Gluten Free Vegetarian Burritos Two Ways

A delicious meal that's easy to put together. Fully loaded burritos with roasted veggies, rice and zesty creamy pesto sauce or chocolaty mole sauce.

Peel, wash, chop your vegetables. Place on a baking tin lined with parchment paper and spray well with olive oil. Roast them in a preheated 450 degree oven until almost soft. I roasted 35 minutes, turning once. Time will vary depending on the vegetables you choose.

Make your burritos if you are not using gluten free store bought. Choose from any of these recipes - gluten free no yeast pita bread or gluten free soft flour tortillas for tacos or gluten free chickpea pancakes - Vegan. I just leave out the vegetables on the chickpea pancakes and make them thinner by adding more water and they are a perfect wrap or soft taco, or Homemade Gluten Free Tortillas. I chose the chickpea pancakes without the veggies.

Once your vegetables are cool, cut them into small slices. When the homemade burritos are cool, you can start to put the burritos together. Line your pan with some salsa. Layer some rice in the middle of the burrito.

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Place a line of vegetables on stop of the rice. Place cheese on top of the vegetables. You can add some sour cream inside or outside or both. I chose just outside.

Roll burritos and place in pan seam side down. Top one pan of burritos with pesto sauce and sour cream and the other with mole sauce and sour cream. Add more salsa around the edges of the pan and between burritos.

Place into a 350 degree preheated oven and bake approximately 25 to 35 minutes.

Remove from oven and allow to cool. Serve and enjoy.

Ingredients:

Vegetables of your choice - I used red peppers, peeled eggplant, red onion and garlic cloves

You can use any of these recipes for your burritos - If you aren't using store bought pita or tortilla, then make your homemade gluten free no yeast pita bread or gluten free soft flour tortillas for tacos or gluten free chickpea pancakes - Vegan. I just leave out the vegetables on the chickpea pancakes and make them thinner by adding more water and they are a perfect wrap or soft taco, or Homemade Gluten Free Tortillas. I chose the chickpea pancakes without the veggies.

Rice of your choice - I used white rice

Cheese of your choice - I chose cheddar

Pesto sauce - mine was leftover

Mole sauce - mine was leftover

Ortega Thick and Chunky mild salsa - or any salsa of your choice - make sure it's gluten free

Breakstone All Natural Sour Cream - or any sour cream of your choice - make sure it's gluten free

olive oil