Recipes for Veggie burritos and fajitas?

[kima]

I was just reading the thread about Houston restauranys (I live thousands of miles from there but that's part of my addiction,I read just about everything here!).I would love it if some of you could post vegetarian recipes for burritos and fajitas. I would really like to make more Mexican style food. I look forward to hearing from all you "experts" out there. Gracias!

[mightyh]

I know you asked for vegetarian recipes, but I've come up with my own version of the chicken fajita burrito I like there--not as good, but a close substitute since I don't live near the restuarant. The veggie version is the same, except you'd substitute beans (black or pinto) for the chicken and cook them as usual, adding the spices at the end.

Chipotle Chicken Fajita Burrito

Lime Cilantro Rice -
Make 1 c. uncooked rice in the rice cooker (I add two cups water), adding the juice of one lime and 1Tb. sugar. Let rice cool to room temperature and add some chopped cilantro.

Chicken Fajita Mix
Cube 1 lb. chicken breast and combine with 1 c. diagonally sliced green onions, 2 tsp. vegetable oil, 1/2 tsp. garlic powder, 1/2 tsp. paprika, 1/4 tsp. salt, and 1/8 tsp. ground red pepper in a zip loc bag. Marinate in fridge for 20 minutes.

Thinly slice a green pepper and a red onion. Saute for 3 minutes or until very crisp tender. Remove from heat. Add chicken mixture and cook through.

Heat flour tortillas. Add chicken fajita mix, lime cilantro rice, sauteed veggies, some chopped serrano pepper, and shredded monterey jack cheese to tortilla and wrap to eat!

[mightyh]

Here's another of my favorite burrito recipes--sweet potato black bean burritos from Moosewood. They are so good! This recipe has been passed around the bulletin board several times.

Sweet Potato and Black Bean Burritos

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups sweet potatoes -- peeled and cubed
1/2 teaspoon salt
2 teaspoons canola oil
3 1/2 cups onion -- diced
4 garlic cloves -- minced or pressed
1 tablespoon green chile -- minced
4 teaspoons ground cumin
4 teaspoons ground coriander
3 cans black beans -- 15 oz ea
2/3 cup cilantro leaves, whole -- loosely packed
2 tablespoons lemon
1 teaspoon salt
8 eight-inch flour tortillas

Preheat the oven to 350.

Place the sweet potatoes in a medium saucepan with the salt and water to
cover. Cover and bring to a boil, then simmer until tender, abut 10
minutes. Drain and set aside.

While the sweet potatoes are cooking, warm the oil in a medium skillet and
add the onion, garlic, and chile. Cover and cook on medium-low heat,
stirring occasionally, until the onions are tender, about 7 minutes. Add
the cumin and coriander and cook for 2 to 3 minutes longer, stirring
frequently. Remove from the heat and set aside.

In a food processor, combine the black beans, cilantro, lemon juice, salt,
and cooked sweet potatoes and puree until smooth. Transfer the sweet
potato mixture to a large mixing bowl and mix in the cooked onions and
spices.

Lightly oil a large baking dish. Soon about 2/3 to 3/4 cup of the filling
in the center of each tortilla, roll it up, and place it, seam side down,
in the baking dish. Cover tightly with foil and bake for about 30
minutes, until piping hot. Serve topped with salsa.

Yield:
"8 burritos"

[lorilei]

I find that most burritos can be made vegetarian just by ommitting the meat (just using heavily seasoned beans, lettuce, tomatoes etc). The same goes for fajitas.

My favorite fajitas are made with julienned red peppers, onions, tofu strips and tomatoes. I marinate the ingredients just as I would with the meat and then sear the veggies in my wok or on a grill.

[crlykat]

Hi,
I always make these beans for use in burritos. Super fast with a great taste.
Plus the adobe sauce adds a great smokiness and depth.

One can of pinto beans without bacon
One can of black beans
can of diced green chilies
cumin
garlic
chipotle chilies in adobe sauce

I usually drain one of the cans of beans (usually the black) and dump them into a pot. Add a couple shakes of cumin, some minced garlic, and either a half of a chipotle pepper in adobo sauce, or just some of the sauce itself. It can get really hot really fast so start out with a small amount. Season to taste and let simmer until the beans and juices thicken up quite a bit.

I usually make spanish rice or regular rice, stir fry some bell peppers and onions, green onions, or whatever veg you like, and throw it all together in a tortilla with some cilantro, salsa, lime, and chopped jalepeno.

[kima]

Thank you all for the recipe ideas. I have made the Moosewood sweet potato recipe and quite honestly wasn't thaat excited about it. I know it got rave reviews here - just not tasty enogh for me . One of the few Moosewood recipes I can't rave about.
I must confess I have never tasted chilpote pepper or adobe sauce! I saw it in the store the other day-so could you tell me is it real spicy? What is adobe sauce made of?
Excuse my ignorance- maybe its a Canadian thing??

[crlykat]

kima,
Chipotle chilies are smoked jalepenos. They have a great smoky hot flavor. They are very spicy.
Heres what epicurious.com says about the sauce:
Of Mexican origin, this dark-red, rather piquant sauce (or paste) is made from ground CHILES, herbs and vinegar. It's used as a marinade as well as a serving sauce. CHIPOTLE CHILES are often marketed packed in adobo sauce.

[Meg O'C]

From the Epicurious sight - very delicious but I add more cheese and omit the water. This recipe usually feeds more than two:

BLACK BEAN, SPINACH, AND MUSHROOM BURRITOS


Can be prepared in 45 minutes or less.
1 onion, chopped fine
1/2 pound mushrooms, chopped fine
1 tablespoon vegetable oil
1 bunch spinach (about 1 pound), coarse stems discarded, washed well and spun dry
2 garlic cloves
1/4 cup water
1 cup canned black beans, rinsed well and drained
1 teaspoon fresh lemon juice
2 scallions, chopped fine
3/4 cup coarsely grated pepper Jack cheese (about 5 ounces)
1/2 cup canned mild enchilada sauce
two 10-inch or four 8-inch flour tortillas

Accompaniment:
Sour cream

In a heavy skillet cook onion and mushrooms in oil over moderate heat, stirring, until golden. Add spinach and garlic and cook, stirring, until spinach is wilted, about 30 seconds. Stir in water, beans, lemon juice, scallions, pepper Jack, and salt to taste and cook, stirring, until cheese is melted.

In a small saucepan heat enchilada sauce.

Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot. In skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface. Divide filling between tortillas and roll up burritos.

Spoon sauce over burritos and serve with sour cream.

Serves 2.