- Diet & lifestyle
- Vegetarian meals
These tasty vegetarian mixed pepper burritos are satisfying and full of flavour. The peppers give a lovely crunch and the herbs and spices add a great depth of flavour to the dish.
Hertfordshire, England, UK
2 people made this
- 1 yellow pepper, sliced
- 1 green pepper, sliced
- 1 tablespoon olive oil
- 400g chopped tomatoes
- 3 cloves garlic, crushed
- 1 tablespoon mild chilli powder, or to taste
- 1 tablespoon red wine vinegar
- 1 tablespoon caster sugar
- 1 pinch dried oregano
- sea salt and freshly ground black pepper, to taste
- 1 tablespoon tomato puree
- 400g refried beans
- 4 (20cm) wheat tortillas
- 100g extra mature Cheddar cheese
- 2 tablespoons chopped fresh coriander
- 2 tablespoons creme fraiche
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Preheat the oven to 200 C / Gas 6.
- Sauté the peppers with the olive oil in a large non-stick frying pan until soft then add the tomatoes, garlic, chilli powder, red wine vinegar, caster sugar, oregano, a generous pinch of sea salt, black pepper and the tomato purée. Bring to the boil then simmer for 10 minutes, allowing the mixture to reduce slightly and thicken.
- Place the refried beans in a pan and heat through, stirring frequently until blended and piping hot.
- Wrap the tortillas in foil. Bake the tortillas in the pre-heated oven for 6 to 7 minutes until soft and piping hot (or heat according to packet instructions).
- Remove tortillas from the oven, spread each tortilla with a thick layer of beans, a tablespoon of the tomatoes and peppers, 25g grated cheese, 1/2 tablespoon of coriander and 1/2 tablespoon of low fat crème fraiche. Wrap up and eat immediately.
For a non vegetarian alternative try adding 200g of sliced chicken breast.
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- 4 9- to 10-inch-diameter flour tortillas
- 3/4 cup chopped onion
- 2 teaspoons vegetable oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 cup chopped red bell pepper
- 2/3 cup frozen corn kernels, thawed
- 1 medium carrot, coarsely grated
- 1 2/3 cups canned black beans, rinsed, drained
- 1/2 cup drained canned Mexican-style stewed tomatoes
- 2 teaspoons minced seeded jalapeño chile
- 8 tablespoons grated Monterey Jack cheese (about 2 ounces)
- 4 tablespoons nonfat sour cream
- 4 tablespoons chopped fresh cilantro
- Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
- Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder stir 20 seconds. Add bell pepper, corn and carrot sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño bring to simmer. Season with salt and pepper. remove from heat.
- Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.
Nutritional analysis provided by Bon Appétit
Vegetarian Bean and Rice Burrito
Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.
The Spruce / Diana Chistruga×
Nutrition Facts Servings: 4 Amount per serving Calories 814 % Daily Value* Total Fat 17g 22% Saturated Fat 4g 18% Cholesterol 0mg 0% Sodium 1295mg 56% Total Carbohydrate 142g 52% Dietary Fiber 15g 54% Total Sugars 2g Protein 24g Vitamin C 14mg 71% Calcium 143mg 11% Iron 9mg 53% Potassium 727mg 15% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Quick and easy, vegan bean and rice burritos are a perfect vegetarian dinner idea. This basic recipe includes plenty of Mexican spices, is a great way to use up leftover rice, and can be customized to whatever you have on hand.
The secret to this delicious burrito is cilantro-lime rice. Many restaurants rely on it for vegetarian burritos as well, and it's as simple as mixing chopped cilantro and lime juice into cooked rice. You'll gently heat the rice then wrap it into a burrito with sautéed onion, garlic, black or pinto beans, hot sauce, and a few spices. Add extra toppings such as non-dairy sour cream, homemade guacamole, salsa, and black olives if you like.
These burritos are so filling that they're almost a complete and balanced meal on their own. If you'd like a side dish, consider elote (Mexican street corn), refried bean taquitos, or simply slice up an avocado and serve it on top of any fillings that didn't fit in the tortillas.
Variations: add a sauce!
Once you’ve got the base recipe, you can take this vegan burrito over the top with a sauce. For parties or when you have time, it’s fun to add even more flavor! (Piling on all those different components is part of what makes burritos from Mexican chains like Chipotle so tasty.) Here are all our vegan sauces fit for a burrito:
- This one is quick and has huge flavor! It’s made with tahini, adobo sauce, and Cholula.
