I have several burrito recipes, but I rarely make them because they involve baking, which is usually avoided here during the summer. However, I don’t mind solar cooking up a few yummy burritos!
The basic recipe for all of them is to saute whatever vegetables you have, mix with beans, and then roll into burritos and bake. Some recipes include rice in the mix.
I didn’t have time to cook rice first, but these were yummy and very filling all the same. I believe the base recipe comes from one of Rip Esselstyn’s books. It’s a good way to get vegetable avoidant folks to eat leafy greens.
1 diced clove garlic
1 diced onion
2 diced zucchini
1 chopped bell pepper
4 chopped leaves kale
2 chopped leaves book choy
Then add in:
1 cup pinto beans
1 cup black beans
1/2 cup salsa
(Optional: 2 cups rice)
Heat through, then spoon onto tortillas, roll up, and bake on parchment-lined tray for 15 minutes.
I has such small tortillas that I couldn’t get them rolled, so I baked mine like quesadillas. They looked a bit flat in the end, but they tasted great with salsa and homemade guacamole!
Rating: good! Definitely great with the guacamole. I tried some just heated through with salsa for lunch and it was good as well!