Veggie Burritos

Filled with colorful vegetables, these cheesy baked burritos make a delicious family dinner any day of the week.

  • Prep Time 45 min
  • Total Time 1 hr 10 min
  • Servings 8

Ingredients

2
tablespoons vegetable oil
1
medium onion, chopped (1/2 cup)
2
medium red or green bell peppers, chopped (about 2 cups)
1 1/2
cups shredded carrots (2 medium)
2
cloves garlic, finely chopped
1
jalapeño chile, seeded, finely chopped
1
teaspoon dried oregano leaves
1
teaspoon ground cumin
1/2
teaspoon salt
2
tablespoons water
1
can (16 oz) vegetarian refried beans
8
flour tortillas (about 10 inch)
2
cups shredded Cheddar, Colby-Monterey Jack cheese blend or Mexican cheese blend (8 oz)
1/3
cup Old El Paso™ Thick 'n Chunky salsa

  • 1 Heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil about 5 minutes, stirring frequently, until tender. Stir in bell peppers, carrots, garlic, chile, oregano, cumin and salt. Cook 5 minutes, stirring frequently. Stir in water. Reduce heat to low. Cover; cook 5 to 10 minutes or until vegetables are crisp-tender.
  • 2 Spread about 3 tablespoons refried beans on each tortilla. Spoon about 1/3 cup vegetable mixture and 1/4 cup cheese onto each tortilla. Fold sides up over filling; roll up tortilla. On ungreased large cookie sheet, place burritos, seam sides down, about 1 inch apart. Brush tops and sides with salsa.
  • 3 Bake 18 to 22 minutes or until thoroughly heated. Serve topped with additional salsa and sour cream, if desired.

Expert Tips

Make these ahead to eat for lunch or quick dinners on the go. Prepare burritos as directed but do not bake. Wrap each burrito in plastic wrap and refrigerate for up to 5 days. When ready to serve, remove plastic wrap and wrap burrito in paper towel. Microwave 1 burrito on High 45 to 60 seconds or until hot and cheese is melted.

For this recipe, use packaged shredded carrots to make it especially quick to prepare.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
660mg
660%;
Total Carbohydrate
14g
14%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
35%;
Calcium
20%;
Iron
8%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.