This delicious and nutritious recipe for Alex’s Veggie-Packed Burritos is the perfect quick meal for busy days. Packed with creamy hummus, tender roasted vegetables, and zesty tzatziki, it’s a simple, satisfying option. Plus, you can easily swap in any veggies or sauces you have on hand for a personalized touch!
Recipe Ingredients:
Veggies:
- 4 cups bite-size cauliflower florets
- 2 green bell peppers, cut into strips
- 2 yellow bell peppers, cut into strips
- 1 large red onion, halved then quartered
- One 15.5-ounce can garbanzo beans, drained
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
Burritos:
- 8 whole wheat tortillas
- One 10-ounce container red pepper hummus
- 1 1/2 cups cooked brown rice
- 1/2 cup store-bought tzatziki
- 4 cups baby kale
- Hot sauce, to taste, optional
How To Make Alex’s Veggie-Packed Burritos?
- For the veggies: Preheat the oven to 230°C (450°F) and line a sheet pan with parchment paper. Add the cauliflower, green and yellow bell peppers, red onion, and garbanzo beans to the prepared sheet pan. Drizzle with the olive oil. In a small bowl, mix the chili powder, cumin, paprika, salt, pepper, turmeric, and cinnamon. Sprinkle over the vegetables and toss to coat evenly. Roast in the oven for 15 to 17 minutes until the vegetables are deep in color and tender.
- For the burritos: Lay out a tortilla and spread 30g (2 tablespoons) of hummus on it. Add 45g (3 tablespoons) of rice and 120g (1/2 cup) of the roasted vegetables. Drizzle with 15g (1 tablespoon) of tzatziki. Add 60g (1/2 cup) of baby kale and a drizzle of hot sauce to taste if desired. Fold the edges of the tortilla in and roll it tightly. Wrap in foil until ready to serve. Repeat with the remaining tortillas and toppings.
Recipe Tips:
- Roast the veggies until crispy: Make sure to roast the veggies until they are nicely browned and crispy at the edges. This brings out their natural sweetness and adds extra flavor to the burritos.
- Warm the tortillas: Heat your tortillas in a dry pan for a few seconds on each side before filling them. This makes them more pliable and prevents tearing when you roll them up.
- Use fresh, crunchy kale: Add fresh baby kale for a nice contrast in texture. If the kale is too tough, lightly massage it with olive oil to soften it before adding it to the burrito.
- Adjust the heat with hot sauce: If you love spice, choose a hot sauce with a bit of heat to balance the creamy hummus and cool tzatziki. Start with a small amount, then adjust to taste.
- Don’t skip the foil wrap: Wrapping the finished burrito in foil before serving keeps everything together, making it easier to eat on the go and ensures the flavors stay locked in.
How To Store & Reheat Leftovers?
- Refrigerate: Let any leftover Veggie-Packed Burritos cool to room temperature before storing them. Wrap them tightly in foil or place them in an airtight container. They will stay fresh in the fridge for up to 3 days.
- Freeze: After letting the burritos cool, wrap them tightly in foil or plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
- Reheat: Heat a non-stick pan over medium heat. Place the burrito in the pan and cook for about 2-3 minutes on each side, until crispy and heated through.
Nutrition Facts
- Calories: 651
- Total Fat: 17g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 1,760mg
- Potassium: 785mg
- Total Carbohydrate: 128g
- Dietary Fiber: 21g
- Sugars: 5g
- Protein: 25g
- Vitamin A: 27%
- Vitamin C: 9%
- Calcium: 31%
- Iron: 46%
Check out More Recipes:
Alex’s Veggie-Packed Burritos
Description
This delicious and nutritious recipe for Alex’s Veggie-Packed Burritos is the perfect quick meal for busy days. Packed with creamy hummus, tender roasted vegetables, and zesty tzatziki, it’s a simple, satisfying option. Plus, you can easily swap in any veggies or sauces you have on hand for a personalized touch!
Ingredients
Veggies:
Burritos:
Instructions
- For the veggies: Preheat the oven to 230°C (450°F) and line a sheet pan with parchment paper. Add the cauliflower, green and yellow bell peppers, red onion, and garbanzo beans to the prepared sheet pan. Drizzle with the olive oil. In a small bowl, mix the chili powder, cumin, paprika, salt, pepper, turmeric, and cinnamon. Sprinkle over the vegetables and toss to coat evenly. Roast in the oven for 15 to 17 minutes until the vegetables are deep in color and tender.
- For the burritos: Lay out a tortilla and spread 30g (2 tablespoons) of hummus on it. Add 45g (3 tablespoons) of rice and 120g (1/2 cup) of the roasted vegetables. Drizzle with 15g (1 tablespoon) of tzatziki. Add 60g (1/2 cup) of baby kale and a drizzle of hot sauce to taste if desired. Fold the edges of the tortilla in and roll it tightly. Wrap in foil until ready to serve. Repeat with the remaining tortillas and toppings.
Notes
- Roast the veggies until crispy: Make sure to roast the veggies until they are nicely browned and crispy at the edges. This brings out their natural sweetness and adds extra flavor to the burritos.
- Warm the tortillas: Heat your tortillas in a dry pan for a few seconds on each side before filling them. This makes them more pliable and prevents tearing when you roll them up.
- Use fresh, crunchy kale: Add fresh baby kale for a nice contrast in texture. If the kale is too tough, lightly massage it with olive oil to soften it before adding it to the burrito.
- Adjust the heat with hot sauce: If you love spice, choose a hot sauce with a bit of heat to balance the creamy hummus and cool tzatziki. Start with a small amount, then adjust to taste.
- Don’t skip the foil wrap: Wrapping the finished burrito in foil before serving keeps everything together, making it easier to eat on the go and ensures the flavors stay locked in.
Alex’s Veggie-Packed Burritos