Summer Veggie Burritos
If I could write you a love song, it would be Summer Veggie Burritos.
Now, before you go all logical on me and point out that a burrito is a food and cannot, in fact, be hummed, chanted, or set to music, allow me to make my case. Good love songs have heart, they wrap you in warmth and emotion, and they make you feel giddy on the inside. Such is the case with Summer Veggie Burritos.
I’m not sure what it is about Mexican food that makes me think of serenades. Maybe it’s because every time I make it, Ben almost proposes all over again. Maybe it’s the warm fluffy tortillas or the fresh cherry salsa or the fact that Mexican food seems to result in fewer dishes. Maybe it’s the cheese. The cheese is definitely a factor.
Whatever the reason, Summer Veggie Burritos are a food to love that loves you back. They’re loaded with fresh summer produce, smokin’ with chipotle and cumin, and fresh with feta and cilantro. This is happy, healthy, good-mood food.
You know what else puts me in a good mood? Fast meals and fewer dishes! Summer Veggie Burritos are ready in less than 30 minutes and need only one big skillet to prepare. More eating, less washing. Let this be our love song refrain.
In addition to the speed factor and minimal dish bonus, the beauty of Summer Veggie Burritos is that you can adapt the black bean-veggie filling to fit any produce you have on hand. I kept the recipe vegetarian as Ben and I have been trying to reduce the amount of meat we eat at home. The fresh summer produce and hearty black beans are so flavorful and satisfying, we didn’t miss it one bit, but diehard carnivores can stir in shredded chicken, chopped grilled steak, or browned ground beef/turkey at the end with (or in place of) the black beans.
Summer Veggie Burritos, a love song. This recipe is headed straight to the Billboard Top 10.
Summer Veggie Burritos
- 2 teaspoons extra virgin olive oil
- 2 bell peppers — (red, green, green, or yellow, chopped)
- 1 bunch green onions — (chopped, white and green parts divided)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup yellow corn
- 1 small zucchini — or summer squash, diced
- 2 teaspoons ground cumin — (reduce to 1 teaspoon if sensitive to spice)
- 1 teaspoon chipotle chili powder — (reduce to 1/2 teaspoon if sensitive to spice)
- 1 teaspoon minced garlic
- 1 can black beans — (15 ounces) rinsed
- 1 cup cherry tomatoes — halved, plus additional for serving (about 1 pint total)
- Whole wheat flour tortillas
- 6 ounces crumbled feta cheese — plus additional for serving
- Chopped fresh cilantro — for serving
Heat oil in a large sauté pan over medium. Add bell peppers, white part of the green onions, salt, and pepper and sauté until crisp-tender, about 4 minutes
Add the corn, zucchini, cumin, chipotle chili powder, and garlic. Continue to sauté until the vegetables are tender, about 5 minutes.
Add the black beans and cherry tomatoes cook until the tomatoes soften, the beans are heated through, and most of the moisture has evaporated. Stir in green tops of green onions, reserving some to sprinkle on top, and feta cheese.
Fill and roll burritos. Serve topped with cilantro, additional feta cheese, green onion tops, and cherry tomatoes, as desired. Enjoy immediately.
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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