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.
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- To serve: Remove the burrito tart from skillet with a flexible spatula, add optional toppings of choice, and serve.
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