Name: La Cumbre Taqueria SFs Fajita Vegetable Burrito Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tbs olive oil; 1 cup yellow onion; 0.5 cup red bell pepper; 0.5 cup green bell pepper; 1 cup zucchini; 0.5 cup baby carrots; 1 cup white button mushrooms; 2 tsp garlic cloves, minced; 1 tbs fresh lime juice; 1 tsp soy sauce or tamari; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp chili powder; 0.75 tsp kosher salt; 0.5 tsp black pepper; 4 each large flour tortillas; 2 cups cooked rice (optional); 1 cup shredded cheddar or Monterey Jack; 1 cup black beans, rinsed and drained (optional); 0.25 cup fresh cilantro, chopped; 0.5 cup sour cream or Greek yogurt; 0.5 cup salsa or pico de gallo; 2 each lime wedges

Method

Vegetable Filling

1
Prepare vegetables
Wash and dry all produce. Thinly slice the yellow onion. Core, seed and thinly slice both bell peppers. Trim and slice the zucchini into half-moons about 1/4-inch thick. Slice baby carrots on the bias into 1/8–1/4-inch pieces (or use julienned baby carrots). Clean and halve or quarter mushrooms depending on size. Mince garlic and set aside.
2
Heat pan
Place a large heavy skillet or cast-iron pan over medium-high heat. Add 2 tbs olive oil and let heat until shimmering but not smoking, about 1 minute.
3
Sauté aromatics
Add the sliced onion to the hot pan and sauté 2–3 minutes until it starts to soften and turn translucent. Add minced garlic and cook 30 seconds until fragrant, stirring so it doesn't burn.
4
Cook firmer vegetables first
Add the sliced baby carrots to the pan and cook 3–4 minutes, stirring occasionally, until they begin to soften. Then add the bell peppers and continue to cook 3–4 minutes until peppers start to blister and soften.
5
Add remaining vegetables and seasonings
Add the zucchini and mushrooms to the pan. Sprinkle in the ground cumin, smoked paprika, chili powder, kosher salt, and black pepper. Pour in the soy sauce and lime juice. Stir well to combine and cook 4–5 minutes more, stirring occasionally, until zucchini is tender and mushrooms have released and mostly evaporated their liquid. Taste and adjust seasoning.
6
Finish filling
Remove the pan from heat and stir in chopped cilantro. If using black beans, fold them in now just to warm through. Keep the filling warm while you assemble the burritos.

Extras & Assembly

7
Warm tortillas
Warm the flour tortillas to make them pliable: microwave one stack covered with a damp paper towel for 20–30 seconds, or warm individually in a dry skillet over medium heat 20–30 seconds per side.
8
Assemble burritos
Lay a warm tortilla flat. In the center, place about 1/2 cup cooked rice (if using), 1/2 cup vegetable filling, 1/4 cup black beans (if using), and 1/4 cup shredded cheese. Add about 1–2 tbs sour cream and 1–2 tbs salsa or pico de gallo. Sprinkle with a tablespoon of cilantro and a squeeze of lime if desired.
9
Fold burritos
Fold the bottom edge of the tortilla up over the filling, fold in the sides, and roll tightly to form a burrito. Place seam-side down to keep closed.
10
Optional crisping
If you like a crisp exterior, heat a skillet over medium heat with a light swipe of oil or nonstick spray. Place burritos seam-side down and cook 1–2 minutes per side until golden and slightly crisp. Press gently with a spatula while cooking.
11
Serve
Serve immediately with extra salsa, sour cream, cilantro and lime wedges on the side.

Fajita Vegetable Burrito Recipe

Ingredients

Vegetable Filling

Extras & Assembly

Method

Vegetable Filling

Prepare vegetables

Heat pan

Sauté aromatics

Cook firmer vegetables first

Add remaining vegetables and seasonings

Finish filling

Extras & Assembly

Warm tortillas

Assemble burritos

Fold burritos

Optional crisping

Serve

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