Reviews Add Rating & Review
Back to Vegetable Burritos All Reviews for Vegetable Burritos - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Vegetable Burritos Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4
Ingredients Ingredient Checklist Coarse salt and ground pepper 1/2 cup brown rice 1 1/2 teaspoons minced canned chipotle chiles in adobo 4 bell peppers (red and yellow), ribs and seeds removed, cut into 1-inch-long thin strips 4 medium carrots, peeled and thinly sliced crosswise 1 tablespoon olive oil 1 tablespoon chili powder 6 ounces baby spinach leaves, thinly sliced 4 burrito-size tortillas (10-inch) 3/4 cup shredded Monterey Jack cheese (3 ounces) 1/2 cup prepared salsa, for serving (optional)
Gallery Vegetable Burritos
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4
Gallery
Vegetable Burritos
Vegetable Burritos
Vegetable Burritos
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr 20 mins
Servings: 4
prep: 20 mins
total: 1 hr 20 mins
prep:
20 mins
total:
1 hr 20 mins
Servings: 4
4
Ingredients
Ingredients
- Coarse salt and ground pepper 1/2 cup brown rice 1 1/2 teaspoons minced canned chipotle chiles in adobo 4 bell peppers (red and yellow), ribs and seeds removed, cut into 1-inch-long thin strips 4 medium carrots, peeled and thinly sliced crosswise 1 tablespoon olive oil 1 tablespoon chili powder 6 ounces baby spinach leaves, thinly sliced 4 burrito-size tortillas (10-inch) 3/4 cup shredded Monterey Jack cheese (3 ounces) 1/2 cup prepared salsa, for serving (optional)
Directions
Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/3 cups water and 1 teaspoon salt to a boil. Stir in rice and chipotle. Return to a boil; reduce heat to a simmer. Cover; cook until rice is tender, about 45 minutes. Remove from heat; let stand, covered, until dry, about 15 minutes. Fluff with a fork.
Meanwhile, in a roasting pan, toss bell peppers and carrots with oil and chili powder. Season with salt and pepper. Roast, tossing occasionally, until vegetables are fork-tender and lightly browned, about 30 minutes. Remove from oven; toss with spinach to wilt.
Warm tortillas according to package instructions. Dividing rice, cheese, and vegetables equally among tortillas, wrap burritos. Serve with salsa, if desired.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Vegetable Burritos
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vegetable Burritos
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
