Crispy Buffalo Veggie Burritos

Total Time:

45 minutes

Serves:

5 Burritos/6 Servings

Category:

Vegetarian, 45 min or more

Level:

Share this Recipe:

Easy

Recipe Description

These golden, pan-fried burritos are stuffed with roasted buffalo cauliflower and broccoli, crisp cucumber, carrot ribbons, shredded lettuce, and melty mozzarella. Finished with your favorite ranch or blue cheese dressing, they’re the perfect spicy, crunchy, and cheesy vegetarian comfort food.

Ingredients

2 cups mixed cauliflower and broccoli florets (fresh or frozen)
¼ cup buffalo sauce (more if desired)
1 whole cucumber
1 whole carrot
1/2 cup shredded lettuce
5-6 large burrito tortillas
1/2 cup shredded mozzarella cheese
Ranch dressing or blue cheese dressing for dipping
Salt, pepper
Olive oil

Preparation

Preheat the oven to 425°F.
Cut the broccoli and cauliflower into bite-sized pieces if needed. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly, then roast for 25 minutes.
Remove the tray from the oven and pour the buffalo sauce over the vegetables, tossing until everything is coated. Return to the oven for an additional 5 minutes.
While the vegetables finish baking, slice the cucumber into thin strips. Peel the carrot and use a vegetable peeler to shave it into long, thin ribbons.
Set up your assembly area with the burrito tortillas, shredded lettuce, mozzarella cheese, cucumber, carrot ribbons, and the roasted buffalo broccoli and cauliflower.
On each tortilla, sprinkle a layer of mozzarella cheese. Add a small handful of cucumber, a few carrot ribbons, shredded lettuce, and a scoop of the buffalo vegetable mixture. Drizzle on extra buffalo sauce if desired. Roll the tortillas tightly into burritos; this should make 5-6 burritos.
Heat a skillet over medium heat and add a light coating of olive oil. Place the burritos seam-side down in the skillet and cook for a few minutes on each side until golden brown and crisp.
Serve hot with ranch or blue cheese dressing for dipping.