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Very Veggie Burritos or Enchiladas


Very Veggie Burritos or Enchiladas

Serves: 10

Category: Main Dishes - Vegan
Author: Linda Adams
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Rated by: 29 members

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What's for dinner tonight? With this versatile recipe, you can have tasty and healthful burritos or enchiladas on the table in minutes.



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Ingredients:

1 bell pepper, seeded and cored
1 medium onion, cut into wedges
3 cloves garlic
1 cup, packed chopped kale
2 cups cooked black or red beans or low sodium or no-salt-added canned beans
1 1/2 cups diced tomatoes
1 cup shredded carrots
1 1/2 cups low sodium salsa, divided
2-3 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon red pepper flakes, or to taste
10 (100% whole grain) tortillas or 1 head romaine or other leafy lettuce
1/2 avocado, peeled and pitted

Instructions:

Combine and chop bell pepper, onion, garlic and kale in a food processor. Remove from food processor and saute mixture in a small amount of water until veggies are very tender.

Add beans, tomatoes, carrots, 1/2 cup of the salsa and spices. Stir to combine, and simmer until most of the tomato liquid evaporates. Remove from heat.

To make burritos: Blend or mash together remaining 1 cup of salsa with avocado. Spoon beans and veggies onto lettuce leaves or tortillas, top with salsa/avocado mixture and roll tightly.

To make enchiladas: spoon beans and veggies onto a tortilla, roll, and place in a nonstick or lightly oiled pan. Fill the pan with enchiladas, closely packed together. Spread remaining 1 cup of salsa thinly across the top of the enchiladas, so the tortillas will not crisp up. Bake at 350 degrees for 20 minutes, or until hot. Serve with sliced avocado

Note: Filling may also be used to fill tacos, top a taco salad or dollop onto crisp vegetable slices such as raw zucchini.

Calories 236; Protein 10 g; Carbohydrates 39 g; Sugars 3 g; Total Fat 5.1 g; Saturated Fat 0.8 g; Cholesterol 0 mg; Sodium 169 mg; Fiber 10.3 g; Beta-Carotene 2033 ug; Vitamin C 27 mg; Calcium 79 mg; Iron 3.5 mg; Folate 73 ug; Magnesium 40 mg; Potassium 415 mg; Zinc 0.7 mg; Selenium 0.9 ug

Comments (17):

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Okra

12/22/2010 10:26 PM

Rated this recipe:

This recipe is incredible! I didn't have kale so I used frozen collard greens instead and added mushrooms. Yum!!!

Jules

09/28/2011 11:18 PM

Rated this recipe:

This recipe was delicious…and easy! No hand chopping, just throw all veggies in the food processor! And what an easy way to eat more veggies, especially kale!

Acol

12/11/2011 09:17 PM

Rated this recipe:

This tasted so good! I cut the recipe in half and it worked fine. I would highly recommended this for a hearty healthy dinner.

kathleenclare

02/03/2012 10:42 AM

Rated this recipe:

This was a BIG HIT! We all loved it! I added about 3/4 cup of no salt corn. I think it looked and tasted better.
I think the quality of the salsa and tortillas makes a difference. Relatively easy too. I will make this often.

cmorffi

05/17/2012 07:43 PM

Rated this recipe:

As Lightning McQueen would say "Ka-Ciao", winning recipe. I followed the recipe as written, wouldn't change a thing. A must try!
This comment was last edited on 05/17/2012 07:47 PM

klink

05/30/2012 03:54 PM

Rated this recipe:

Delicious! Everyone in the family loved it! My hubby even cleaned up what the girls didn't eat off their plates. I don't remember him EVER doing that before! And then he wanted another serving! I used the leftovers in little rollups using kale leaves from the garden. Awesome.

MargieM

09/09/2012 01:40 PM

Rated this recipe:

This is my new favorite recipe. We cut the recipe in half since there are only two of us. We put sprouted corn tortillas in the toaster until they're crispy, and serve the dish as tostadas. We always eat too much because it's so darn good!
This comment was last edited on 09/09/2012 01:41 PM

Lori

10/09/2012 09:05 PM

Rated this recipe:

Fantastic! This was easier to make than I thought it would be, and has a rich, wonderful flavor. I've been a little slow to embrace kale, so what a perfect way to sneak it in! Half of the recipe, though, goes a long way.

stephanie5511

10/12/2012 10:30 PM

Rated this recipe:

I made my own salsa and instead of making enchiladas or burritos we placed shredded romain on a tostada and then layered on the mixture and topped it off with cubed avocado (didn't mash it upas instructed) and more salsa. Also, I used a fresh tomato and a small can of tomato sause instead of a can of diced tomato. My DH LOVED it!

ggrandma

11/12/2012 12:58 PM

Rated this recipe:

This is one of our favorite recipes!! We make it as enchiladas and use a little mozzarella cheese on top. We also often add mushrooms to the mixture and YUM!! Delicious and easy

tracyspr

12/20/2012 08:08 PM

Rated this recipe:

Excellent meal. This is probably the best recipe yet. My DH and I have only been on the ETL program for 5 days and we probably shouldn't have made this so soon in the program but it was very good. I am finding it hard to live without salt and this is the first dish where it really wasn't missed. The only thing is when I put the veggies in the food processor as directed, they came out very processed instead of chopped so I had to cook them a lot longer and drain them before putting them in the tortilla. I don't know what consistency the viggies are supposed to be but it still came out delicious.. I used tortillas made from brown ride and they were actually better than the whole wheat ones. This is a keeper.
This comment was last edited on 01/02/2013 06:30 PM

Surf32937

06/24/2013 07:58 AM

Rated this recipe:

This is the best burritos recipe I have had yet, as a Nutritarian. I made my own homemade salsa- so no worries about trying to find a no salt version. I skipped the fake cheese as I don't like eating anything processed. I used 100% whole wheat burrito shells (after a long search of reading labels). YUM YUM YUM!!! This is a permanent recipe in my household.

Jeffk24

07/07/2013 01:58 PM

Rated this recipe:

I thought would be just okay but they were delicious! Good, tasty and spicy. I served over a bed of greens with some cashews on top. Delicious!

equityed

07/21/2014 08:00 PM

Rated this recipe: (no rating)

Made this tonight and it was a big hit. Even the older kids liked it. We used engine 2 tortillas and baked them for 20 minutes. This gets added to our top ten list. I give it five stars but forgot to click on the rating
This comment was last edited on 07/21/2014 08:02 PM

LtwT

03/02/2017 11:50 AM

Rated this recipe: (no rating)

There is an excellent no-salt salsa available from Dr Fuhrman 

fmoo

03/04/2017 10:05 PM

Rated this recipe: (no rating)

Has anyone made this and frozen for future use? If so, please share outcome. Thanks!

 

Mawnstroe replies:

02/27/2019 05:24 PM

Rated this recipe:

These are amazing!  Absolutely one of my top 5 favorite recipes from Dr. Fuhrman.  So delicious and filling!!!

whoster69

08/01/2017 01:18 PM

Rated this recipe:

I made this with spinach instead of kale (because I really hate kale) and it was incredibly good!