The vegetarian recipe for a Mexican appetizer with beans and cheddar.
Summary
| Cook Time | 60 mins |
| Total Time | 60 mins |
| Course | Side Dish |
| Servings (Default: 8) |
Ingredients
Ingredients- Tortilla8 pcs.
- Cheese (grated cheddar) 2 cups
- Carrots (grated) 1.5 cups
- Beans (canned) 1 can
- Onions (finely chopped onions) ½ cup
- Bell pepper (red or green) 2 pcs.
- Pepper (jalapeno) 1 pcs.
- Sauce (salsa) ⅓ glass
- Oil (vegetable) 2 tbsp
- Water 2 tbsp
- Oregano 1 teaspoon
- Cumin 1 teaspoon
- Salt 1/2 teaspoon
Instructions
- Preheat oven to 170 degrees. Heat a skillet, extra vegetable oil, and finely chopped onions. Cook for 5 minutes over medium heat.
- Add bell peppers, carrots, garlic, jalapenos, oregano, cumin, and salt. Cook for another 5 minutes.
Add water, reduce heat, and cook for 5-10 minutes, until vegetables are tender. - Arrange the tortillas on a work surface. Spread the beans, vegetable mixture, and cheese evenly over each. Wrap it up carefully. Place the burrito in a heatproof dish and place it in the oven for 20 minutes. Serve with salsa if desired.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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