Vegetarian Fajita Burrito Recipe
Topped with melted jack and cheddar cheese and choice of vegetarian green chile or red chile. Served with sour cream, fresh guacamole and pico de gallo.
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Ingredients
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Burrito Filling
Toppings
Method
Prepare the Filling
- 1
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the sliced bell peppers and onion. Sauté for about 5-7 minutes, or until the vegetables are soft.
- 2
Add Garlic and Spices
Add the minced garlic, ground cumin, chili powder, and salt to the skillet. Stir well and cook for an additional 2 minutes until fragrant.
- 3
Mix in Beans and Corn
Stir in the cooked black beans and corn. Cook for an additional 2-3 minutes, just until heated through. Remove from heat and set aside.
Assemble the Burritos
- 4
Warm the Tortillas
In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side until pliable.
- 5
Fill the Tortillas
Lay a tortilla flat and add a generous scoop of the vegetable filling to the center. Top with a handful of shredded Jack and Cheddar cheese.
- 6
Roll the Burrito
Fold in the sides of the tortilla and then roll it up tightly from the bottom. Repeat with the remaining tortillas.
Final Touches
- 7
Melt the Cheese
Place the rolled burritos in the skillet or a baking dish. Top with your choice of vegetarian green chile or red chile sauce and sprinkle with any remaining cheese. Cover and heat over low heat until the cheese melts, about 5 minutes.
- 8
Serve
Remove from heat and serve hot with sour cream, fresh guacamole, and pico de gallo on the side.