Burritos are warm, hearty and should almost be considered a ‘comfort food’. Most of the time chock full of meat, beans, salsa fresca, guacamole, sour cream and cheese (at least when we’re considering the Mexican variety), a burrito definitely is not the healthiest of options for a meal. But today’s Veggie Hash Burrito is all healthy and incredibly delicious. Basically combining seasonal root vegetables with fresh fruit-based condiments, provides you with a filling meal that takes almost zero prep time.
Winter seasonal crops typically yield ‘root vegetables’ such as onions, potatoes, carrots and squash, of which we championed for this recipe. Other typical winter crops include leeks, beets, radishes, turnips, fennel, celery, Brussels sprouts and cabbage. You always want to try and shop your local farmers’ markets to find fruits and vegetables with the best taste and greatest value. And truly, since you’re the chef of this creation, pick and choose what vegetables you would like to use for your vegetable hash. The goal is to just slice and dice all of the vegetables very finely so that it cooks up quick and browns around the edges leaving a little crunch and texture inside your burrito.
This recipe is naturally vegetarian/vegan and can be made gluten-free if you opt for gluten-free tortillas. If you want to skip the carbohydrates altogether, you could easily load your veggie hash into lettuce cups. Another excellent variation would be to top baked polenta with the vegetable hash for a warm, filling wintery meal.
2-3 fingerling sweet potatoes (diced)
1 whole yellow pepper (chopped)
½ red onion (chopped)
8 mini zucchini (diced)
2 large yellow carrots (sliced)
4 whole wheat (burrito-sized) tortillas
4 medium sized burritos
- Chop all vegetables into tiny pieces and spread onto baking sheet.
- Top with olive oil, pepper and garlic salt (season sparingly).
- Preheat oven to 425-deg F and cook vegetable hash for 20 minutes.
- Load up whole wheat tortillas with veggie hash and top with fresh salsa and guacamole.