Vegetable Burritos Recipe

Vegetable Burritos
submitted by sumit at


Main Ingredient


 Salad oil2 Tablespoon
 Onion1 Large, chopped
 Carrots2 Large, thinly sliced
 Garlic1 Clove (5 gm), minced / pressed
 Chili powder2 1⁄2 Teaspoon
 Ground cumin3⁄4 Teaspoon
 Dried oregano leaves3⁄4 Teaspoon
 Zucchini4 Medium, diced
 Bell pepper1 , chopped (Green / Red Colored)
 Corn kernels1 Cup (16 tbs) (Fresh / Frozen Thawed)
 Canned kidney beans1 Pound, drained (1 Large Can)
 Flour tortillas12

Nutrition Facts

Serving size: Complete recipe

Calories 2777 Calories from Fat 720

% Daily Value*

Total Fat 81 g124.4%

Saturated Fat 11.7 g58.3%

Trans Fat 0.5 g

Cholesterol 0 mg

Sodium 4958.6 mg206.6%

Total Carbohydrates 464 g154.6%

Dietary Fiber 84 g335.9%

Sugars 70.2 g

Protein 88 g175.4%

Vitamin A 599.6% Vitamin C 494%

Calcium 63.6% Iron 117.9%

*Based on a 2000 Calorie diet


Heat oil in a wide frying pan over medium-high heat.
When oil is hot, add onion, carrots, garlic, chili powder, cumin, and oregano.
Cook, stirring, until onion is soft (about 10 minutes).
Stir in zucchini, bell pepper, corn, and kidney beans and cook until zucchini is tender-crisp (7 to 8 more minutes).
Divide tortillas into 2 stacks, wrap in foil, and heat for 15 minutes in a 350° oven; or wrap in plastic and microwave on HIGH (100%) for 30 to 45 seconds per stack.
Spoon filling into tortillas; add garnishes, if desired.
Lap ends of tortilla over filling and fold sides to center, or simply roll up.