New This Month

Vegetable Burritos

To add more protein to this vegetarian dish, fold drained and rinsed canned black beans into the rice mixture. Or serve it with Soupy Black Beans.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2005


  • 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)


  1. 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.

  2. 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.

  3. Warm tortillas according to package instructions. Dividing rice, cheese, and vegetables equally among tortillas, wrap burritos. Serve with salsa, if desired.

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