- Spicy Mayo The fastest! Make spicy mayo Mexican-style with Cholula. To make it easy to drizzle, thin it with splash of water. If you have time to soak cashews, the next 3 sauces are where it’s at. This vegan queso is insanely good! This is our top choice for a vegan cheese sauce in this burrito. or Chipotle Cream Two more cashew-based sauces, these are easy to mix up in advance. The Cilantro sauce is tangy, and the Chipotle version is smoky and creamy. or Cashew Cream Or, go more traditional with a dollop of “sour cream”!
Crock-Pot Creamy Southwest Beef Burritos
Crock-Pot Creamy Southwest Beef Burritos is a smooth, creamy tasty meal that my family really enjoyed. You can make it one of two ways. I made it cooking the beef and onions in the slow cooker first and then mixing up the burritos to cook in the crock.
You do this by placing the raw stewed beef or hamburger in the crock with the chopped onions. Every hour or so you stir the beef up a bit to mix it around so that it will be thoroughly cooked. You then tilt the crock at one end and if you have beef stew meat you can use a few paper towels to soak up the excess liquid. If you have hamburger you will need to use a ladle and scoop it out. I do this because it’s just very easy to dump and not have to stand over the stove.
The other way is to precook the beef and onions on the stove top and then assembling the burritos and placing them in the crock to cook. I used beef stew meat, but you can also use chopped steak or even just hamburger. With hamburger you’ll want to drain the fat off before mixing the rest of that mixture.
You can make this as mild or hot as desired per taco seasoning and salsa. For our family, we are cutting back on salt as we can, so we used a low sodium taco seasoning.
You will want to use at least a 6 quart crock or larger if you have one. Any smaller and you will have more than the two layers.
A quick and delicious take on a local restaurant’s wet burritos. I could eat these weekly, if my body would let me!
- 1 pound Ground Beef
- 1 package Burrito Seasoning Mix (I Use El Paso)
- 1 can Refried Beans, Divided
- 1 can Red Enchilada Sauce
- 1 package Flour Tortillas, Burrito Sized
- Shredded Cheese
- Salt And Pepper, to taste
- Onion Powder
- Lettuce, Tomatoes, Onions, Peppers (Optional)
- Sour Cream (optional)
- Salsa (optional)
1) In a medium pan, brown the ground beef season with salt and pepper to taste, and give it a good sprinkle of onion powder. Drain off the grease.
2) Place the beef back in the pan, and add the burrito seasoning packet along with as much water as the package calls for. (I typically use a little less though, because I don’t like my burritos to be too sloppy.) Simmer.
3) Meanwhile, as the beef simmers and absorbs the water, empty the can of red enchilada sauce into a small or medium pot. Add 1/2 of the can of refried beans and heat. The beans will be thick at first, but as it warms up, it should start to melt into a creamier sauce.
4) Once the sauce is heated, spread some of the unused refried beans onto a tortilla shell and sprinkle with cheese. Place the ground beef on top of the cheese, along with any vegetables desired. Folding the ends in first, roll the burrito so the seams are facing down. Ladle some of the sauce over the burrito and cover with shredded cheese. Microwave until cheese is melted and enjoy!
Spicy Black Bean Burritos
My dear friend shared this recipe a few years ago with me and it has quickly became one of our favorite easy family recipes. We love the fact that you can make several extra burritos to freeze too!
These burritos also make a great lunch on the go! Add some salsa and sour cream for a yummy Mexican dish! Try using corn tortillas for a gluten free alternative. We love using pepper jack cheese in these. It give the burritos a yummy kick.
Spicy Black Bean Burritos
Spicy Black Bean Burrito Directions:
- Combine all the black bean mix ingredients in a bowl .
- Add 2 T. black bean mix to a flour tortilla.
- Sprinkle on a generous amount pepper jack cheese.
- Roll the Tortillas up and place facing down on greased baking dish.
- Bake at 350 degrees for 20 minutes
- Spicy Black Bean Burritos
- Black Bean Mix Ingredients:
- 1 Can black beans
- 3 Green onions diced
- 1 T. fresh lime juice
- ¼ tsp cumin
- ¼ tsp chili powder
- ¼ tsp pepper
- ½ tsp salt
- 2-3 Chicken breasts cooked and shredded
- 2 C. shredded pepper jack cheese
- Small flour tortillas
is the author of this post. Wanna know more about the Chicks? Click here. :)
Burritos has always been a favorite on the go meal especially when mornings are busier or when we’re catching up on time. Your recipe will be a great addition to my list, can’t wait to try! Thanks for sharing.
By the way, would be happy to share a bunch of recipes as well. You can visit the recipe section of our site at http://www.mumsyandbub.com
These look amazing and healthy. I look forward to try them soon! Thanks for sharing!
