Southwestern Veggie Burritos

Southwestern Veggie Burritos

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 280.2
  • Total Fat: 6.7 g
  • Cholesterol: 1.2 mg
  • Sodium: 742.2 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 5.5 g
  • Protein: 9.8 g

View full nutritional breakdown of Southwestern Veggie Burritos calories by ingredient
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Lots of spice, no meat, great for Lent! Lots of spice, no meat, great for Lent!
Number of Servings: 10


    * Beans, black, 1 cup
    * Yellow Sweet Corn, Canned, 1 cup
    * *Tomatoes, red, ripe, canned, with green chilies, 1 cup
    * red bell pepper, 1/2 cup, chopped
    * Zucchini, 1 cup, sliced
    * Onions, raw, 1 cup, chopped
    * Mushrooms, fresh, 1 cup, pieces or slices
    * Butternut Squash, 1 cup, cubes
    * *Cumin seed, 1 tbsp
    * Chili powder, 2 tbsp
    * Paprika, 1 tbsp
    * Salt, 1 tsp
    * Garlic powder, 1 tsp
    * Pepper, red or cayenne, 1 tsp
    * Pepper, black, 1 tsp
    * Parsley, dried, 1 tbsp
    * Flour Tortillas, 8 tortilla (approx 10


Preheat the oven to 400. Mix all the spices together in a small bowl. Place the cubed butternut squash in a separate small bowl. Add a tsp of the olive oil and 2 tsp of the spice mixture to the bowl of squash; toss. Spread the seasoned squash onto a cookie sheet and bake for 20 minutes.

Heat the rest of the olive oil in a large skillet and add the onions, zucchini, mushrooms, bell pepper, and half of the spice mixture. Cook for 5 minutes, then add the beans, corn, tomatoes and the rest of the spices. Cook thoroughly for another 5 minutes.

Serve warm, spooned into the tortillas, and sprinkle with cheese. Makes 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user HEYWOOD417.

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