Burrito with Vegetables and Pesto Sauce
by Editorial Staff
For some, burritos with vegetable filling and pesto are a light snack, and for others, a full dinner. The choice is yours, but know, this is definitely delicious. And it prepares quickly, which is nice.
Cook: 35 mins
Servings: 3
Ingredients
- tortillas (corn or wheat) – 6-8 pcs.
- pesto sauce (ready-made) – to taste
- tacos mix (ready-made) – to taste
- garlic – 1 clove
- vegetable oil – to taste
- sweet bell pepper – 2 pcs.
- zucchini – 1 pc.
- tomato – 2 pcs.
- salt, black pepper – to taste
- hard cheese – to taste
- vegetable oil for frying.
Directions
- Cut sweet peppers and young small-sized zucchini into cubes. Heat vegetable oil in a deep frying pan and heat a clove of garlic in it until a garlic aroma appears. Throw out the garlic, and put the bell pepper in the oil. Stirring. Fry for a couple of minutes. Add the zucchini and cook the vegetables together until the pepper is tender and the zucchini is half cooked.
- Make a cross-shaped incision on the tomato and pour boiling water for a couple of minutes. Then remove it into cold water, remove the skin and chop finely.
- Add chopped tomato to vegetables, stir, season with ready-made tacos mixture, salt, and pepper to taste.
- Place pesto sauce on the edge of each flatbread. On it – some fried vegetables. Sprinkle with grated cheese.
- Roll up the cakes into a tube, bending the edges so that the filling does not fall out. Preheat the grill in the oven and place a baking sheet of burritos under it, sprinkle with cheese. As soon as the cheese is browned, transfer the burrito to a plate and serve.
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