Vegetable Burritos

Vegetable Filling

• 2 tablespoons vegetable oil
• 1 yellow onion — thinly sliced
• 2 garlic cloves — finely minced
• 8 oz mushrooms — sliced
• 1 green bell pepper — cut into thin strips
• 2 carrots — thinly sliced
• 4 zucchini — halved lengthwise, cut into ¼-inch slices
• 2 tomatoes — seeded, cut into ½-inch dice
• 1 can diced green chiles — 7 oz, well drained
• 1 can sliced olives (optional) — 2¼ oz, drained — optional

Seasonings

• 1 teaspoon chili powder — ground
• 1 teaspoon salt
• ½ teaspoon cumin — ground
• ½ teaspoon oregano — dried

Cheese

• 6 oz Monterey Jack cheese — shredded, divided
• 6 oz cheddar cheese — shredded, divided

For Serving

• 8 large flour tortillas — 10-inch

1. Cook the Mushrooms: Heat vegetable oil in a large 12-inch skillet or electric skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, 4–5 minutes, until they release their moisture and begin to brown.2 tbsp vegetable oil, 8 oz mushrooms
2. Cook the Aromatics and Firm Vegetables: Add onion, green bell pepper, and carrots to the skillet. Cook over medium-high heat, stirring often, 4–5 minutes, until they begin to soften. Add garlic and cook 30 seconds, until fragrant.1 onion, 1 green bell pepper, 2 carrots, 2 garlic cloves
3. Add the Tender Vegetables and Seasonings: Reduce heat to medium. Add zucchini, tomatoes, green chiles, olives if using, chili powder, salt, cumin, and oregano. Cook uncovered, stirring occasionally, 12–15 minutes, until the vegetables are tender but still hold their shape and no watery liquid pools in the skillet.4 zucchini, 2 tomatoes, 1 can green chiles, 1 can olives, 1 tsp chili powder, 1 tsp salt, ½ tsp cumin, ½ tsp oregano
4. Add the Cheese: Reduce heat to low. Stir 3 oz of each cheese into the hot vegetable mixture for 1–2 minutes, until melted and creamy. Remove from the heat and taste for salt.3 oz Monterey Jack cheese, 3 oz cheddar cheese
5. Warm the Tortillas: Stack tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave on high for 30–45 seconds, until soft and flexible.8 large flour tortillas
6. Fill and Roll: Divide the vegetable filling among the warm tortillas and sprinkle with the remaining Monterey Jack and cheddar. Fold in the sides and roll each tortilla tightly into a burrito. Serve hot with desired condiments.vegetable filling, 3 oz Monterey Jack cheese, 3 oz cheddar cheese