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Veggie Burritos

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  • Prep 45 min
  • Total 1 hr 10 min
  • Servings 8
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Filled with colorful vegetables, these cheesy baked burritos make a delicious family dinner any day of the week.
Sep 8, 2011

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 2 medium red or green bell peppers, chopped (about 2 cups)
  • 1 1/2 cups shredded carrots (2 medium)
  • 2 cloves garlic, finely chopped
  • 1 jalapeño chile, seeded, finely chopped
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 1 can (16 oz) vegetarian refried beans
  • 8 flour tortillas (about 10 inch)
  • 2 cups shredded Cheddar, Colby-Monterey Jack cheese blend or Mexican cheese blend (8 oz)
  • 1/3 cup Old El Paso Thick 'n Chunky salsa

Steps

  • 1
    Heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil about 5 minutes, stirring frequently, until tender. Stir in bell peppers, carrots, garlic, chile, oregano, cumin and salt. Cook 5 minutes, stirring frequently. Stir in water. Reduce heat to low. Cover; cook 5 to 10 minutes or until vegetables are crisp-tender.
  • 2
    Spread about 3 tablespoons refried beans on each tortilla. Spoon about 1/3 cup vegetable mixture and 1/4 cup cheese onto each tortilla. Fold sides up over filling; roll up tortilla. On ungreased large cookie sheet, place burritos, seam sides down, about 1 inch apart. Brush tops and sides with salsa.
  • 3
    Bake 18 to 22 minutes or until thoroughly heated. Serve topped with additional salsa and sour cream, if desired.

Nutrition Information

No nutrition information available for this recipe
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