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Green Tomato Salsa for Burrito Wraps

Roasted Green Tomato Salsa Burrito Wraps

Freshly roasted green tomato salsa with onion, cilantro, garlic and jalapeno. Perfectly complements seasoned rice, black beans, and peppers wrapped in a tortilla. An easy dinner or meal prep for lunch all week!
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Prep Time 5 minutes
Cook Time 40 minutes
Servings: 6 burritos
Course: Condiment, Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Roasted Green Tomato Salsa (YIELDS: 6-7 cups)
  • 8 green tomatoes, sliced in halves
  • 1/2-1 purple onion (depending on size), peeled
  • 2 jalapeno peppers, seeds removed and sliced in half lengthwise
  • 6 cloves garlic, peeled and wrapped in foil
  • 1 large bunch fresh cilantro, rough ends of stems removed
  • 8 fresh limes, juiced (or substitute bottled lime juice to taste. Start with approximately 1/4 cup and adjust as needed).
  • salt to taste
Burritos
  • 1 15 oz. can black beans, drained and rinsed
  • 2 cups cooked rice or quinoa*
  • 2 bell peppers (or 8 baby bell peppers), diced
  • 1/3 cup red onion, diced
  • 1/2-1 jalapeno pepper, seeds removed and diced (use 1/2-1 pepper depending on your spice preference)
  • 2 tsp Taco seasoning**
  • salt and cayenne pepper to taste
  • 1 lime juiced
  • 1 cup fresh cilantro, chopped
  • 6 burrito sized tortillas of choice

Method
 

Roasted Green Tomato Salsa
  1. Preheat oven to 400 degrees F.
  2. Place prepared tomatoes, onion, jalopeno, and garlic packet on a lined baking tray. Roast for 30-40 minutes until starting to brown.
  3. Add cilantro, lime juice, and 1 tsp of salt to a blender. When vegetables are finished roasting add to blender and process until smooth. Taste and add more lime juice and salt if desired.
Burrito Filling
  1. While the vegetables are roasting, prepare the burrito filling.
  2. In a large pan, combine the bell peppers, black beans, jalopeno, onion, and seasoning. Cook for 5 minutes until the peppers are tender.
  3. Transfer to a large bowl. Stir in cooked rice or quinoa. Add salt to taste, lime juice, and fresh cilantro. Set aside.
Assembly
  1. Fill each burrito with 1/2-2/3 cup of burrito filling. Spoon desired amount of salsa on top. You could also add plant based cheese if desired. Fold and wrap burrito.
  2. For advanced meal preparation I like to wrap the burritos in foil and store in the freezer.
  3. Burritos can be reheated in microwave or browned in a pan on the stove.
  4. Serve with a side of salsa, guacamole, and chips. These make great lunches to take to work or school!

Notes

*This recipe for salsa yields 6-7 cups. Use leftovers to serve with burritos and chips!
*This is a great recipe to use leftover grains. To save time, use microwavable rice or quinoa packets.
**I use Chimayo Spice Bend form Charleston Spice Company but feel free to substitute your favorite taco seasoning or try this combination: 1/2 tsp cumin, 1/2 tsp minced garlic, 1/2 tsp oregano, 1/2 tsp chili powder, pinch of cayenne pepper to taste.