After a few too many squash and kale recipes, I thought it was time to go south of the border -in the form of a burrito, that is. Since I discovered the Poughkeepsie wonder that is Mole Mole, I have had a thing for vegetarian Mexican cuisine. Inspired by my quest to find the best vegetarian burrito in NYC (so far, my vote goes to the Calexico cart on Wooster and Prince), I set out to make my version. What makes a good vegetable burrito, you ask? To make up for the lack of meat, you need quite a substantial filling. I used no less than 6 vegetables, along with ample amounts refried beans, spicy salsa and cheese to amp things up. Don’t be scared by the long ingredient list- feel free to use any combination of vegetables that suits your taste.
Behold, The Burrito.
2 T. olive oil
1 clove garlic, minced
1 small onion, finely chopped
1 red bell pepper, finely chopped
1 medium zucchini, diced
1/2 head broccoli, chopped into bite size pieces
1/2 bunch spinach, stems removed and chopped
1 cup white button mushrooms, chopped
8 medium whole wheat tortillas
2 cups sharp cheddar cheese, shredded
1-2 cups vegetarian refried beans (I used Trader Joe’s)
1 cup salsa (I used Green Mountain Gringo)
1/4 cup fresh cilantro, chopped
1 wedge lime
Salt and Pepper
Optional: Sour cream, guacamole
Preheat oven to 350°. Heat olive oil in a large skillet over low heat; add garlic and onion, a pinch of salt and black pepper and saute until onion is translucent. Increase the heat to medium and add zucchini, red bell peppers, broccoli and mushrooms. Saute until veggies are soft, about 10 minutes.
Meanwhile, spray a 8×12 glass casserole dish with cooking spray. Depending on the size of your burritos, you may need an additional 8×8 pan.
When vegetables are tender, add the spinach and cover. When the spinach is wilted (about 5 minutes), add about 2 tablespoons salsa, a squeeze of lime, oregano and cilantro. Stir to combine. Season with salt and pepper to taste.
To assemble burritos, lay a tortilla flat and spoon approximately 2 tablespoons refried beans onto one end. Top with about 1/4 cup vegetable mixture, a little salsa and a sprinkle of cheese. Roll up, making sure to tuck in the ends to prevent spillage. Transfer to the greased pan. Cover the burritos with salsa and a sprinkle of cheese.
Cover the baking dish with aluminum foil, making a tent to prevent cheese from sticking. Bake for approximately 20 minutes, until cheese is bubbly and tortillas are slightly golden.
Serve with sour cream, guacamole and additional salsa.