I have a confession. Actually, two.
One is that I cannot photograph a burrito well to save my life, so, apologies. Really, it’s delicious. Promise.
And the other is I have been to the farmers market twice this year. TWICE. And one of those times was to an out-of-town market, which I don’t think really counts (it was kind of a vacation market visit, if you will).
The second time was so I could make these burritos. Because when life gives you fresh, locally grown spinach, onions, peppers and zucchini, you make burritos. At least that’s how I see things.
It’s been an all sorts of crazy summer so I sort of have that excuse to lean on for not going to the farmers market more often this year, but I still feel the guilt. I mean, I used to be really good at going on a regular basis. Who wouldn’t be lured by row after row of fresh, beautiful, local and affordable produce? Who wouldn’t want to eat an onion that was plucked from the ground just days ago? Who wouldn’t want to have a vendor hand you a sample of a DELICIOUS small, yellow, papery husk-covered tomato-like food, the name of which you will ask for from the vendor three times and still not understand him and smile and nod anyway as you sheepishly walk away (for the record, it was a ground cherry, and I need to get more of them in my life)?
But I digress.
I’m glad I went at least the one time so far, because one bite of the bounty I brought home with me and I remembered why, exactly, I love the farmers market so much and that is because the produce cannot be beat in the category of freshness (I feel like inserting some sort of reference to “So Fresh, So Clean” or the Fresh Prince here, but I will spare you just this once). And yet, the husband might kill me softly if I served him salad after salad for dinner to use up the produce, so here we are with burritos. And some incredibly awkward photos of me at the market (mostly to serve as proof that I actually did go to there!).
These burritos, like any good burrito, are a cinch to throw together. Just roast the veggies with a few sprinkles of Old El Paso taco seasoning and olive oil until they’re crisp and golden, stir in some green chilies, stuff everything inside Old El Paso soft flour tortillas, top with shredded cheese, bake and yer done.
Oh and don’t forget the eating part. That’s my favorite. Preferably with salsa and sour cream on the side, thankyouverymuch.
If you don’t like and/or have the veggies listed below on hand, feel free to swap them with whatever produce you like and/or want to stuff into a burrito. Kale? Eggplant? Carrots? Ground cherries? It’s all good.
P.S. I also accidentally bought like 10 pounds of zucchini at the market (asking for “one of each” will get you one full CARTON of yellow zucchini and one full carton of green zucchini) so don’t be surprised if zucchini makes its way onto this here blog for the next, oh, century.
Garden Veggie Burritos
A Girl Versus Dough original
1 small zucchini, quartered and chopped
1 small yellow squash, quartered and chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 white onion, chopped
2 teaspoons Old El Paso® original taco seasoning
4 teaspoons olive oil, divided
1 bunch spinach, stems removed
8 oz sliced fresh mushrooms
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
8 Old El Paso® burrito-size flour tortillas
Shredded Monterey Jack cheese
Salsa and sour cream, for serving
Heat oven to 425°F. Place chopped zucchini, squash, red and green bell pepper and onion on a baking sheet; toss with taco seasoning and 2 teaspoons olive oil. Roast vegetables in oven, stirring once, until crisp and golden, about 20 minutes.
Meanwhile, heat a large skillet over medium heat on the stovetop. Add remaining 2 teaspoons of olive oil, then add spinach and mushrooms. Cook, stirring occasionally, until all the liquid from the mushrooms is absorbed, about 5 to 7 minutes. Remove from heat; drain.
Decrease oven temperature to 375°F. In a large bowl, stir together roasted vegetables, mushroom and spinach mixture and green chiles. Scoop two heaping spoonfuls of vegetable mixture on top of each tortilla; sprinkle with shredded cheese. Fold in sides, then roll up completely. Place seam-side down in a lightly greased 13-by-9-inch baking pan. Repeat with remaining tortillas (you may not use all the filling).
Lightly spray tops of burritos with cooking spray. Bake until golden brown, about 15-20 minutes. Remove from oven; serve immediately with salsa and sour cream.
Disclosure: I received compensation from Old El Paso for recipe development purposes. All opinions are my own.