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Vegetarian avocado and vegetable burritos

Vegetarian avocado and vegetable burritos

Vegetarian

Burritos filled with sautéed vegetables, avocado cream, fresh cheese, and grated Idiazabal cheese, served in corn tortillas, for four people.

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Recipe from Gaztarrotz, Xabier Cañas, adapted by Recette de cuisine · · updated on

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This vegetarian filling is enough to fill four burritos. The combination of sautéed vegetables, avocado cream, and Idiazabal cheese works very well in a corn tortilla.

Ingredients and directions

  • Prep time25 min
  • Cook time10 min
  • Total35 min
  • DifficultyEasy
  • CostModerate
  • Cooking methodstir-fried
  • Estimated cost$11.38 $2.85 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Gluten-free

Ingredients

4 people

Vegetable medley

  • $1.18
  • $0.21
  • $0.80
  • $0.48
  • $1.21
  • $0.51

Avocado cream

  • $5.98
  • $0.11

Editing

  • $0.90

Prices from US supermarkets for 6 of 9 ingredients; Belgian prices for the rest.

Directions

  1. Sauté the onion, bell pepper, bell pepper, and fresh chili in a little oil. Once they start to brown, add the broccoli and mushrooms. Reduce the heat and cook for 5 minutes.
  2. In a bowl, combine the avocado flesh, lemon juice, and cream cheese, then mash thoroughly with a fork. ≈ 4 min
  3. To assemble each burrito, place a spoonful of avocado cream in the center of a corn tortilla, followed by the vegetables, and finally the cheese. ≈ 3 min
  4. Carefully roll up the tortilla. ≈ 10 min

The bill

Vegetarian avocado and vegetable burritos

  • 100 ml of extra virgin olive oil$1.18
  • 1 onion, sliced$0.21
  • Half a bell pepper, sliced$0.80
  • Half a bell pepper, Italian style, sliced$0.48
  • Half a head of broccoli, cut into small florets, blanched for 2 minutes.$1.21
  • 100 g of sautéed mushrooms$0.51
  • 2 avocados$5.98
  • the juice of 2 lemons$0.11
  • 4 corn tortillas$0.90

Total$11.38

that's $2.85 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 100 ml of extra virgin olive oil
  • 1 onion, sliced
  • Half a bell pepper, sliced
  • Half a bell pepper, Italian style, sliced
  • 1 fresh chili pepper, sliced (or a few drops of Tabasco sauce)
  • Half a head of broccoli, cut into small florets, blanched for 2 minutes.
  • 100 g of sautéed mushrooms
  • 2 avocados
  • 100 g of creamy fresh cheese
  • the juice of 2 lemons
  • A pinch of salt
  • 100 g of grated Idiazabal cheese
  • 4 corn tortillas

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