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If you’re doing meatless Mondays, Lenten meatless Fridays or otherwise looking for more vegetarian meal options, these gluten free veggie burritos should be on your short list. They’re easy to make with whatever vegetables you like or have on hand, and a big batch makes great next day lunches or delicious leftover nights.
I’ve made these gluten free veggie burritos with store-bought gluten free corn tortillas, but they don’t work nearly as well. The corn tortillas are smaller and often crack when folded. Happily, my homemade gluten free flour tortillas are super fast and easy to make to any size, and they’re soft and pliable — just perfect for burrito making!
I’ve also given you a yummy recipe for guacamole dressing. This can be made thick for spooning on top or thinner for drizzling, whatever you prefer. It’s a cool, spicy accompaniment that really takes these gluten free veggie burritos to the next level. Everyone in our house loves these — even the gluten and meat eaters amongst us — so I know your family will be asking for these again and again.
I’ve suggested amounts and types of vegetables to use, but feel free to change those up. What vegetables will you use to make these burritos uniquely yours?
Preheat oven to 350ºF. Lightly oil a large casserole dish or two smaller casseroles (9×13, 8×11 or two smaller). Spread 1 cup of salsa on the bottom of the pan. (Yes, I know that salsa is listed 3 times in the ingredients – that’s so you know how much you need to add at which step — follow along with the instructions for when to add.)
Prepare the rice according to package directions.
Heat one tablespoon of oil in a large sauté pan over medium-high heat. Add onion and sauté until translucent. Add mushrooms, peppers and asparagus or other vegetables of choice. Sauté for 5 minutes or until the vegetables are softer and starting to brown.
Add the cumin, cilantro, beans, corn and salsa, stirring while cooking until warmed. Stir in 1/2 cup salsa. Taste and add salt and pepper, if needed. Stir rice into vegetable mixture.
Spoon a row of the vegetable filling in a line down the center of one gluten-free flour tortilla. Add shredded cheese if using. There are two ways to prepare the burrito from here: either roll up opposite ends of the tortilla (the two sides at the end of the row of filling) and then roll the tortilla up starting with one of the remaining sides and tucking it around the filling then rolling the burrito around itself tightly; or simply roll the tortilla up around the filling.
Lay the burrito seam-down in the salsa-covered pan. Continue with remaining tortillas. Spread ½ cup additional salsa on top of the tortillas and bake for 25 minutes, uncovered. If at any time the tortillas start to brown too much, cover the pan with foil and continue baking.
While the burritos are baking, prepare the guacamole dressing.
Scoop the flesh out of a ripe avocado and add to a blender or a small bowl if using an immersion/stick blender. Add lime juice and one tablespoon water. Blend until the dressing is smooth. Add more water if and as necessary to make the dressing the consistency you prefer. Add salt, spices, cilantro leaves and sugar. Taste and add more spices if you like.
Before serving, garnish with Guacamole Dressing, diced fresh tomatoes and cilantro.