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Appetizing Vegetarian Burritos
Appetizing Vegetarian Burritos
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Vegetarian burritos packed with cannellini and kidney beans for a tasty Mexican twist.
Ingredients:
  • 1 bunch celery, sliced
  • 1 large onion, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 cloves garlic, minced, or more to taste
  • 1 (28 ounce) can diced tomatoes
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1 tablespoon lime juice, or to taste
  • hot sauce to taste
  • salt and ground black pepper to taste
  • 8 (10 inch) warm flour tortillas
Instructions:
  • 1. Heat oil in a large skillet over medium-high heat. Saute celery and onion until onion is translucent, for about 5 to 7 minutes. Add chili powder and cumin; continue to saute until onion is soft, around 5 minutes. Stir in garlic and saute until fragrant for about 30 seconds.
  • Combine the tomatoes with the onion mixture and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the liquid has mostly evaporated and the mixture is thick, for about 5 to 10 minutes.
  • Stir cannellini beans and red kidney beans into the tomato mixture and simmer until the beans are heated through, about 5 to 10 minutes. Season the filling with lime juice, hot sauce, salt, and black pepper to taste.
  • Place the filling in a line across the center of a tortilla. Fold the opposite edges of the tortilla over the filling. Roll up one edge tightly to create a burrito. Repeat with the remaining filling and tortillas.

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