Southwestern Veggie Burritos


You won't miss the meat in this hearty and flavourful burrito.

-- Serves
SKILL LEVEL 6 burritos
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
1 red bell pepper, cut into 1/4-inch strips
1 onion, cut into 1/4-inch strips
1 fresh jalapeno, minced
2 cloves garlic, minced
1-1/2 teaspoons dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained
1 cup whole kernel corn (fresh OR frozen, thawed OR canned, drained)
1 canned chipotle chile in adobo sauce, minced
1 avocado, peeled, pitted and diced
1/3 cup chopped fresh cilantro
6 (10-inch) flour tortillas, warmed according to package directions
3 cups hot cooked rice, divided
1-1/8 cups grated Monterey Jack cheese
Light sour cream (optional)

Heat oil in large skillet over medium-high heat. Add bell pepper, onion, jalapeno and garlic; cook until crisp-tender. Stir in oregano, cumin, salt and pepper; cook, stirring, 1 minute. Add black beans, undrained tomatoes, corn and chipotle; heat through. Remove from heat, stir in avocado and cilantro.

To assemble burritos: Place 3/4 cup veggie mixture down center of each warm tortilla. Top with 1/2 cup rice and 3 tablespoons cheese. Fold in short ends of tortilla, then one long end and then the other to form a burrito. Serve with sour cream, if desired.

Total Time
Cook Time 35 minutes
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