Veggie-Packed Burrito Bake
Indulge in the vibrant flavors of this Veggie-Packed Burrito Bake, an irresistible dish that marries a medley of colorful vegetables with zesty spices, all enveloped in warm tortillas. This easy-to-make recipe is perfect for impressing guests or enjoying a cozy weeknight meal. It’s a hearty, satisfying option that even the most dedicated meat lovers will appreciate!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 6 medium flour tortillas
- 1 can (15 oz) black beans, rinsed and drained
- 2 medium bell peppers, diced (red and yellow)
- 1 cup corn (fresh or frozen)
- 1 medium zucchini, thinly sliced
- 1 medium sweet onion, diced
- 2 tsp chili powder
- 1 tsp cumin
- 2 cups shredded cheddar cheese
- 1 cup salsa (your favorite brand)
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, sauté onions until translucent. Add bell peppers and zucchini; cook until softened.
- Stir in black beams, corn, chili powder, cumin, and salt; cook until heated through.
- Spread half of the salsa in the baking dish. Layer with tortillas, half of the veggie mixture, and half of the cheese. Repeat layers.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.
- Garnish with chopped cilantro before serving hot.
Nutrition
- Serving Size: 1 slice (approximately 180g)
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Customize by swapping black beans for pinto beans or adding other veggies like spinach or mushrooms. For added spice, include jalapeños or use spicy salsa.