Rating: 4.11 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

An easy vegetarian burrito recipe I whipped up one night. This is very basic and can be dolled up however you like. I serve these topped with sour cream, shredded Cheddar cheese, chopped tomatoes, and sliced green onions.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. Add chili powder and cumin; saute until onion is soft, about 5 minutes more. Stir garlic into onion mixture and saute until fragrant, about 30 seconds.

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  • Stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes.

  • Mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. Season filling with lime juice, hot sauce, salt, and black pepper.

  • Spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining filling and tortillas.

Nutrition Facts

382 calories; protein 12.6g; carbohydrates 60.1g; fat 9.8g; sodium 925.1mg. Full Nutrition
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