Microwave: Vegetable Burritos

These Microwave Vegetable Burritos are the ultimate quick meal for busy weeknights. By using the microwave, you can cook hearty potatoes, sweet onions, and bell peppers directly in the filling mixture, saving time on dishes and active cooking. The dish is seasoned with aromatic cumin and oregano, giving it that authentic Mexican flavor profile without the need for a stove. Topped with melted cheddar cheese (or a vegan alternative) and wrapped in warm flour tortillas, these burritos offer a satisfying texture and robust taste. They are perfect for a light yet filling dinner that comes together in under twenty minutes.

Cooking Method: Microwave

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 20.1

Dietary: Vegetarian

Description

These Microwave Vegetable Burritos are the ultimate quick meal for busy weeknights. By using the microwave, you can cook hearty potatoes, sweet onions, and bell peppers directly in the filling mixture, saving time on dishes and active cooking. The dish is seasoned with aromatic cumin and oregano, giving it that authentic Mexican flavor profile without the need for a stove. Topped with melted cheddar cheese (or a vegan alternative) and wrapped in warm flour tortillas, these burritos offer a satisfying texture and robust taste. They are perfect for a light yet filling dinner that comes together in under twenty minutes.

Ingredients

1 Sweet Green pepper, chopped
1 Onion, chopped
2 Garlic Cloves, minced
1 teaspoon Vegetable oil
1/2 teaspoon Ground cumin
1/2 teaspoon Dried oregano
3 Potatoes, diced
1 cup Corn kernels
6 oz Bottled taco sauce
4 Large flour tortillas
1/2 cup Cheddar cheese, shredded
1 tablespoon Water
To taste Salt and pepper

Directions

1
In a large 6-cup microwave-safe casserole dish, combine the chopped green pepper, chopped onion, minced garlic, vegetable oil, ground cumin, and dried oregano.
2
Cover the dish and microwave on High for 2-3 minutes, or until the onion is softened. Stir well.
3
Add the diced potatoes and 1 tablespoon of water to the mixture. Stir to coat the potatoes evenly.
4
Cover and microwave on High for 8-10 minutes, stirring twice during cooking, until the potatoes are tender when pierced with a fork.
5
Stir in the corn kernels and taco sauce. Cover and microwave on High for 2-4 minutes, or until the filling is hot and bubbly.
6
Remove from microwave and let the filling stand for 5 minutes to allow flavors to meld. Season with salt and pepper to taste.
7
While the filling rests, wrap the flour tortillas in a damp paper towel and microwave uncovered on High for 30-40 seconds until warm and pliable.
8
Place a warm tortilla on a serving plate. Spoon a generous portion of the potato mixture down the center, then top with shredded cheddar cheese.
9
Fold up the bottom end of the tortilla, then fold in the sides toward the center. Roll up tightly into a burrito shape.
10
Repeat with remaining tortillas and filling. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 20.1kcal

% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1.3mg1%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.9g4%
Sugars 0.6g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To keep this recipe vegan, substitute the cheddar cheese with a vegan cheese alternative or omit it entirely.

Ensure you use a microwave-safe dish large enough to hold the ingredients without boiling over. Covering the dish helps steam the vegetables and potatoes efficiently.

Microwaves vary in power. If your microwave is lower wattage, you may need to add extra cooking time. Check the potatoes for tenderness before proceeding.

Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before assembling new burritos.

Keywords: burritos, microwave, vegetarian, vegan, mexican, potatoes, quick dinner, easy recipe, healthy, weeknight meal, tortilla, cumin, peppers, onion, garlic, cheese, corn, filling, wrap

Read it online: https://www.chefs-mate.com/recipe/microwave-vegetable-burritos/