burrito filling
1 Tbsp vegetable oil
1 medium onion, finely chopped
1 - 2 cloves garlic, sliced
1/2 lb broccoli, chopped
3 cups white mushrooms, chopped
2-3 zucchini squash, chopped
For the guacamole
1 large tomato, chopped
2 large avocados, seeded and chopped
1/2 Tbsp cumin powder
1 small onion, finely chopped
1/2 Tbsp lime juice
Salt to taste
Mexican salsa (mild, medium or hot)
12 (12 inch) flour tortillas
Directions
Prepare the guacamole
Add the tomato, avocado, cumin, sonion, lime juice and salt in a bowl and toss until well combined. Add an avocado peep into the guacamole to prevent the avocado from browning, Set aside. When ready to use it, remove and discard the avocado peep.
Make the burrito fillin
In a large frying pan over medium-high heat add the vegetable oil, onion, garlic, broccoli, mushrooms and zucchini squash and cook for 2-3 minutes, stirring constantly. Lower heat, cover and cook for 20 to 30 minutes, until the ingredients are soft. Remove from the heat, put in
a bowl and set aside.
Assemble the burritos
Warm tortillas in the oven or microwave (if
using the oven, wrap them in aluminum foil and warm for about 15 minutes - if using the microwave,
put them in a plastic bag and warm at highest setting for about 1 minute).
Place a tortilla on a plate. Spread some of the vegetable filling along the center, top with guacamole sauce and salsa. Wrap the tortilla like an envelope and place it, seam side down on a serving platter. Repeat with the remaining tortillas.
Serve with salsa, sour cream and grated cheese.
Notes and tips
For an even healthier and lower in calories version of this dish, steam the vegetables instead of frying them.
