There’s nothing quite as quick and delicious as stopping by the local taqueria and picking up a couple of burritos. While it may be easy, those quick calories can start adding up on your waistline while depleting your wallet — or at least, that’s been my experience.
So, I decided to create something a bit healthier, though still pretty simple to make, and crafted a quick and tasty veggie burrito. I kept things inexpensive by using frozen veggies and prepped a few days of burrito fillings in advance so that I can spoon some mix into a tortilla and warm it slowly on the stove top soon after I get home from work. Not only are these almost as easy as dropping by the taqueria, they’re just as hearty, and they’re bursting with healthy vegetables. And seriously, these things are yummy!
Pair them with a nice ale or lager, or a white wine that can play nicely with all the different flavors, something like a Fumé Blanc.
Quick Veggie Burritos
high heat oil
garlic salt to taste
red pepper flakes to taste
1 cup chopped broccoli
1 cup mixed mushrooms
1 cup precooked butternut squash, cubed (I even got this frozen!)
4 Tablespoons canned tomatillos
1 cup canned black beans, drained and rinsed
2 Tablespoons sliced black olives
1 cup walnut pieces
handful of cheese (A combo of mozzarella and cheddar is nice. So is queso fresco.)
1 avocado, cubed
4 spinach wraps or other large tortillas
Preheat oven to 475 degrees F.
On a cookie sheet, scatter the broccoli, mushrooms, and squash in a single layer. Drizzle with oil and sprinkle with salt and pepper flakes. Cook until the veggies begin to brown, about ten minutes if they’re frozen, about five if they’re fresh.
Preheat a griddle or large pan over medium low heat.
Remove veggies from oven and put in a large bowl. Dump in the rest of the ingredients and stir together.
One by one, place tortillas on griddle and flip after a minute, leaving just long enough for the tortillas to be warmed and become more flexible.
Spoon approximately a cup of filling onto the middle-side of each tortilla. Fold tortilla and roll until a burrito is made.
Place on the griddle and cook on each side until lightly browned, about a couple minutes per side.
Serve with chips and salsa.