Farmers’ Market Burrito

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Use the freshest vegetables you can get for this tribute to summer.


  • 2 small carrots, chopped
  • 1 tablespoon extra-virgin olive oil or organic corn oil
  • 3 cloves garlic, sliced
  • 2 sweet onions, cut into thick wedges
  • 18 string beans (green, yellow, or purple), trimmed and cut into 1-inch pieces
  • Salt and pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chipotle chile powder, found in the spice section of the supermarket
  • 3 bell peppers, seeded and cut into thin ribs
  • 1 small yellow summer squash, cut into ¼-inch slices
  • 1 small zucchini, cut into ¼-inch slices
  • 2 cups fresh corn, cut from 2 to 4 large ears
  • ¼ cup chopped cilantro
  • 1 large organic heirloom tomato, cut into thin wedges
  • 1 12-ounce can organic pinto beans, drained, rinsed, and drained again
  • 4 ounces shredded low-fat mozzarella
  • 4 ounces goat cheese, crumbled, or shredded low-fat Cheddar cheese
  • 6 10-inch whole wheat tortillas
  • 1 ripe avocado, sliced (optional)


  1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper or spray them with olive oil spray. Place the chopped carrots into the bowl of a food processor fitted with a metal blade. Cover and process until finely minced and nearly pureed. Set aside.
  2. Heat the oil in a large, deep sauté pan over low-medium heat. Add the garlic, onions, and string beans. Sprinkle with salt and pepper, the cumin, and the chipotle powder. Stir to coat. Cover and cook for 6 minutes, stirring frequently. Add the peppers, the yellow squash and zucchini, the corn, cilantro, and the minced carrots. Stir to combine. Cover and continue cooking for about 4 minutes, until the vegetables are crisp-tender, or cook a few minutes longer until they are cooked to your preference. Add the tomato and the drained beans. Stir to combine. Cover and cook for 2 minutes until heated through. Taste for seasonings.
  3. Arrange 3 tortillas on each of the prepared cookie sheets. Divide the filling on the center of each tortilla, leaving 1 inch on each end without filling. Sprinkle a little of each cheese over the filling. Pull the sides of the tortillas in just to meet the filling. Take one side of the tortilla and cover the filling, then roll the tortilla until the seam side is down. Bake in the preheated oven for about 12-15 minutes until the tortillas are soft-crispy. Remove from the oven and arrange avocado slices, if desired, over each burrito.