thepioneerwoman
Veggie Burritos with Black-Eyed Peas
These loaded burritos are super satisfying—and totally vegetarian.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●bowl
- ●microwave
- ●baking sheet
📝 Preparation Steps
1
Preheat the oven to 200˚. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the garlic and onion and cook for 3 to ⏱️ 4 minutes. Reduce the heat to low and add the rice and ½ teaspoon salt. Cook over low heat for ⏱️ 3 minutes, stirring constantly to make sure the rice doesn’t burn. Add the broth, lime zest and the juice of 1½ limes; bring to a boil. Reduce the heat to low, cover and simmer until the rice is done, 10 to ⏱️ 15 minutes, adding more broth as needed.
large onion, chopped1/2limes (1/2 lime zested and 3 limes juiced)3
2
Meanwhile, cook the black-eyed peas as the label directs, adding 5 to ⏱️ 10 minutes additional time until the peas are tender. Drain and toss with the Cajun seasoning and 1 teaspoon salt in a bowl.
3
Toss the kale with the juice of 1 lime, the remaining 1 tablespoon olive oil and 1 teaspoon salt in a large bowl and set aside. In a small bowl, mix the tomato with the jalapeño and set aside. Warm the tortillas in the microwave. Stir the juice of the remaining ½ lime and the chopped cilantro into the rice.
4
To build the burritos, sprinkle ¼ cup cheddar on a tortilla, then heap some of the rice, black-eyed peas, tomato mixture and kale in the middle. Fold in the sides and roll up into a burrito. Place the burrito seam-side down on a baking sheet and keep warm in the oven. Repeat with the remaining ingredients, placing the finished burritos in the oven as you go. Serve with sour cream, guacamole and chips.
Sour cream, guacamole and tortilla chips, for serving
Nutrition Facts
calories
532 Calories
fat Content
20 g
fiber Content
7 g
sugar Content
7 g
sodium Content
822 mg
protein Content
18 g
trans Fat Content
0 g
cholesterol Content
32 mg
carbohydrate Content
65 g
saturated Fat Content
7 g
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