Mix-and-Match Stuffed Peppers
From left: Tofu with Lentils and Bulgur Stuffed Peppers and Beef with Black Beans and Rice Stuffed Peppers.
From left: Tofu with Lentils and Bulgur Stuffed Peppers and Beef with Black Beans and Rice Stuffed Peppers.
Slice the tops off 6 bell peppers and remove the seeds drizzle the insides with olive oil and season with salt. Arrange cut-side down in a 9-by-13-inch baking dish and bake at 400˚ F until softened but not collapsed, about 20 minutes.
2: Choose Your Protein
Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 1 pound of protein (choose from below) season with salt and pepper. Cook, breaking up any meat with a wooden spoon, until browned, 5 to 6 minutes. Remove to a plate and wipe out the skillet.
- Ground beef
- Ground turkey
- Fresh Italian sausage (casings removed)
- Fresh chorizo (casings removed)
- Extra-firm tofu, grated and squeezed dry
3: Cook Your Vegetables
Heat 2 tablespoons olive oil in the same skillet over medium heat. Add 1 cup diced onions and cook, stirring occasionally, until they start browning, 4 to 5 minutes. Add 2 cups diced vegetables (choose 1 or 2 from below) and season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 6 minutes.
- Sweet potatoes
Add 3 minced garlic cloves to the vegetables and cook 1 minute. Stir in 1 tablespoon of dried spices (choose 1 from below), then add 2 tablespoons tomato paste and cook, stirring, 1 minute. Add one 15-ounce can diced tomatoes and stir with a wooden spoon, scraping up any browned bits in the skillet.
- Taco seasoning
- Smoked paprika
- Curry powder
- Italian seasoning
- Ras el hanout
Choose 1 ingredient from Group A and stir in 1 cup (unless noted), then choose 1 grain from Group B and stir in 2 cups cooked. Return the cooked protein to the skillet and stir to combine season with salt and pepper.
- Canned beans or lentils, drained and rinsed
- Canned chopped green chiles, drained (use one 4-ounce can)
- Frozen corn
- Frozen peas
- Sour cream (use 1/2 cup)
Divide the filling evenly among the peppers, packing it down. Arrange upright in the baking dish, cover with foil and bake at 400˚ F until heated through, 20 minutes. Uncover and top with 1 cup shredded cheese or a mix of 1 cup panko or crushed butter crackers and 2 tablespoons olive oil. Return to the oven and bake until the tops start browning, 6 to 8 minutes.
Recipes developed by Jessica D’ambrosio and Khalil Hymore for Food Network Kitchen.
Easy Ground Beef Burritos Recipe:
Taco Tuesday, here I come. I’ve got an amazing ground beef burrito recipe to share with you. What makes it so special is that the it is smothered in a green chili sauce.
The sauce is simple: combine salsa verde and green enchilada sauce. Not familiar with these ingredients? Salsa verde is a green salsa (instead of red) and is found in glass jars with the other salsas or near the tortilla chips. Green Enchilada Sauce is an alternative to traditional red enchilada sauce. It comes in a can and is found in the Mexican food aisle.
I can’t take credit for this recipe. I found it in The Best of Country Cooking. It drew me in because it calls for hamburger which I have a ton of, and it takes only 5 simple ingredients.
There’s so many things I love about these smothered green chili burritos that I don’t even know where to start.
- These are ground beef burritos, and my kids love anything with ground beef.
- This is a quick recipe, taking only about 25 minutes from start to finish.
- My family devoured these green chili baked burritos not one complaint from anybody.
- Easy Ground Beef Burritos has only 5 ingredients total – ground beef, tortillas, shredded cheese, green enchilada sauce and salsa verde.
- Can we say Taco Tuesday? This is a great weeknight meal for Taco Tuesday lovers.
How to Freeze this Cafe Rio Pork Recipe
You can easily freeze this Cafe Rio pork for later. It is a fantastic freezer meal!
To Prepare Meat for Freezing:
- Follow the directions for cooking the sweet pork in the slow cooker.
- Once shredded and finished cooking, let cool.
- Portion into a resealable freezer bag. If needed, place in the refrigerator to finish cooling. Then freeze.
To Prepare After Freezing:
- Thaw in the refrigerator for about 24 hours, then reheat the sweet pork.
- Prepare the rice and dressing as instructed in the recipe.
- Enjoy Your Homemade Cafe Rio Sweet Pork Burrito!
- Since this is a copycat recipe, we’d love to get your opinions: Do you think this sweet pork tastes just like the Cafe Rio sweet pork or even better?