With a husband who doesn't eat red meat, I'm always on the look out for new and interesting recipes with a vegetarian twist. These burritos are easy to make ahead and freeze, then pull out on busy nights when you don't have time to cook. Feel free to change up the cheese, tortillas, and salsa to your favourite and experiment with different flavours. My teenager especially likes sundried tomato tortillas and pepper jack cheese! Serve them topped with sour cream and guacamole, or a fresh salsa of your own. If you like spice, add 1/2 a seeded, finely chopped jalapeno pepper as well.
2 zucchini, diced finely or shredded
2 carrots, shredded
1 onion, chopped
2 cloves of garlic, minced
1 can (19 oz) mixed beans, drained and rinsed
1 can (19 oz) baked beans (I use Bush brand Vegetarian beans)
3/4 cup salsa (the spicier the salsa, the more flavor the end product will have)
2 tsp each ground cumin and dried oregano
1 1/2 cups shredded cheese (aged Cheddar works well, or pepper jack)
1/4 cup chopped fresh coriander or Italian parsley
8 large flour tortillas
Heat about a tbsp or two of oil in a large, deep skillet over medium heat and sauté the onion, garlic, carrots, and zucchini until softened, about 6 minutes. You need to watch and stir it so that the onion and garlic don’t brown and burn, or they will taste bitter. Remove the pan from the heat and stir in the baked beans, mixed beans, salsa, cumin, and oregano. Let the mixture cool to room temperature before you add the cilantro.
Lay the tortillas out on the counter in front of you and divide the bean mixture between them all, spooning into the center of each. Top with cheese. Roll up the tortillas by folding in the sides, then the side closest to you up and over the filling and tucking the edges in, roll it away from you.
If you plan to eat the burritos right away: place them seam side down in a lightly oiled baking dish and put them in a 350 F oven for about 15 minutes. They will be lightly toasted and hot on the inside when they are ready.
If you plan to freeze the burritos: wrap each in cling film and then over wrap them tightly with foil. Thaw in the microwave on the defrost setting before putting in a 350 F oven for about 20 minutes, until heated through.
Makes 8 burritos
Adapted from Canadian Living