Roasted vegetables & spices fill these vegan burritos. Roasting vegetables intensifies their flavor.I suggest using whatever vegetables you can get for a good price.Burritos like these are a great option to feed picky eaters, since you can customize the filling.This sure is a yummy way to pack a bunch of veggies into a meal.
Veggies of your choice cut into cubes
Olive Oil:- 1/8 Cup
Garam Masala:- 1-2 Tbsp or as per your taste ( or any other spice mix you like garlic powder, onion powder, taco seasoning, Italian dried herbs mix, cumin powder etc)
Serve with the following optional additions:
your favorite salsa or pico de gallo
diced avocado or guacamole
vegan sour cream
Diced seeded tomatoes
Hot sauce or sriracha
Preheat your oven to 400 degrees.
Chop the vegetables into bite-sized pieces.
Toss the vegetables with olive oil, salt & garam masala or any other seasoning mix you are using.
Spread the vegetables out over a large sheet pan ( cover the sheet pan with aluminium foil for easy cleanup) and roast for 30-40 minutes, stirring once half way through.
Take it out and squeeze some lemon juice on the top and mix everything well.
HOW TO MAKE THE BURRITO
( This is how i made mine but you can use/replace any ingredient with the optional additions list given above)
Warm your tortilla on a plate in the microwave for about 10-20 seconds.The tortilla should be warm and pliable.
Add Guacamole in the center of each open flour tortilla.
Add roasted vegetables, followed by salsa & cilantro over the top.
Fold/Roll the burrito.
Coat an 8-inch nonstick skillet with cooking spray; heat over medium to medium-high heat.Transfer the burrito to the hot skillet (seam side down ) and cook until light brown, carefully flip the burrito and cook the another side. ( this step can be skipped if you have cooked tortilla, mine was not cooked).
Wrap in foil if desired. Repeat with the rest of the tortillas.
Serve Warm ... Enjoy!
More Vegan Recipes
Notes / Tips:-
Vegetables you can use:- zucchini, bell pepper, onion,sweet potato,carrot and mushrooms,brussel sprouts etc
You can store the roasted vegetables in an air tight container after it is cooled completely in the refrigerator for upto a week and use as you need it.
You can also add :-BROWN RICE OR PROTEIN-RICH QUINOA OR ADD LENTILS AND LEGUMES.
To get nice, crispy caramelization on roasted vegetables, simulate the intense heat of an industrial oven: Bring your oven up as hot as it goes, then put an empty roasting or sheet pan inside for 10 to 15 minutes. Toss the vegetables— with olive oil, salt and pepper, and put them on the hot pan. This method will give you the high heat you need to caramelize the sugars in the vegetables quickly.
To Freeze The Burrito :- See my post here for the complete directions and step by step pictures.The burritos can be heated in the microwave (remove plastic wrap), baked in the oven (smothered with enchilada sauce), crisped in a skillet, or grilled in a countertop grill or sandwich press .
(Grilling Directions – Thaw. Place burritos in foil on a hot grill and grill for 10-15 minutes, flipping occasionally & For Oven Heating– Thaw. Keep burritos in foil ( remove the plastic wrap) and bake at 350 degrees for 10 minutes.