Southwest Vegetarian Burrito Skillet

Southwest Vegetarian Burrito Skillet

Can I Add Meat to This Burrito Skillet?

If you want to make this burrito skillet with music you can. You can use shredded chicken, steak, ground beef, pork, chicken or turkey. IF you still want it to be a vegetarian meal, add meatless crumbles that are usually found in the freezer section at the grocery store.

What is the Best Rice This Recipe?

I like to use long grain rice when I am making this burrito skillet, but you can use brown rice, short grain, yellow or even jasmine rice. It will taste great with any of these varieties.

Ingredients

• Extra virgin olive oil
• Red bell pepper
• White onion
• Garlic
• Long-grain white rice
• Chili powder
• Yellow corn
• Reduced-sodium black beans
• Diced tomatoes with green chilies
• Reduced-sodium vegetable broth
• Plum tomatoes
• Reduced-fat, shredded Mexican cheese

How to Make a Burrito Skillet

Preheat the oven to 350 degrees. Over medium heat, using a large iron skillet, heat oil. Add in peppers, onion, and garlic. Cook for 4 minutes until the onions are transparent while stirring occasionally.

Stir in the rice and chili powder. Cook for about a minute then add the corn, canned tomatoes, beans, and broth. Bring to a boil and then simmer for 3 minutes, while stirring occasionally.

Carefully cover with foil and put the dish in the over. Bake for 20 minutes or until most of the liquid is absorbed.

Take the foil off and sprinkle with Mexican cheese. Bake uncovered for another 5 minutes until the cheese melted. Top with tomatoes and let stand for 5 minutes before serving.

WWMyWay Points

Blue: 3 SP

Green: 7 SP

Purple: 3 SP

Recipe

Recipe

5 from 1 vote

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Southwest Vegetarian Burrito Skillet

Created by: Brooke Farmer

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Print Recipe

Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

6 servings

Looking for a burrito skillet that is flavor packed and good for you? This recipe for Southwest Vegetarian Burrito Skillet is packed with healthy ingredients that is sure to keep you full. 

Ingredients

 

• 1 Tbsp extra virgin olive oil
• 1 red bell pepper diced
• 1 white onion chopped
• 1½ Tbsp garlic minced
• 1 cup long-grain white rice cooked
• 1 Tbsp chili powder
• 2 cups frozen yellow corn
• 15 oz can reduced-sodium black beans rinsed + drained
• 14.5 oz can diced tomatoes with green chilies
• 14.5 oz can reduced-sodium vegetable broth
• 3 plum tomatoes sliced
• ¾ cup reduced-fat shredded Mexican cheese

Instructions

• Preheat oven to 350 degrees. Over medium heat, heat oil in a very large iron skillet (or a 3-quart flameproof casserole dish with lid). Add bell pepper, onion, and garlic; cook for about 4 minutes or until onion is transparent; stir occasionally.
• Stir in rice and chili powder. Cook for one minute before adding corn, diced tomatoes, beans and broth to rice mixture. Bring to boil and simmer for about 3 minutes; stir occasionally.
• Carefully cover with foil (I used hot mitts to press down and around the sides). Transfer to oven and bake for about 20 minutes or until most of the liquid is absorbed.
• Take off foil and sprinkle with Mexican cheese. Bake, uncovered, until cheese is melted, about 5 more minutes. Top with tomatoes and let stand for 5 minutes before serving.

Notes

WWP+: 7

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