For week 2 of the meatless supper club, I decided to make an old standby--veggie burritos. I used to make this quite a bit when Jacob and Faith were little, back when I was a single mom. I remember it as a favorite, with big pieces of vegetables. This time around I got the distinct impression that it was not so popular with the family! I still think it's a great recipe and I may just whip it out again after some time has passed. I was happy to be able to use some produce from the garden, which is still producing a bit. The zucc, the yellow squash and those tomatoes are all home grown.
Here's the recipe--clipped from a magazine years ago (I have no idea which one) and taped into a composition book of well-used recipes. You can tell it's an old favorite (by the way, Faith adores this book and wants me to make her one just like it when she goes off to college. I must get started on that!)
The burritos all rolled up and ready for the oven.
Dinner is served. The burritos do involve a few steps, so I kept the sides simple, as always: salad, berries, pears.
Vegetable Burritos
8 flour tortillas
1 yellow squash
1 zucchini
2 T. olive oil
1 small onion, sliced
2 cloves garlic, chopped
1 carrot, sliced
1 bell pepper (green is pretty if you have one), sliced or chopped
1 t. cumin
1/2 t. basil
1/2 t. oregano
1/2 t. salt
2 tomatoes, chopped
can of sliced olives
can of refried beans
2 c. shredded Jack cheese
1. Preheat oven to 425. Wrap the tortillas in foil and place them in the oven to warm.
2. Cut the yellow squash and zucchini. (I cut them small to hopefully appeal to the family, although in the past I liked them chunky). Heat the oil in a large skillet. Saute the onion and garlic until softened, then add everything else, squash through salt. Over high heat, cook, stirring, until softened, then add the tomatoes and cook for a minute then add the olives. Remove from the heat.
3. Assemble the burritos this way: Spread tortilla with some refried beans, veggie mixture, and some of the cheese. Roll up and place in a 9x13" dish. Cover with foil and heat for 15 minutes or until warmed through and the cheese is melted.
That's it. Enjoy!
7 comments:
They look yummy to me, but I bet my boys wouldn't eat them. I'm jealous of your garden too, after a couple days of snow ours is a box of slime.
Yum!
I have the same salad bowl and tongs made out of bamboo. I love them!
Those look really good, it's a toss up with my kids, some days they eat big chunks of veggies, some days they don't. Thanks for sharing the recipe.
Yum!
How do you get your burritos to roll up so nicely? Mine are always short and, well fat. (Could be from overstuffing them!) Your dishes are so adorable!
:)
That looks great! I might have to use that recipe.
it all is so pretty, great pictures
I've never made veggie burritos and now I want to! Thanks for sharing this recipe!
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