When you’re in the mood for a vegetarian burrito, but you want way more vegetables than what fits into a rolled-up tortilla, this open-face, stuffed skillet veggie burrito tart is the answer. And it’s a truly delicious one at that!

Do it your way

You can vary up that recipe with your favorites. It actually offers an awesome way to easily use up leftover veggie scraps. And you can make many parts of the recipe in advance so that it’s a quicker fix at dinner time.

Top the tortilla

To make it, just gather and measure out all ingredients. Then preparing this tart is easy breezy. You’ll start by making the base of the tart – which means you’ll simply start by topping a large tortilla like it’s a pizza (or like it’s going to be a traditional burrito). My picks here that I layer in order … plant-based cream cheese, refried black beans, mashed avocado, pico de gallo, brown rice, cilantro, and salsa verde.

Sauté the veggies

Next, you’ll sauté your chosen veggies until browned – and season with sea salt and ground chipotle pepper.

Pan-cook the tart

Then, you’ll make the tart by placing the topped tortilla into an oil-brushed 8-inch skillet. When you do this, the edges of the tortilla will transform into a wavy tart “crust.”

Once in the skillet, you’ll top with those sauteed veggies of yours. And you’ll cook it undisturbed until the tortilla is crisped and browned, which takes just a few minutes.

Serve it

Finally, you’ll serve your stuffed skillet veggie burrito tart with whatever toppings you like, such as plant-based sour cream, crumbled soft cashew cheese, fresh cilantro, scallions, hot sauce, lime wedge, and/or additional pico de gallo. Enjoy it with a fork and knife.

So inviting! So filling! So good for you! And so scrumptious!

stuffed skillet veggie burrito tart

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5 from 1 review

• Author: Jackie Newgent
• Yield: 1 tart 1x
• Diet: Vegan

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Description

When you’re in the mood for a vegetarian burrito, but you want way more vegetables than what fits into a rolled-up tortilla, this open-face, stuffed skillet veggie burrito tart is the answer. And it’s a truly delicious one at that!

You can vary up that recipe with your favorites. It actually offers an awesome way to easily use up leftover veggie scraps. And you can make many parts of the recipe in advance so that it’s a quicker fix at dinner time.

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Ingredients

Units USM Scale 1x2x3x

Base of the Tart (Hint: Vary these ingredients however you like!)

• 1 large (10- to 12-inch) tortilla of choice, like Food for Life Ezekiel 4:9 Sprouted Grain Flax Tortilla
• 2 tablespoons plant-based cream cheese, like Kite Hill Plain Cream Cheese Alternative
• 1/4 cup refried black beans, warm, like Amy’s Organic Vegetarian Refried Black Beans
• 1 small smashed avocado or about 1/2 cup guacamole
• 1/4 cup fresh pico de gallo, drained of excess liquid
• 1/3 cup steamed brown rice or Mexican-Style Cauliflower Rice, warm
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon tomatillo salsa (salsa verde)
• 1 teaspoon sunflower or avocado oil

 

Sautéed Veggies (Hint: Vary these ingredients however you like!)

• 2 teaspoons sunflower or avocado oil
• 3 to 4 cups chopped/sliced non-starchy veggies, such as zucchini, poblano or bell peppers, baby bella mushrooms, brussels sprouts, cauliflower, or eggplant
• 1/4 teaspoon sea salt, or to taste
• 1/8 teaspoon ground chipotle chili pepper, or to taste

 

Optional Toppings (Hint: Vary these ingredients however you like)

• Plant-based sour cream, crumbled soft cashew cheese, fresh cilantro, scallions, hot sauce, lime wedge, and/or additional pico de gallo

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Instructions

1. Make the Base of the Tart: Top the center of the tortilla (kind of like a pizza) with all ingredients except oil. Brush an 8-inch skillet with the 1 teaspoon oil and set aside.
2. Make the Sautéed Veggies: Heat the 1 tablespoon oil in a wok or large skillet over medium-high heat, add the veggies and sauté until they’re all fully cooked through and browned as desired, about 6 minutes. Season with salt and chipotle pepper.
3. Make the Tart: Place the 8-inch skillet over medium heat until fully heated. Transfer the topped tortilla into the skillet, creating a tart-style (pie-like) appearance with wavy tortilla edges. (Tip: If the edges of the tortilla become too dried out before adding to skillet, lightly brush edges with steamy water or drained pico de gallo liquid.) Top with the sautéed veggies. Brown and crisp the tart undisturbed in the skillet, about 6 minutes.
4. To serve: Remove the burrito tart from skillet with a flexible spatula, add optional toppings of choice, and serve.

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Notes

This recipe is high in sodium. Simply manage your salt/sodium intake accordingly throughout the rest of your day to plan for it. Or reduce or skip the added salt on the sauteed veggies and squirt them well with lime juice.

If you have a small appetite and want to serve this as your entrée over two meals instead of one, do it. Just chill the remaining half in the fridge and microwave when ready. The “crust” will be soft, but still 100% delicious. (Hint: Consider saving the avocado/guacamole as a topping instead of a filling.) Alternatively, share it!

• Category: Main dish
• Cuisine: Mexican

Nutrition

• Serving Size: 1 tart (as a one-dish meal)
• Calories: 710
• Sugar: 10g (includes 0g added sugars)
• Sodium: 1270mg
• Fat: 37g
• Saturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 80g
• Fiber: 19g
• Protein: 21g
• Cholesterol: 0mg

Looking for more plant-based Mexican-inspired dishes? Try my mexican caramelized rice and veggie skillet (see recipe HERE), plant-based baby bella, poblano, and corn tacos (see recipe HERE), and mexican-style cauliflower rice (see recipe HERE).