
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.


But I digress.





Oh and don’t forget the eating part. That’s my favorite. Preferably with salsa and sour cream on the side, thankyouverymuch.


Garden Veggie Burritos
A Girl Versus Dough original
Ingredients:
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
Cooking spray
Salsa and sour cream, for serving
Directions:
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.
Mushrooms Canada — Hi, Shannon! Thanks so much for stopping by. Hope you love the recipe!
Beautiful, fresh meal! I love the amount of veggies packed into this tasty recipe. Thanks for sharing, I’ll be trying these soon!
-Shannon
What is it about burritos that makes them so dang difficult to photograph? Seriously. Your photo looks pretty great though– nice work!
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.
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.