Ree Drummond Makes Alex's Veggie-Packed Burritos | The Pioneer Woman | Food Network

Ree's daughter, Alex, absolutely loves these veggie-packed burritos. Delicious spiced and roasted veggies make up this healthy meal that you can prep in bulk for multiple meals!
#ReeDrummond #ThePioneerWoman #FoodNetwork #VeggieBurrito

Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Alex's Veggie-Packed Burritos
Recipe courtesy of Ree Drummond
Level: Easy
Total: 40 min
Active: 20 min
Yield: 6 to 8 servings

Ingredients

Veggies:
4 cups bite-size cauliflower florets
2 green bell peppers, cut into strips
2 yellow bell peppers, cut into strips
1 large red onion, halved then quartered
One 15.5-ounce can garbanzo beans, drained
3 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon turmeric
1 teaspoon ground cinnamon

Burritos:
8 whole wheat tortillas
One 10-ounce container red pepper hummus
1 1/2 cups cooked brown rice
1/2 cup store-bought tzatziki
4 cups baby kale
Hot sauce, to taste, optional

Directions

For the veggies: Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.

Add the cauliflower, green and yellow bell peppers, red onion and garbanzo beans to the prepared sheet pan. Drizzle with the olive oil. Mix together the chili powder, cumin, paprika, salt, pepper, turmeric and cinnamon in a small bowl. Sprinkle over the vegetables and toss to fully coat.

Roast until the vegetables are deep in color and tender, 15 to 17 minutes.

For the burritos: To build, lay out one of the tortillas. Spread 2 tablespoons of the hummus onto the burrito. Top with 3 tablespoons of the rice. Add 1/2 cup of the roasted vegetables. Drizzle over 1 tablespoon of tzatziki. Add 1/2 cup of the kale and hot sauce to taste if using. Fold the edges and roll tightly. Wrap in foil until ready to eat; repeat with the remaining tortillas and toppings.

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Ree Drummond Makes Alex's Veggie-Packed Burritos | The Pioneer Woman | Food Network

[michellesunshinestar]

The first time I was looking for garbanzo beans. I couldn't find them. I ended up in the Mexican section. I'm oh, chickpeas are the same thing. LOL.

[michellesunshinestar]

I love your show by the way. I have Discovery+ just to watch it. I'm on season 12. I've been watching it all last year. Cooking is sort of a hobby of mine. And I love reading cookbooks. I found out about you through a magazine article. And maybe YouTube. I love potatoes and carrots. I made it tonight, I have it once a week. I use Yukon gold potatoes (easy to cut), and baby carrots.

[rosemaryvyslouzil]

Happy New Year 2025 to you and your family blessings to you all God is awesome

[ecu]

if you store it in your ref, the rice goes tough

[cleachsr]

Pandemic exposed her bad! No editing team to cover up those mishaps.

[StrawberryJam]

How is she going to drive all that crap hours away to Arkansas?? Do you know how dangerous it is if rice is not kept at a particular temperature the entire time? The worst food poisoning you could ever think of.