Easy weeknight dinners: summer veggie burritos
Take advantage of the fresh veggies at the Farmers Market right now when making these simple vegetarian burritos!
Summer Veggie Burritos: Serves 2
Ingredients: One ear of fresh corn (kernels removed from the cob), 4 large flour tortillas, 2 handfuls of shiitake mushrooms (you can substitute another mushroom variety), 2 cloves of garlic, 1 minced jalapeno without the seeds, 1/4 of a red onion, 4 ripe tomatoes, a few sprigs of finely chopped cilantro, salt and pepper, 1 cup of cotija cheese, 2 ripe avocados, and 2 Tbsp of butter or olive oil.
First make some fresh salsa: mince and combine in a bowl red onion, tomatoes, cilantro (saving some for garnish later), jalapeno, and a pinch of salt and pepper. Set aside.
Finely mince the garlic cloves and slice the mushrooms. Heat a small skillet over medium heat and add the butter or olive oil. Add the garlic to the pan and 30 seconds later the mushrooms. Season with a pinch of salt and pepper. Cook just about 3 minutes, until the mushrooms are starting to brown. Add in the fresh corn kernels with 1/4 cup of cold water. Reduce the heat to medium-low and cook until the corn is tender.
Preheat your oven to 350 degrees.
Arrange your tortillas in a glass baking dish- you want two tortillas slightly overlapping for each burrito. In the center of each burrito, where the tortillas overlap, put some of your veggies, a little salsa, and 1/2 cup of cotija cheese. Fold up your burrito like you are wrapping a package, with the sides tucked in as tight as possible so nothing falls out.
Put your burritos in the oven, seam side down, for 7 minutes. Remove from the oven and plate. Garnish with sliced avocados and a little minced cilantro. (Sour cream optional)
Easy weeknight dinners is published every Tuesday at noon.
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