garden veggie burritos
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.
You had me at burrito! Isn’t the farmer’s market fabulous? I am not looking forward to the end of summer….it’s been too short!
These are amazing!! Simply amazing!
I want to get wrapped up in that toasty burrito and eat my way out…OH so delicious. Truthfully, I’ve been to the farmer’s market once this summer 🙁 Summer needs to slooooow down so I can catch up! Your burritos are driving me bonkers..and sister, the first thought I had when I saw your first photo was, “wow, how’d she figure out how to photograph burritos? I suck at photographing burritos” so I think you’ve got your bases covered. 😉
Zucchini has to be one of fave veggies! along spinach of course. I can not believe how frsh they look at the farmers market. I would go to ones they run in sydney more often but the winter chilli has kept me away! Would theses freeze well? because i would love to make some make a head ones!
Where we used to live, the farmers’ market was a 2-minute walk. Now we have one about a mile away. We try to walk down there with our dog on Saturday mornings. I think I’ve been 4 times this year. I seriously need to go more. The burrito looks beautiful! Love how you got so many different vegetables in there!
I really cannot get enough of the farmers market (hope you get to go more soon!) and I love that you saw all those veggies and thought “burrito.” Further proof you are a girl after my own heart!
I would happily forego the meat for one of these puppies!! Great pics too!
What a beautiful farmer’s market, I wish we had those in Spain! :(( And these burritos sound amazing with all those veggies, yum!! And no matter what you say, your pictures are amazing, I looove the burrito ones! :—)
I wish we had a fun farmers market like that!! Man, my city is lame-o sometimes…and I think we all have our things that are a bi*** to photograph!! But you are definitely making my tummy growl!
Wish you lived closer! We could totally be market buddies 😉 I go every weekend!
These burritos need to enter me life asap!
Hehe, I of course, better eat them all than make a decent photo of burrito! I got you!
#1, how cute you are at the market?! #2, yes please to burritos stuffed with fresh veggies!
Lisa — I love the markets here — hoping to go to the Mill City one soon! And yeah, hey summer, can’t you last a little bit longer? 😉 Thanks!
Tieghan — Thanks, friend!
Julia — Hahahahaha, you’re hilarious and I like you. 🙂
Belinda — Yes, they’d definitely freeze well! I like to wrap them individually in foil and bake/microwave them as needed.
Megan — That’s how it was when we lived in Iowa; I miss the convenience. And hey, four times is better than two, so you’re ahead of me. 😉 Thanks!
Erin — Ha! Burrito soul sisters, we are. 😉
Gerry — They really are filling, even without meat (though some ground beef or shredded chicken would be a nice addition, too :)). Thanks, friend!
Consuelo — Oh, thank you! You’re so kind 🙂
Steph — You should make a visit out here and we’ll go together! Thanks, doll!
Ashley — Aw, I would love that 🙂 Thanks, dear!
Donald — Haha, what I lack in burrito photography I make up for in eating, too! 😉
Laura — Oh you’re sweet 🙂 Thanks, friend!
Aren’t farmers markets the best? I love the photos of you there! And despite what you say I think the photo of that burrito is fantastic. Looks so delicious, fresh and a perfect way to use up all those veggies. (Aren’t ground cherries of the hook?) I was gifted some a few days ago and WOW! I want more. Many more..
Those burrito photos look good to me.. Good enough to want to reach through my screen and get down with some burrito eating action.
Maria — Thank you, dear, you’re so kind! 🙂 And oh em gee, ground cherries are a game-changer! SO good.
Erika — Thank you, friend 🙂 Wish I could hand you one through the screen!
These looks spectacular! I never would have thought to have made the veggies into burritos!
Melanie — Thanks so much! 🙂
The farmer’s market is one of the best parts of summer! Love these burritos, so fresh and delicious!!
If this is what happens when you go to the farmer’s market, I hope you’ll be going often! LOVING these. Oh! And tried the cilantro lime chicken bake last night…. amazing!!! Totally going into our regular dinner rotation. xo
You might think you stink at photographing burritos (you don’t), but you’ve got the rolling thing DOWN! Lord help my hypothetical future babies because based on my burrito rolling, I’m going to be one crappy swaddler. Luckily, I very rarely photograph them, so usually it’s ok if they’re ugly because I just need them IN MAH BELLAY.
Julie — I know! I wish I’d gone more often this year. Good thing there are still a few weeks of summer left 🙂 Thanks, friend!
Marie — Oh yay! I’m so glad you liked it 🙂 And thanks so much for the burrito love, dear!
Stephie — I will be happy to swaddle your babies and roll your burritos for you. That’s what friends are for.
Ohhh man I love this take on a burrito! It looks so so delicious. Love all the fresh veggies you stuff in there. Definitely going to be trying this out before the summer is over.
Rachel — Thanks! Hope you love it 🙂
i – gasp – have not been to the farmer’s market once yet this summer either!! It’s really too sad. Thankfully it’s year round here but I do miss going when it’s super bountiful and full of beautiful tasty things.
These burritos sound awesome. And I love that they’re pretty much full of everything I already have in the fridge! Winning.
Joanne — Funny you mention “beautiful tasty things,” as that’s exactly how someone at the market I went to described everything there. 🙂 But it’s true — which is why I need to haul myself to the market before the cooler months set in (sad times). Thanks, friend!
These sound very fresh and light. Your burrito looks yummy too! I think I’ve been to my local farmer’s market only twice this year too, sadly.
Lemme tell you, you did a bang up job of photographing these! They look awesome! I want to reach into my screen and scoff one.
What is it about burritos that makes them so dang difficult to photograph? Seriously. Your photo looks pretty great though– nice work!
Beautiful, fresh meal! I love the amount of veggies packed into this tasty recipe. Thanks for sharing, I’ll be trying these soon!
Mushrooms Canada — Hi, Shannon! Thanks so much for stopping by. Hope you love the recipe!
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