Vegetarian Baked Burrito

A lot of people wonder what the difference between a Vegan and Vegetarian is. Well a Vegetarian will not eat animals but will still eat animal products (cheese, eggs, and milk) while a Vegan will not eat any animal products. I personally know a lot of vegetarians and vegans and always wondered how my body would feel if I transitioned over. Well, I finally tried it out for 5 days. I usually get a lot up upset stomachs and feel groggy, but after 5 days of a vegetarian diet I felt amazing. I did not get any of my usual stomach aches, I wasn't yawning halfway through the day, and I felt I had more energy than usual. This was not a hard change for me since I usually always eat and focus on vegetables with my meals. I know it can be hard at first, but that's why I tried it out for 5 days first.

This week I will be sharing vegetarian meals, along with meat additions (since I do live with someone who will always eat meat). This recipe has to be my absolute favorite so far. To be honest....I had a Bacon Wrapped Filet Mignon over the weekend and it still was not as good as this Vegetarian Rolled Burrito. I am not exaggerating this at all, it is delicious and filling and you honestly would not be able to tell its a vegetarian dish. Follow along for the recipe and instructions!

Ingredients:

• 3 Flour Tortillas (8-Inch)

• 1/2 medium Red Onion (diced)

• 1 medium Green Bell Pepper (diced)

• 1 small Russet Potato diced small (can also use sweet potato)

• 1/2 cup Vegetable Broth

• 1/2 cup Pepper Jack and Cheddar Cheese (shredded)

• 2 tbsp Taco Seasoning

• 1 tsp Paprika

• 2 tbsp Olive Oil

• Salt and Pepper to Taste

If you cook for someone else who eats meat or you want to add meat, I suggest Chorizo or Shredded Chicken.

Instructions:

1. Preheat oven to 400 degrees and line a baking sheet with aluminum foil

2. In a small pot bring 1/2 cup of vegetable broth to a boil and add diced potato and cook until tender

3. While potato boils, in a small pan saute onion and pepper until soft and browned

4. Once potato is soft, drain from the broth (SAVE THE BROTH) and mash until smooth.

5. Once smooth, combine potato into small pan with onions and pepper and add in taco seasoning, paprika, salt, pepper, and small handful of shredded cheese blend until combined.

6. Now time to fill! Land down one tortilla and scoop 2 -3 tbsp of the filling all the way to the left and then line that with a small amount of cheese.

7. Roll up the burrito tightly and lay each one next to each other.

8. Once all burritos are filled you will brush each with a small amount of olive oil and then bake for 25 minutes and lightly browned.

9. OPTIONAL: If you have an air fryer, we also added some extra crispness by placing them in at 400 degrees for 2 minutes.

Let me know below in the comments if you tried this and how you liked it! Make sure you post with #yellowforkfoodblog.