These are so good! At first the ingredients might seem a bit odd, but give them a try! The tanginess of the marinated veggies combined with the beans and toppings is just the right combination! Great served alongside our Salsa-Infused Tortilla Chip Soup and Nacho Salsa Dip!
Ingredients
- 1 1/2 cups shredded zucchini
- 1 1/2 cups shredded yellow squash
- 1/2 cup diced red pepper
- ¼ cup thinly sliced green onions
- 8 6-inch whole wheat flour tortillas
MARINADE INGREDIENTS:
- 1/4 cup red wine vinegar
- 1 teaspoon olive oil
- 1/2 teaspoon ground cumin
- 1/8 teaspoon pepper
BEAN MIX INGREDIENTS:
- 2 cans black beans, drained
- 1 can navy beans, drained
- 1/4 cup water
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground red pepper
ADDITIONAL FILLING INGREDIENTS TO TASTE:
- shredded vegan Monterrey Jack cheese
- shredded vegan cheddar cheese
- guacamole or diced avocados
- salsa
- green onions
- 1/4 cup chopped onion
Directions
- Combine marinade ingredients in a shallow dish and stir well to combine. Stir in zucchini, squash, red pepper and onions. Stir well to coat. Set aside to marinate at room temperature.
- Combine beans, water and spices in a pan and bring to a low boil. Let simmer for 10 minutes.
- Wrap tortillas in foil and warm in 350 degree oven for about 10 minutes
TO BUILD BURRITO:
- Lay tortilla flat. Place a row of beans down the middle, top with veggie mixture and then toppings to taste. Fold one side over filling, then fold the bottom over followed by the other side to make a burrito closed on one end and easier to eat without spilling all the great filling!
TIP –
These make a great and fun food to feed to a crowd! Do a BYOB (Build Your Own Burrito) Mexican-themed party with a serve-yourself bar of all the toppings available for your guests. Less work for you and they will have fun making them with their own topping combinations to personalize them to their taste!
Check out the recipes for Vegan Cheese Sauce and Salsa-Infused Tortilla Chip Soup!
Marinated Veggie and Bean Burritos
These are so good! At first the ingredients might seem a bit odd, but give them a try! The tanginess of the marinated veggies combined with the beans and toppings is just the right combination! Great served alongside our Salsa-Infused Tortilla Chip Soup and Nacho Salsa Dip!
Ingredients
- 1 ½ cups Zucchini shredded
- 1 ½ cups Yellow squash shredded
- ½ cup Red pepper diced
- ¼ cup Green onions thinly sliced
- 8 6-inch Whole wheat flour tortillas
Marinade Ingredients:
- ¼ cup Red wine vinegar
- 1 tsp Olive oil
- ½ tsp Ground cumin
- ⅛ tsp Pepper
Bean Mix Ingredients:
- 2 cans Black beans drained
- 1 can Navy beans drained
- ¼ cup Water
- ½ tsp Chili powder
- ¼ tsp Salt
- ¼ tsp Garlic powder
- ¼ tsp Ground red pepper
Additional Filling Ingredients to Taste
- Vegan Monterrey Jack cheese shredded
- Vegan cheddar cheese shredded
- Guacamole or diced avocados
- Salsa
- Green onions
- ¼ cup Chopped onion
Instructions
- Combine marinade ingredients in a shallow dish and stir well to combine. Stir in zucchini, squash, red pepper and onions. Stir well to coat. Set aside to marinate at room temperature.
- Combine beans, water and spices in a pan and bring to a low boil. Let simmer for 10 minutes.
- Wrap tortillas in foil and warm in 350 degree oven for about 10 minutes.
To build burrito:
- Lay tortilla flat. Place a row of beans down the middle, top with veggie mixture and then toppings to taste. Fold one side over filling, then fold the bottom over followed by the other side to make a burrito closed on one end and easier to eat without spilling all the great filling!
Notes
* Tip – These make a great and fun food to feed to a crowd! Do a BYOB (Build Your Own Burrito) Mexican-themed party with a serve-yourself bar of all the toppings available for your guests. Less work for you and they will have fun making them with their own topping combinations to personalize them to their taste! Check out the recipes for Cheese Sauce and Salsa Infused Tortilla Chip Soup!
