Vegetable Burritos

These vibrant vegetable burritos offer a refreshing twist on traditional Mexican fare, featuring a crisp medley of corn, kidney beans, and cucumber marinated in a tangy lime and honey dressing. The combination of sweet corn, earthy beans, and cool cucumber creates a delightful textural contrast, while the zesty marinade infuses every bite with bright, aromatic flavor. Perfect for a light lunch or a low-carb dinner option, this dish is incredibly satisfying and packed with garden-fresh taste.

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 2857.5

Dietary: Vegan

Description

These vibrant vegetable burritos offer a refreshing twist on traditional Mexican fare, featuring a crisp medley of corn, kidney beans, and cucumber marinated in a tangy lime and honey dressing. The combination of sweet corn, earthy beans, and cool cucumber creates a delightful textural contrast, while the zesty marinade infuses every bite with bright, aromatic flavor. Perfect for a light lunch or a low-carb dinner option, this dish is incredibly satisfying and packed with garden-fresh taste.

Ingredients

grated lime peel
lime juice
distilled white vinegar
honey
Dijon mustard
ground cumin
garlic, minced or pressed
jalapeno chile, seeded and minced
fresh-cut yellow or white corn kernels
frozen corn kernels (about 10 oz), thawed
cooked red kidney beans (about 1 cup dry), drained and rinsed
cucumber (about 8 oz), peeled, seeded, and finely chopped
minced cilantro
tortillas, warmed

Directions

1
In a small bowl, whisk together grated lime peel, lime juice, distilled white vinegar, honey, Dijon mustard, ground cumin, minced garlic, and minced jalapeno chile to create the marinade.
2
Place the corn kernels, red kidney beans, chopped cucumber, and minced cilantro in a large non-metal bowl or a heavy-duty resealable plastic bag.
3
Pour the lime marinade over the vegetable mixture. If using a bag, seal it tightly and rotate to coat evenly. If using a bowl, stir gently to combine and cover airtight.
4
Refrigerate the mixture for at least 20 minutes, or up to 4 hours, stirring or rotating occasionally to ensure even flavor distribution.
5
Remove the mixture from the refrigerator and let it sit at room temperature for 5 minutes. Use a slotted spoon to scoop out the vegetables, draining off the excess marinade.
6
Warm the tortillas according to package directions or by heating them in a dry skillet for about 30 seconds per side.
7
Divide the drained vegetable filling equally among the warm tortillas.
8
Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly to enclose the filling completely.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2857.5kcal

% Daily Value *
Total Fat 108.5g167%
Saturated Fat 37.1g186%
Cholesterol 94.0mg32%
Sodium 2813.9mg118%
Total Carbohydrate 417.7g140%
Dietary Fiber 36.3g146%
Sugars 66.1g
Protein 70.2g141%

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

Keywords: burrito, vegetable, vegan, healthy, mexican, corn, beans, cucumber, lime, fresh, wrap, lunch, dinner, easy, quick, plant-based

Read it online: https://www.chefs-mate.com/recipe/vegetable-burritos-3-pts-2/