Name: Garden Fresco Veggie Burrito recipe by Mani Mukhija at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 4 large Wheat Tortillas; 1 cup cooked Mexican white rice; 1 cup Black Beans soaked and cooked; 1 pack McCormick Taco Seasoning Mix(or seasoning of your choice); 1 cup Salsa(of your choice); 1 Zucchini Medium, diced; 1 cup mixed bell peppers, diced; 1 medium onion, diced; 1 large carrot peeled and diced; A sprig of Fresh green coriander; Guacamole dip (Check my recipe blog for Guacamole dip); 10-12 tbsp Shredded cheese or as required; Salt and pepper to taste

ABOUT Garden Fresco Veggie Burrito RECIPE

Who wouldn’t love the season’s freshly Grilled or Oven-roasted Veggies and Burritos. The Burritos stuffed with the sizzling hot freshly roasted Taco-spiced veggies and Salsa can make anyone fall in love insanely with the Mexican cuisine.The best part about these Burritos is that they can be varied as per taste

Ingredients Serving: 4

4 large Wheat Tortillas
1 cup cooked Mexican white rice
1 cup Black Beans soaked and cooked
1 pack McCormick Taco Seasoning Mix(or seasoning of your choice)
1 cup Salsa(of your choice)
1 Zucchini Medium, diced
1 cup mixed bell peppers, diced
1 medium onion, diced
1 large carrot peeled and diced
A sprig of Fresh green coriander
Guacamole dip (Check my recipe blog for Guacamole dip)
10-12 tbsp Shredded cheese or as required
Salt and pepper to taste

Instructions

In a bowl, add all the diced veggies and toss well with olive oil , 1/2 pack of Taco seasoning mix along with ¼ cup Salsa
Preheat the oven to 180. Line a baking tray with parchment paper and bake the veggies for 20 minutes
Now, take a large Tortilla and place rice, beans, veggies, fresh chopped coriander leaves, guacamole and shredded cheese one by one on top of each other
Wrap the burrito carefully and grill it on a griddle or over the counter grill.
Serve the sizzling hot Burrito with salad green and salsa of your choice.

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