Vegetable Burritos with Avocado Sauce

Excellent buffet fare, these burritos are filling enough for a luncheon or a light supper.



  • 1/4 cup vegetable oil
  • 2 cloves garlic, minced
  • 2 medium onions, chopped
  • 5 (6 ounce) cans sliced water chestnuts, drained
  • 6 large zucchini, shredded
  • 1 1/2 pounds mushrooms, sliced
  • 1 teaspoon celery salt
  • 4 large tomatoes, chopped
  • Salt and pepper, to taste
  • 16 large flour tortillas
  • 4 cups shredded Cheddar cheese

Avocado Sauce

  • 2 large avocados, peeled, pitted and chopped
  • 2 cups sour cream or plain yogurt
  • 1 tablespoon lemon juice
  • 16 avocado slices


  1. Burritos: In large skillet, heat oil over medium high heat. Add garlic and onion. Sauté until golden.
  2. Add water chestnuts and stir-fry until warm.
  3. Add zucchini and heat thoroughly.
  4. Add mushrooms and sauté briefly.
  5. Sprinkle with celery salt. Add tomatoes. stir to heat through. DO NOT OVERCOOK — vegetables should remain firm.
  6. Remove from heat. Season to taste.
  7. Warm tortillas, one at a time, in an ungreased skillet over medium heat, turning frequently, until softened. (If tortillas are soft to begin with, this step is unnecessary.) Place 2 heaping tablespoons cheese and 2 tablespoons vegetable mixture down the center of the tortilla. Roll up and transfer to a 13 x 9-inch baking dish. Repeat with remaining tortillas. Two baking dishes will be needed. Cover dishes to prevent drying out.
  8. Bake at 350 degrees F until heated through, about 15 minutes.
  9. Avocado Sauce: Mix together chopped avocados, sour cream or yogurt and lemon juice. Spoon sauce down center of baked burritos. Place an avocado slice across the top of each burrito.
  10. Serve immediately with remaining Avocado Sauce.

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