You can’t judge a book by its cover, right? Keeping that in mind, try not to hold it against these not exactly gorgeous Veggie Burritos. Take it from one who has made them numerous times and tried to arrange and photograph them artfully, these are one of those unfortunate kitchen triumphs that just don’t photograph well (at least, that’s my excuse). I’ve held off posting these in hopes that if I made them just one more time, I’d get that killer photo, but sadly, no. What you see above is probably as good as it’s going to get. Sorry! But no longer am I going to let my camera shortcomings stop you from enjoying these. They’re absolutely delicious, easy enough to throw together for weeknights and even freeze well. That girl with the good personality is starting to look downright pretty, no?
What I love about these besides the taste is their versatility. Here, I’ve used sweet potatoes, black beans, corn and a little shredded cheddar and it’s a real winning combo but you can pretty much throw any veggie/cheese you have on hand into the mix. No special trips to the store necessary!
And if you’re smart enough to make a batch and freeze some, you can be munching on one in just a matter of minutes. Great for those nights when everyone is running off in different directions at different times! Kids love ’em!!
No matter how many times I make these, we never get tired of them, which is good because I’m still obsessed with getting a good photo and I foresee another batch of these in the near future!!
Easy Veggie Burritos (Freezer Friendly)
Makes about one dozen
Prep Time: 30-40 minutes
1/4 cup olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
2 pounds sweet potatoes (about 4 large), peeled and cut into cubes
Salt and pepper to taste
1 jalapeño pepper, seeded and minced
One 28-ounce can crushed tomatoes
One 15-ounce can black beans, drained
One 12-ounce bag frozen corn
Juice of one lime
6-8 ounces shredded cheese (I usually use cheddar—lean towards the 8 ounces if you like things cheesier, although these burritos are good without any cheese in them too)
10-12 burrito-sized flour tortillas
Sour cream, salsa, hot sauce, guacamole for serving (optional)
1. Heat the oil in a large deep skillet over medium heat. Add the onions and garlic and cook for a few minutes, stirring a bit, until the onions start to soften. Add the sweet potatoes and a pinch of salt and pepper and cook for another 10 minutes or so, stirring often, until the potatoes are starting to turn tender.
2. Add the jalapeño and the crushed tomatoes. Fill the empty tomato can about 1/3 with water, swish it around a bit to get all the tomato residue and pour it into the potato mixture. Stir well. Let the mixture come to a simmer and cook for a few minutes until the sauce starts to thicken a bit and the potatoes are tender. Add in the beans and corn, stirring well and cook for another few minutes, until everything is well heated. Stir in the lime juice. Taste and season with more salt and pepper if needed.
3. If you are planning on freezing these, let the mixture come to room temperature. Otherwise, lay out the tortillas on the counter and put a large dollop of the filling in the middle of the tortilla. Sprinkle with the cheese (if using) and then fold up, burrito-style. Depending on how full you fill these, you will wind up with 10 or 12. Remember, too full and it’s hard to keep everything from falling out. Serve immediately as is or with toppings on the side. Or wrap in tin foil to take on the go.
4. If you are planning to freeze these, assemble the burritos once the filling has entirely cooled, then wrap each burrito separately in plastic wrap and store in an airtight freezer bag or container. When ready to eat, unwrap and microwave for a minute or two, until heated through. Careful, the insides can get really hot. Frozen, these should last at least a couple of months.
Note: Recipe adapted from The Dinner Plan by Caroline Campion and Kathy Brennan. I tinkered a lot with this and you should feel free to do so too. Sub in different veggies, beans, spices, etc.