Healthy Veggie Burritos

Serving Size: 8

The Old El Paso Stand’ N Stuff Taco Shells were perfect for creating a not over loaded burrito.  For this recipe I used farm fresh veggies that were in season at the time.  To keep my burritos on the healthier side I omitted cheese and sour cream, instead I used lots of fresh zucchini, red peppers and sweet summer corn.  I, also, used Old El Paso Mexican Rice for a little extra filler.  I served chunky mild salsa along side the tacos for a little added kick.


  • 8 Stand ‘N Stuff flour tortialls
  • 2 bags of Old El Paso Mexican Rice
  • 1 Tbsp canola oil
  • 1 small red onion
  • 2 cloves garlic
  • 4 small zucchinis
  • 1 small red pepper
  • 2 ears of corn
  • salsa


  1. Preheat the oven to 325 degrees F.
  2. Prepare the rice according to package directions. Once cooked, lightly fluff with a fork and set aside.
  3. Thinly slice the red onion.
  4. Mince the garlic.
  5. Heat the canola oil in a large frying pan and add the onion and garlic. Over medium heat cook until lightly softened, about 3 minutes.
  6. While the above mixture is cooking prepare rest of the vegetables.
  7. Gently cut the kernels off of the corn cobs.
  8. Dice the zucchini into small pieces.
  9. Thinly slice the red pepper
  10. Add the vegetables to the onion mixture, stir and cook over medium heat for 6 minutes.
  11. Place the Stand ‘N Stuff tortillas on a baking sheet and place in the oven for 5 minutes.
  12. Place the Stand ‘N Stuff flour tortillas on a serving place and evenly divide the rice among them.
  13. Top with the veggie mixture.
  14. Serve with salsa on the side.

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