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Recipe for Alex’s Veggie-Packed Burritos by Dawn’s Recipes

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Recipe for Alex's Veggie-Packed Burritos by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Alex’s Veggie-Packed Burritos. This dish qualifies as a Easy level recipe. It should take you about 40 min to make this recipe. The Alex’s Veggie-Packed Burritos recipe should make enough food for 6 to 8 servings.

You can add your own personal twist to this Alex’s Veggie-Packed Burritos recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Alex’s Veggie-Packed Burritos recipe.

Ingredients for Alex’s Veggie-Packed Burritos

  • 4 cups bite-size cauliflower florets
  • 2 green bell peppers, cut into strips
  • 2 yellow bell peppers, cut into strips
  • 1 large red onion, halved then quartered
  • One 15.5-ounce can garbanzo beans, drained
  • 3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon turmeric
  • 1 teaspoon ground cinnamon
  • 8 whole wheat tortillas
  • One 10-ounce container red pepper hummus
  • 1 1/2 cups cooked brown rice
  • 1/2 cup store-bought tzatziki
  • 4 cups baby kale
  • Hot sauce, to taste, optional

Directions for Alex’s Veggie-Packed Burritos

  1. For the veggies: Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
  2. Add the cauliflower, green and yellow bell peppers, red onion and garbanzo beans to the prepared sheet pan. Drizzle with the olive oil. Mix together the chili powder, cumin, paprika, salt, pepper, turmeric and cinnamon in a small bowl. Sprinkle over the vegetables and toss to fully coat.
  3. Roast until the vegetables are deep in color and tender, 15 to 17 minutes.
  4. For the burritos: To build, lay out one of the tortillas. Spread 2 tablespoons of the hummus onto the burrito. Top with 3 tablespoons of the rice. Add 1/2 cup of the roasted vegetables. Drizzle over 1 tablespoon of tzatziki. Add 1/2 cup of the kale and hot sauce to taste if using. Fold the edges and roll tightly. Wrap in foil until ready to eat; repeat with the remaining tortillas and toppings.

Cookware for your recipe

You will find below are cookware items that could be needed for this Alex’s Veggie-Packed Burritos recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Vegetarian – Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and it may also include abstention from by-products of animal slaughter.Vegetarianism may be adopted for various reasons. Many people object to eating meat out of respect for sentient life. Such ethical motivations have been codified under various religious beliefs, as well as animal rights advocacy. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic, or personal preference. There are variations of the diet as well: an ovo-lacto vegetarian diet includes both eggs and dairy products, an ovo-vegetarian diet includes eggs but not dairy products, and a lacto-vegetarian diet includes dairy products but not eggs. A vegan diet excludes all animal products, including eggs and dairy. Avoidance of animal products may require dietary supplements to prevent deficiencies such as vitamin B12 deficiency, which leads to pernicious anemia. Psychologically, preference for vegetarian foods can be affected by one’s own socio-economic status and evolutionary factors.Packaged and processed foods, such as cakes, cookies, candies, chocolate, yogurt, and marshmallows, often contain unfamiliar animal ingredients, and so may be a special concern for vegetarians due to the likelihood of such additives. Feelings among vegetarians vary concerning these ingredients. Some vegetarians scrutinize product labels for animal-derived ingredients, such as cheese made with rennet, while other vegetarians do not object to consuming them or are unaware of their presence.Semi-vegetarian diets consist largely of vegetarian foods but may include fish or poultry, or sometimes other meats, on an infrequent basis. Those with diets containing fish or poultry may define meat only as mammalian flesh and may identify with vegetarianism. A pescetarian diet has been described as “fish but no other meat”.
  • Burrito – A burrito (English: /bəˈriːtoʊ/, Spanish:  (listen)) is a dish in Mexican and Tex-Mex cuisine that took form in California cuisine, consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself when wrapped. Burritos are often eaten by hand, as their tight wrapping keeps the ingredients together. Burritos can also be served “wet”, that is to say covered in a savory and spicy sauce, where they would be eaten with a fork and knife.Burritos are filled with a savory filling, most often a meat such as chicken, beef, or pork, and often include a large array of other ingredients such as rice, cooked beans (either whole or refried), vegetables such as lettuce and tomatoes, cheese, and condiments such as salsa, pico de gallo, guacamole, or crema.Burritos are often contrasted with other, similar, dishes such as tacos, in which a small hand-sized tortilla is folded in half around the ingredients rather than wrapped and sealed, or with enchiladas, which use corn masa tortillas, and are covered in a savory sauce, to be eaten with a fork and knife.
  • Main Dish
  • Roasting – Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as “roasted”, e.g., roasted chicken or roasted squash.
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

More Recipes

Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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