This is the best veggie burrito recipe around. Hands down. Ok, I might be a little biased because it's my husband’s special recipe and I’ve been eating it for years... you’ll have to try them and let me know. Before I met my husband, I’d never had burritos made this way: baked. But the crispy tortilla is a nice compliment to the soft refried bean and veggie filling.

As with most of my recipes, you can sub the veggies I have listed here for your favorite veggies. In the past we've added cucumbers, sprouts, peppers, onion - you name it! I love versatile recipes - they keep things fresh but not overly complicated in the kitchen.

These are super easy to make – they can be prepped and in the oven in 15 minutes! You definitely have time to try this veggie burrito recipe out.

Hubby’s Veggie Burrito Recipe

Serves 2

Ingredients

1 tsp pre-minced garlic

1 16 oz. can vegetarian refried beans

1 medium green or yellow squash

2 cups spinach or kale

1 tsp extra virgin olive oil

4 burrito-sized tortilla shells

1 cup shredded extra sharp cheddar (optional)

1 tbsp white wine or water

Chop squash (quarter-sized pieces) and greens

Heat olive oil over medium heat and add garlic

Add white wine or water to prevent garlic from burning

Add squash and greens and sauté until mostly soft

Add refried beans, mixing all ingredients and heating thoroughly

Stir cheese into veg and bean mix and remove from heat

Nuke single tortilla shell for 30 seconds.

Stuff shell with quarter of bean mixture, wrap, and place in baking dish

Repeat steps 7 & 8 for 3 additional burritos

Bake at 375F until tortillas brown on the edges (about 15 minutes)

These come out of the oven HOT – so make sure to let them cool for at least 5 minutes. Top with your favorite salsa or pico de gallo and guacamole and you are good to go!