Vegetable Burritos

Ok, I don't think there is any way to make burritos overloaded with vegetables, literally splitting at the seams, look attractive. But I can assure, if you are a fan of vegetables your taste buds will find this dish very attractive. This is a healthier take on casual Mexican fare. Don't be put off by the length of the ingredients list, this is an easy and fairly quick recipe.

Vegetable Burritos

For the burritos:

1 small zucchini, sliced on the diagonal into 1/8" slices

1 medium yellow squash, sliced on the diagonally into 1/8" slices

2 medium carrots, peeled and sliced on the diagonal into 1/8" slices

1 small bunch of broccolini, bottom stems discarded, florets and adjoining stems cut into large, bite size pieces

1 small head of cauliflower, core and bottom stems discarded, florets and adjoining stems cut into large, bite size pieces {about 2 c + 1/4 c}

6 T sweet yellow onion coarsely chopped

approximately 3 oz shredded low fat cheese {cheddar or a Mexican blend}

6 large {burrito size}whole grain tortillas

For the sauce:

2 T olive oil

2 T flour

1/2 t ground coriander

1/2 t garlic powder

1/2 t cayenne pepper

1/2 t chili powder

2 T vegetable broth

12 oz can San Marzano chopped tomatoes and their juices

For side salad/garnish:

baby spinach, chopped jalapeno, black beans rinsed and drained, chopped tomato, avocado, low fat sour cream, chopped cilantro and a few pinches of salt

Preheat oven to 350 degrees. Line the bottom of two 9"x 13" baking pans with parchment paper or foil sprayed with non-stick cooking spray.

Get two medium stock pots of water boiling and drop in cauliflower and broccoli into 1 pot and the zucchini, squash and carrots into the other. When the vegetables begin to turn a bright color and are tender crisp {45 - 60 seconds), drain them in a colander, rinse them well with cold water and then drain again.

Make the sauce by sauteing olive oil and spices in a pan over medium heat for 1 minute. Add the vegetable broth and stir.  Add the tomatoes, stir and reduce heat to low. Simmer low for 10 minutes.

To assemble the burritos, lay the shells on a work surface.  Mix the vegetables and spoon equal amounts into each shell, leaving a 2" perimeter free of filling. Top each shell with 1 T of onion and 2 generous pinches of shredded cheese. Fold 2 sides of each shell toward the center and place the shells, seam side down, on the baking pans.  Spoon sauce over the burritos and top each with 2-3 pinches of cheese. Cover with foil and bake until the cheese is melted and the burritos are piping hot, about 20-25 minutes. 

While the burritos are baking, layer the garnish/side salad ingredients on 6 plates.  Add burritos to each plate and serve with your favorite hot sauce. 

Serves 6.

Source:  Jill Crusenberry