THE RECIPE JOURNAL · Main Course
Burritos Stuffed with Fresh Veggies
These colorful burritos are packed with crisp, fresh vegetables and bursting with flavor. They’re perfect for a quick, healthy meal that satisfies both your taste buds and your hunger.
FROM THE KITCHEN • Burritos Stuffed with Fresh Veggies
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a skillet over medium heat until it’s nice and hot. Toss in the mushrooms and onions, and cook them until the mushrooms start to soften, which should take about 5 minutes. Next, add the beans, diced tomatoes, and a couple of tablespoons of the reserved tomato juice. Sprinkle in the chorizo seasoning and keep everything moving in the pan for about 4 minutes so the flavors blend together. Stir in the spinach last and cook until it’s just wilted, around 5 more minutes.
02
Step 2
Once the veggie mixture is ready, warm up your tortillas. Spoon a few tablespoons of the filling onto the center of each one. Fold in the sides, starting from the middle edge, and then roll it up tightly to keep everything inside. Keep going until you’ve wrapped all your tortillas.
Why you’ll love it
These burritos are packed with fresh vegetables, making them both healthy and flavorful. They offer a great balance of crunch and softness, and are perfect for a quick, satisfying meal. Plus, they are easy to customize with your favorite veggies and seasonings.
How to serve
Serve these burritos with a side of salsa, guacamole, or sour cream for extra flavor. A fresh salad or some black beans also pair well and make the meal more filling. For a spicy kick, add sliced jalapeños or a dash of hot sauce.
Storage & leftovers
Wrap any leftovers tightly in foil or plastic wrap and store in the refrigerator for up to two days. To reheat, warm them in the oven or microwave until heated through, making sure to keep them covered to retain moisture. If freezing, wrap individually and use within one month for best taste.
