Veggie Burrito

These vibrant burritos are a simple way to incorporate healthy garden fresh ingredients into your diet. They are loaded with flavor, fiber and vitamins and minerals. Veggie burritos make an easy meal for a warm summer evening. Top your burrito with pico de gallo or other salsa and place ingredients in a 100% whole wheat tortilla to boost your fiber intake.


1 cup carrot, shredded
1 cup celery, fine julienne
1 cup broccoli, small diced
1 cup cauliflower, small diced
1 cup zucchini, fine julienne
1 cup yellow squash, fine julienne
1 cup yellow onion, fine julienne
1 cup green bell peppers, julienne
1 cup red bell peppers, julienne
2 each jalapeños, seeded and small diced
1 bunch cilantro, minced
3 Tablespoons garlic, chopped
3 Tablespoons fresh ginger, chopped
6 whole wheat tortillas
Pico de Gallo

Yield: 6 burritos


1 tablespoon of each of the following, or more if you prefer a stronger flavor: Chili Powder, Cumin, Coriander, Paprika.
1 teaspoon of: Cayenne Pepper, White Pepper, Season Salt.

To Make:

  • Toss all ingredients in a large bowl.
  • Heat a small amount of oil in a heavy skillet.
  • Sauté until vegetables tender.
  • Put desired amount of vegetables in a warmed whole wheat tortilla and top with Pico de Gallo and any other fillings you may desire.


Provided by:
Ken Krenzler, Food Service Manager
Adventist Medical Center

10123 SE Market St, Portland, OR 97216(503) 257-2500