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Veggie Burritos

vegetable burrito


For tortilla

  • Refined flour (140 g)

  • Whole wheat flour (70 g)

  • Fresh parsley, chopped (1/2 cup)

  • Salt, to taste

  • Baking powder (5 g or 1 tsp)

For filling

  • Olive oil (2 tsp)

  • Garlic, minced (2 tsp)

  • Bell peppers, sliced (1/2 cup)

  • Rice, cooked (1/2 cup)

  • Onions (¼ cup sliced, ¼ cup chopped)

  • Tomatoes, chopped (quarter cup)

  • Green chilies, sliced (2 pieces)

  • Red kidney beans, cooked (1 cup)

  • Tomato ketchup (30 ml or 3 tbsp)

  • White Wine Vinegar (100 ml or ½ cup plus 1 tsp)

  • Iceberg lettuce, shredded (1/2 cup)

  • Tomato Salsa (1/2 cup)

  • Guacamole (1/2 cup)

  • Vegan Queso (1/2 cup)

: available in Tall Tree Organic Subscription


Serves 3

  1. Gather all the ingredients.

  2. Put the ¼ cup sliced onions into a bowl of vinegar (1/2 cup) and soak for an hour.

  3. To prepare the tortilla:

  • In a bowl, mix all of the tortilla ingredients.

  • Add water and knead the dough until soft.

  • Cover the bowl with cling wrap. Keep aside for 20 minutes.

  1. To prepare the bean and rice fillings:

  • In a pan over high flame, add 1 tsp olive oil and sauté the minced garlic. Once golden brown, add bell peppers and rice. Toss together for a minute. Remove mixture into a bowl.

  • In another pan over medium flame, add 1 tsp olive oil. Sautee chopped onions, tomatoes and green chilies. Once golden brown, add the kidney beans. With a spatula, press the beans so that they get cooked.

  • Once the beans are mashed together, add the tomato ketchup and a teaspoon of vinegar. Remove into a separate bowl.

  1. Once the dough is ready, divide into three parts and roll each into a round tortilla.

  2. One by one, cook the tortillas in a non-stick pan over high flame. Toast on both sides for about 30 seconds each, twice (2 minutes total). Add a little olive oil to the pan to soften the tortilla as needed.

  3. Place the cooked tortilla on a flat surface. In three different layers, add 1/3 cup refried beans, 1/3 cup rice and 2 tbsp salsa, guacamole and queso. Top with shredded lettuce and pickled onions. Roll up nicely and if required reheat on pan. Repeat for other two tortillas.

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