An easy vegetarian burrito recipe I whipped up one night. This is very basic and can be dolled up however you like. I serve these topped with sour cream, shredded Cheddar cheese, chopped tomatoes, and sliced green onions.
Ingredients
- olive oil: 2 Tbsp
- bunch celery: 1 piece (sliced)
- onion: 1 piece (chopped)
- chili powder: 2 Tbsp
- ground cumin: 1 Tbsp
- garlic: 2 clove (minced, to taste)
- tomatoes: 1 can (28 ounce can, diced)
- cannellini beans: 1 can (15 ounce can, drained and rinsed)
- red kidney beans: 1 can (15 ounce can, drained and rinsed)
- lime juice: 1 Tbsp (to taste)
- hot sauce: (to taste)
- salt and ground black pepper: (to taste)
- warm flour tortillas: 8 piece (10 inch)
Metric Conversion
Stages of cooking
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Heat oil in a large skillet over medium-high heat. Saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. Add chili powder and cumin; saute until onion is soft, about 5 minutes more. Stir garlic into onion mixture and saute until fragrant, about 30 seconds.
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Stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes.
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Mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. Season filling with lime juice, hot sauce, salt, and black pepper.
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Spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining filling and tortillas.
