Roasted Veggie Burritos and Tostadas

+ An Introduction To G’s Traveling Kitchen

Helloo! I go by “G” to my dearest of friends, so I’m going to pretend like we are the “oldest and dearest of friends, as opposed to what we really are, (people who’ve never actually met).” {Bonus points if you know what movie I’m incorrectly quoting from}  🙂 So… just call me G!

In this season of life, my husband of 20 years, our two teenage daughters and I are traveling North America in a lovely homey fifth wheel and I’m trying to figure out how to feed us well along the way. In my search for simple recipes that use convenience ingredients and are well suited for tiny RV kitchens, I’ve not found a lot that includes the kinds of food my family likes to eat on a regular basis, so I thought I’d try to fill the void myself! Hey, what else have I got to do on the beaches of Mexico for the next month right? I will be using: my little RV oven, my Instant Pot, my convection oven/microwave combo, gas stovetop, induction burner and my griddler.

Layer in the ingredients then fold them up!

I’m a self taught cook who spent a few years as a private chef, so there’s a part of me who likes to always do things right and dice those onions and mince that fresh garlic and simmer the sauce for hours until I’ve achieved perfection. A part of me. But…

There is a time and place for that, so at this time in my life and in this place (a tiny RV kitchen) I’m going to give myself some grace and use some quality convenience ingredients and pre chopped salad mix and simplify the time I do spend in the kitchen. (Plus I don’t appreciate  the smell of raw onions that seems to travel  up and linger in my little bedroom just three stairs up from where I would cut them) I figure there may be a few of you out there who would appreciate some ideas for good, (mostly) healthy dinners your family will enjoy that doesn’t leave you spending hours in a kitchen with only 3 square feet of counter space to work with!

My husband loves me and installed a dishwasher in our fifth wheel to further my convenience of preparing dinner as I can just throw dirty utensils, knives and bowls in while I work so I can keep that 3 feet clean and accessible!  It was a really great decision.

We love these tostadas we’ve found in the tiendas here in Lo de Marcos! They are thin and crispy but just flexible enough that they don’t break on us. Perfect!

I’m also the kind of cook who can’t usually seem to follow a recipe, I like to just throw things in until it looks good. “Aaaa,  I think I’ll throw in a couple extra zucchini… Weeell, if one tsp. of cumin is good then 2 is probably better… Hrmm, that’s close enough to a tablespoon of chili powder” {dump, dump, dump}. And it always turns out! There is NO consequence to my lack of measurements or never writing down what I did for next time. (It’s just like practicing  the piano. I would never actually practice the songs I was supposed to, and every time I went to lessons my teachers would gush over how I had improved and that they could tell my hours of practicing had paid off! How was I ever to find the motivation to  practice! Nope I never did. Tragic.)

So now I can’t play the piano AND I don’t have any of my favorite go to, simple recipes written down so I can share them with you. It’s time to have a bit of discipline and start measuring and recording for your benefit and mine!

I CAN however start with a recipe that really doesn’t need measurements, so I give you….

5 from 1 vote
Roasted Veggie Burritos and Tostadas!
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
This is basically just an idea that you can do whatever you like with. I'll tell you what I do and you can follow it or do your own thing. Amounts depend on how many people are joining you for dinner and how hungry they are.
Course: Main Course
Cuisine: Mexican
Servings: 6
  • Large burrito tortillas And/Or
  • Tostada shells
  • Cooked Jasmine rice with lime
  • Cans of black beans
  • Cans of refried beans
  • A head of cauliflower diced
  • A couple zucchini diced
  • Olive oil
  • Kosher salt
  • Any other veggies you'd like to dice and roast such as mushrooms, potatoes, sweet potatoes, parsnips, carrots etc...
  • Shredded extra sharp cheddar cheese
  • Salsa
  • Limes
  • Diced Avocado or Guacamole recipe below
  • Valentina hot sauce
  • Optional: shredded chicken or ground turkey taco meat if your people require meat
  1. Toss the cauliflower and zucchini with some olive oil and salt and roast on rimmed cookie sheets at 415° for around 20 minutes tossing halfway through. I put one sheet of veggies in my RV oven and one sheet in the microwave/convection oven on the convection setting at 400.
  2. Set out all the ingredients and let people build their own burritos or tostadas.
  3. We layer in rice, beans, veggies, cheese, salsa and other toppings and wrap up the burritos or arrange the tostadas and bake them on a cookie sheet at 350° for around 10-12 minutes. (You could also grill the burritos on a griddler) Everyone always loves their own creation. You can't go wrong!
Recipe Notes

*Tip: We like to write our first initial out of shredded cheese on top of the burritos so we don't get them mixed up!

For G’s Eeesy Guacamole,

  • 3-4 ripe avocados
  • 1 medium lime
  • 4-5 big spoonfuls of fresh salsa
  • Pinch of salt optional

Juice the lime, cut and scoop out the avocado and mix it all together. The. Best. Enjoy!

I often find myself scrolling and scrolling through super lengthy food blog posts saying to myself “for the love of dinner, WHERE is the actual recipe!?!”

And now I’ve gone and written a long blog post for a simple recipe after I’ve just said to my hubs, “I’m going to write short and sweet posts where it’s easy to actually find the recipes!”

But you’ll forgive me, cause this is an introduction post. Right? 😉

Roasted Veggie Burritos and Tostadas

3 Comments Add yours

  1. Andy says:

    So yummy!

  2. Marty H. says:

    “You’ve Got Mail!”

    Love that movie, and love these recipes!

    1. G says:

      Thanks Marty!

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