Puerto Vallarta – Style Vegetable Burritos
Ingredients
- Large Flour or Corn Tortillas
- Pinto or Black Beans canned ok
- Carrots sliced about 1/2" thick and steamed till tender but not mushy
- Cauliflower broken into florets and steamed until barely tender
- Broccoli broken into florets and steamed until barely tender
- Long-grain Rice steamed with salt added and then tossed with fresh chopped
- Cilantro
- Lime Juice and Zest
- Mild Green Enchilada Sauce
- Cheese shredded – I used Cotija and Monterey Jack. Costco sells a "Mexican Cheese Blend" that should work well
Other optional ingredients:
- Zucchini chopped and sautéed until barely tender
- Mushrooms sliced and sautéed until golden
Instructions
- Preheat oven to 350° F.
- Gently toss beans, carrots, cauliflower, broccoli and seasoned rice together, along with optional ingredients, if using.
- Dip tortillas in warmed green enchilada sauce, put each tortilla on an oven-proof dinner plate and fill with above mixture. Roll up and place, seam-side down, in center of plate. (of course, you can have more than one on the plate, if you're very hungry or the tortillas are small!)
- Cover with more green enchilada sauce and top generously with cheese.
- Place plate(s) in oven and bake until it’s hot through and cheese is melted and bubbly.
- Serve with flour tortillas.
- May serve with picadillo, sour cream, cold crisp greens and warm, crunchy chips.
