Description
Vegetarian Chili Verde Burritos are a hearty and flavorful plant-based meal filled with sautéed zucchini in chili verde sauce, homemade charro beans, Mexican rice, and melted cheese, all wrapped in a soft flour tortilla.
Ingredients
4 large flour tortillas
1 medium zucchini, diced
½ cup chili verde sauce
1 tablespoon olive oil
1 cup cooked Mexican rice
1 cup homemade or canned charro beans (pinto beans in broth with onion, garlic, and spices)
½ cup shredded cheddar cheese
½ cup shredded pepper jack cheese
¼ cup sliced black olives (optional)
Salt and pepper to taste
Instructions
- Sauté the Zucchini: Heat olive oil in a skillet over medium heat. Add the diced zucchini and sauté for 4-5 minutes, until tender and slightly browned.
- Simmer with Chili Verde Sauce: Pour in the chili verde sauce and stir to coat the zucchini. Let it simmer for 3 minutes to absorb the flavors.
- Warm the Tortillas: Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the Burritos: On each tortilla, spread a layer of Mexican rice, add a scoop of charro beans, top with the zucchini mixture, sprinkle with shredded cheddar and pepper jack cheese, and add sliced black olives if desired.
- Roll the Burritos: Fold in the sides of the tortilla and roll tightly to enclose the filling. Repeat with the remaining tortillas and fillings.
- Serve: Serve the burritos warm or wrap in foil for meal prep. Enjoy with salsa, guacamole, or sour cream for extra flavor.
Notes
For a vegan option, swap in plant-based cheese or omit the cheese entirely.
For added heat, add sliced jalapeños or hot sauce to the filling.
Try swapping zucchini with bell peppers, mushrooms, or any other vegetable of choice.
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg
