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Hi there this is Chef John from Slimgenics. Today we're going to take a classic burrito dish and
make it healthier when i remove the ground beef which is full of saturated
fat and cholesterol, and instead use nice roasted vegetables. They'll be sweeter in flavor
and much more nutritious, I think you'll like it.
Okay now we're going to make a marinade for roasting our vegetables, so I have some extra
*** olive oil
fresh minced garlic always fresh
little pinch of cayenne pepper which is a natural body cleanser in itself.
Little bit of oregano or you can use
chopped cilantro as well since we're cooking mexican today.
Wisk that all together
and we'll use that to brush our
vegetables for roasting or grilling.
Now we'll take the porta bella mushroom and pop out the
stem
and remove the gills cause they throw off a lot of liquid
you don't have that in your burrito.
Put the mushroom on the
cookie sheet
And now I have some cleaned zucchini
yellow squash and a red pepper for roasting.
So just knock-off
the ends of your zucchini
And we'll slice them about a half inch thick
and lay those on your cookie sheet.
In the meantime our oven's pre-heated to five hundred fifty degrees on the broil setting so it
can
roast from the top
now we're gonna get some yellow squash
same thing, half inch slices.
Lay those out on the cookie sheet
We're going to get a red pepper
And you just want to square it off on the flat side of the pepper for easy roasting
and then lay your pepper flat side down or skin side up.
We have a little paint brush or pastry brush
just brush your vegetables
and by the roasting them or grilling them we'll get the caramelized real nice and bring out
more flavor in your vegetables.
You don't need to roast the
peppers with a marinade, they can
do without the marinate.
So now we'll take our
marinaded vegetables and put them on the top rack of your oven
on the broiler setting,
and let them roast for about fifteen minutes
and while your vegetables are roasting we can prepare the rest of the ingredients for your
burrito.
I have a bowl of shredded non-dairy cheddar cheese here as well as some non-dairy
shredded jalapeno jack cheese
our vegetables have been cooled
I peeled the red pepper skins off and sliced the vegetables and we're ready to assemble
our burrito right now.
So I've got a whole wheat tortilla
and the first thing we'll do is put your cheeses
down the center of the burrito shell.
Then in no particular order ad your
roasted squash
some roasted zuchinni
some roasted peppers slices
I'm getting hungry already.
Then a little bit of the sliced roasted portobello mushrooms.
At this point you'll want to fold it over a little at the bottom
Then just roll your burrito
And then fold side down place it in the casserole dish.
Let's try again
We're going to take another tortilla,
once again it's cheeses first
and the flavors of the roasted vegetables are going to be amazing.
Now that we've added the cheeses we can
add the squash
zucchini
the roasted red pepper slices
and a little bit of the roasted portobello slices. Bring it up, tuck it,
then roll it over
folded side down
Now just cover your casserole with some foil
Pre-heat your over to about four hundred degrees
and allow about eight to ten minutes for the cheese to melt.
And we'll be ready for some burritos
Okay so our cheese is melted
and now you have a wonderful
roasted or grilled vegetable burrito
with some fat-free salsa for your enjoyment
so there you have it a delicious vegetarian burrito
If you would like more recipes and healthy tips on cooking
please visit our Slimgenics online community.