Veggie Burrito Recipe
Mexican rice, black beans, piquillo pepper, spinach, zucchini, jack cheese, melted onion, cilantro lime sauce
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Ingredients
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Rice
Beans
Vegetables
Cheese
Sauce
Tortillas
Method
Preparation
- 1
Cook the Mexican Rice
In a medium saucepan, cook the Mexican rice according to package instructions. Once cooked, set aside.
- 2
Prepare Black Beans
Rinse the black beans under cold water and drain. Set aside.
- 3
Sauté Vegetables
In a skillet over medium heat, add a tablespoon of oil. Once hot, add the chopped onion and sauté until translucent. Then add the zucchini and piquillo pepper, cooking for about 5 minutes until tender. Add the spinach and cook until wilted. Season with salt and pepper to taste.
- 4
Melt the Cheese
Once the vegetables are cooked, reduce the heat to low and sprinkle the jack cheese over the top. Cover the skillet and let it melt for about 2-3 minutes.
- 5
Prepare the Cilantro Lime Sauce
In a small bowl, mix the cilantro lime sauce. If using store-bought, ensure it's well-mixed.
Assembly
- 6
Assemble the Burritos
Lay out a large flour tortilla on a clean surface. Spoon some of the cooked Mexican rice, black beans, sautéed vegetable and cheese mixture, and a drizzle of cilantro lime sauce onto the center of the tortilla.
- 7
Roll the Burrito
Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top. Repeat for all tortillas.
Serving
- 8
Serve
Cut the burritos in half and serve immediately with any remaining cilantro lime sauce on the side.