Teresa's Recipes
Mediterranean Pesto and Sundried Tomato Burrito
Dive into a world of vibrant flavors with this Mediterranean Pesto and Sundried Tomato Burrito! Each bite offers a delightful fusion of fresh basil pesto, tangy sundried tomatoes, and a colorful medley of crisp vegetables, all wrapped in a warm flour tortilla. This dish not only tantalizes your taste buds but also serves as a healthy and satisfying option for lunch or dinner. Burritos, traditionally a staple of Mexican cuisine, take on a new identity here, celebrating the global culinary landscape that brings together diverse flavors into one delicious package. Perfect for a picnic or a quick weeknight meal, this burrito is sure to become a favorite in your home!
Ingredients
- 4 large Flour tortillas
- 1/2 cup (homemade or store-bought) Basil pesto
- 1/2 cup, chopped Sundried tomatoes
- 1, sliced Yellow bell pepper
- 1, sliced Red bell pepper
- 1/2, thinly sliced Red onion
- 2 cups, packed Fresh spinach
- 1, sliced Avocado
- 2 tablespoons, freshly squeezed Lime juice
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 400
- Fat: 20g
- Carbs: 45g
- Protein: 10g
- Sodium: 350mg
- Sugar: 2g
Instructions
- In a small bowl, prepare the homemade pesto if desired: blend 2 cups of fresh basil, 1/4 cup of pine nuts, 2 cloves of garlic, 1/2 cup of grated Parmesan cheese, and 1/2 cup of olive oil until smooth and creamy.
- Spread 2 tablespoons of pesto evenly over each flour tortilla.
- Layer the chopped sundried tomatoes, sliced yellow and red bell peppers, red onion, fresh spinach, and avocado on top of the pesto.
- Drizzle fresh lime juice over the filled vegetables and season with salt and pepper to taste.
- Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a burrito.
- Heat a non-stick skillet over medium heat.
- Place the burrito seam side down in the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
- Remove from the skillet and let cool for a few minutes before slicing in half.
- Serve warm with extra pesto or a side of salsa, if desired.
Tips
- For added protein, consider adding grilled chicken, chickpeas, or feta cheese to the burrito.
- Feel free to customize the vegetables based on what you have on hand; zucchini or roasted red peppers would also work well.
- If you enjoy a bit of heat, add some sliced jalapeños or a sprinkle of red pepper flakes.