Best 2 Gracies Amazing Vegetarian Burritos Recipes

Roasted Vegetable Burritos image

Provided by Kay Chun

Time 30m

Yield 4 servings

Number Of Ingredients 14

12 ounces white, cremini or stuffing mushrooms, cut into 1/2-inch pieces
3 large poblano chiles (12 ounces), seeded and cut into 1-inch pieces
1 medium sweet potato (8 ounces), peeled and cut into 1/2-inch cubes
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1 cup shredded Monterey Jack (4 ounces)
1 Haas avocado, mashed with a fork
4 (9- to 10-inch) flour tortillas
1/2 cup sour cream
1 packed cup shredded butter or bibb lettuce
1/2 cup pico de gallo or salsa, store-bought or homemade

Steps:

Heat oven to 450 degrees. On a rimmed baking sheet, combine mushrooms, poblano chiles, sweet potato, garlic, oregano, smoked paprika and oil, and season with salt and pepper; toss to evenly coat. Roast, stirring halfway through, until vegetables are golden and tender, about 15 minutes. Push the vegetables into a 12-by-6-inch rectangle and sprinkle with the cheese; roast just until cheese melts, about 2 minutes longer.
Spread one-quarter of the mashed avocado in the center of each tortilla. Top each with 2 tablespoons of the sour cream, 1/4 cup lettuce and 2 tablespoons pico de gallo, then evenly divide the cheesy roasted vegetables on top. Fold the short sides of the tortilla in over the filling; fold the bottom of the tortilla up and over the filling and tightly roll. Serve warm.

Vegetarian Breakfast Burritos image

Provided by CgyVegan

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1/2 medium onion, sliced
1 large red bell pepper, cut lengthwise into 2 inch thick slices
1 large garlic clove, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 teaspoons fresh dill
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 dash hot pepper sauce
1 3/4 cups monterey jack cheese, shredded
6 (8 inch) flour tortillas, 8 inches in diameter
4 large eggs, beaten
2 cups skim milk or 2 cups soymilk
1 teaspoon all-purpose flour
1 teaspoon mustard powder

Steps:

Grease a 9 x 13 inch baking dish.
Heat oil in large skillet over medium heat. Saute onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.
Spoon 1/3 cup of spinach/veggie mixture down the centre of each tortilla. Roll tortilla tightly, and place seal side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.
Preheat oven to 350 deg. F.
Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.