Vegetarian Burritos

Total Time:
3 hr 30 min
Prep:
3 hr
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 zucchini, trimmed and sliced lengthwise into wedges
  • 2 yellow squash, trimmed and sliced lengthwise into wedges
  • 2 red bell peppers, cored, seeded and cut into quarters
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 1 bunch oregano, leaves only, chopped
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 Flour Tortillas, recipe follows
  • 1 cup Avocado Corn Relish, recipe follows
  • 1/2 cup Tomatillo Salsa, recipe follows
  • FLOUR TORTILLAS
  • 2 1/2 cups all-purpose flour (3 1/2 ounces)
  • 1 teaspoon salt
  • Scant 1/2 cup vegetable shortening (3 1/2 ounces)
  • 1 cup warm water
  • TOMATILLO SALSA (Green Salsa)
  • 1 pound tomatillos, husked, washed and cut into quarters
  • 2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
  • 1/2 cup cold water
  • 1/2 medium onion, cut in half
  • 2 bunches cilantro, stems and leaves
  • 2 teaspoons salt
  • AVOCADO CORN RELISH
  • 3/4 cup olive oil
  • 4 cups fresh corn kernels (about 5 ears)
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 avocados, peeled and seeded
  • 1 red bell pepper, cored and seeded
  • 4 Poblano chiles, roasted, peeled and seeded
  • 4 scallions, white and light green thinly sliced on the diagonal
  • 1/2 cup red wine vinegar
Directions

Toss the vegetables in a large bowl with the oil, garlic, oregano, salt and pepper. Let sit at least 1 hour to marinate.

Preheat the grill.

Grill the vegetables over hot coals (or cook in a hot dry skillet) until tender, turning occasionally to avoid charring.

To assemble, warm the tortillas briefly on the grill to render them pliable, and spread them out on a counter. Divide the vegetables and place in a strip down the center of each tortilla. Top with the Avocado Corn Relish and drizzle with some of the Tomatillo Salsa (being careful not to over sauce, or the burritos will be soggy). Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder. Serve immediately, with the remaining salsa on the side.

Place the flour, salt and shortening in the bowl of a heavy-duty mixer. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.

Divide the dough into 8 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.

Cut out eight 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.

To cook, heat a dry griddle or 12-inch non-stick skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadillas or other dishes.

Yield: 8 large tortillas

Method for Tomatillo Sauce (Green Salsa):

In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

Yield: 3 1/2 cups

AVOCADO CORN RELISH

Heat 1/2 cup of the olive oil in a large skillet over medium heat.

Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.

Cut the avocados, bell pepper and roasted poblanos into 1/4-inch dice.

Add to the Sauteed corn along with the scallions, red wine vinegar and the remaining 1/4 cup olive oil.

Mix well and let sit 20 to 30 minutes to blend the flavors.

Serve at room temperature. Corn relish can be stored, tightly covered, in the refrigerator up to a day. To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.

Yield: 6 cups


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    Flavor was good but not my style. Probably wont make it again.
    Fabulous, especially the avocado corn salsa. I used tomato instead of red peppers in the salsa, and it was to die for. Wonderful with the burritos as well as just with chips after the fact. I bought my tortillas, as most of my family preferred corn. But the vegetables were wonderful in the burritos and with the salsa it was wonderful. This is a keeper, to be used for years to come.
    I am a culinary student and made this recipe for our vegetarian unit. It was excellent! The only thing I changed because of time was I did not make my own tortillas. I am now addicted to this recipe and will make often since I am a vegetarian. Grilled chicken could be added for meat eaters.
    It sounds okay I mena it tastes not that good.
    Our family(adults) loved this. I store bought the tortillas which saved much time over the suggested prep. time.
     
    It made lots of tomatillo and avocado corn relish. I'd cut the amounts for both salsas in half. The tomatillo salsa was spicy, I used 2 1/2 jalapenos.
     
    The avocado corn relish was wonderful. I used frozen corn. I grilled the vegetables as suggested in a dry skillet. I served 3 people and have enough for dinner for my husband and me for another meal. I'd definitely make it again. I gave it 4 stars instead of 5 because of the many steps to prepare this.
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    Not what you're looking for? Try:

    Make-it-don't-buy-it Frozen Vegetarian Burritos

    Recipe courtesy of Food Network Kitchen