Vegetarian Burrito Recipe
Add Preferred SourceAre you a fan of Mexican cuisine? Then you’ll love our vegetarian burrito recipe! Filled with delicious cilantro lime rice, chipotle black beans, and a heavenly avocado sauce, these perfectly wrapped Mexican taste bombs are an awesome snack or light meal. So skip the expensive takeout and make your own burritos at home!
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
If you’re in the need of a tasty and filling lunch, and you don’t have the ability to heat up a cheese quesadilla or want something a little more than an egg bite, then you’ll love these flavor-packed burritos!
Why you’ll love these veggie burritos
- They are easily customizable, choose your favorite fillings or use up what you have in the fridge.
- More cost-effective than takeout and tastier!
- Perfectly wrapped, they are portable, so they are great for potlucks, picnics, or lunch boxes.
- Cuts down on food waste as it’s a great way to use up leftover rice.
- Kids love them, and you can hide veggies in them!
- All the ingredients are 100% vegetarian.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
Kids love to make their own burritos with their favorite fillings; not only are they fun to make, but these veggie filled tortillas are healthy too!
How to make a veggie burrito with step-by-step instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Place a skillet over medium heat and add olive oil; when hot, add poblano peppers, bell peppers, and red onion.
Cook until tender, stirring occasionally, approximately 8 minutes. Stir in burrito seasoning.
Place a flour tortilla on a flat surface and spread the avocado sauce across the bottom third, leaving a 1-inch border.
Add fresh cilantro lime rice, chipotle black beans (use canned black beans or pinto beans if you prefer, add a little chili powder to give heat), and veggies, and squeeze a little optional lime juice and finely chopped fresh cilantro over the filling.
Fold the right and left edges of the tortilla towards the filling, then fold the bottom up and over the filling.
Tightly roll the tortilla away from you; the burrito should be tight and secure.
If you like crispy burritos, heat them in a lightly greased skillet over medium heat for approximately 2 minutes on each side.
Serve with red salsa, sour cream, or your favorite sauce, and enjoy!
Ingredients
- 2 tablespoons olive oil
- 1 Poblano peppers seeds and ribs removed
- 2 bell peppers red and orange, seeds removed, sliced
- ½ red onion thinly sliced
- 1 tablespoon Burrito seasoning
- 6 flour tortillas
- ¾ cup avocado Sauce
- 2 cups cilantro Lime Rice
- 2 cups Chipotle black beans
- Red salsa to serve, optional
Instructions
- While the rice is cooking, place a skillet over medium heat and add olive oil, when hot, add poblano peppers, bell peppers, and red onion. Cook until tender, stirring occasionally, approximately 8 minutes. Stir in burrito seasoning.2 tablespoons olive oil, 1 Poblano peppers, 2 bell peppers, ½ red onion, 1 tablespoon Burrito seasoning
- Place a tortilla on a flat surface and spread the avocado sauce across the bottom third, leaving a 1-inch border. Add cilantro lime rice, chipotle black beans, and veggies.6 flour tortillas, ¾ cup avocado Sauce, 2 cups cilantro Lime Rice, 2 cups Chipotle black beans
- Fold the right and left edges of the tortilla towards the filling, then fold the bottom up and over the filling. Tightly roll the tortilla away from you; the burrito should be tight and secure. If you like crispy burritos, heat them in a lightly greased skillet over medium heat for approximately 2 minutes on each side.
- Serve with optional red salsa, and enjoy!Red salsa
Notes
- Warm tortillas
Warm your tortillas, and you’ll find them far easier to fold. - Large tortillas?
If your tortillas are large, then cut the burrito in half. - Vegan burritos
The only ingredient that isn’t suitable for vegans in this vegetarian burrito recipe is the avocado sauce, as it’s made with sour cream, so use a vegan sour cream instead.
Nutrition
Recipe notes and expert tips
- Warm tortillas
Warm your tortillas, and you’ll find them far easier to fold. - Large tortillas?
If your tortillas are large, then cut the burrito in half. - Vegan burritos
The only ingredient that isn’t suitable for vegans in this vegetarian burrito recipe is the avocado sauce, as it’s made with sour cream, so use a vegan sour cream instead.
How to store leftover vegetarian burrito
Veggie burritos will keep for up to 3 days when stored in an airtight container in the fridge.
Wrap the burrito tightly in plastic wrap or foil to keep the tortilla from drying out.
You can also freeze burritos for up to 3 months; allow the frozen burritos to defrost in the fridge overnight.
Burrito Recipe variations
Make it even healthier by using cauliflower rice instead of white or cooked brown rice.
Add shredded lettuce, shredded cheese (or vegan cheese), or pico de gallo.
Try different beans, pinto or vegetarian refried beans will be delicious in the burrito.
If you’re out of tortillas, then use the ingredients to make a delicious vegetarian burrito bowl or black bean and quinoa burrito bowl.
What veggies are good in a burrito?
Crunchy bell peppers, onions, corn, black beans, spinach, tomatoes, avocado (yes, we know they are technically a fruit), zucchini, mushrooms, and sweet potatoes.
More easy recipes for you to try at home
If you love our vegetarian burritos, then why not try these easy recipes?
You may also like…
Tabbouleh
Fresh, bright, and full of clean herby flavor from the parsley, mint, and lemon dressing. Tabbouleh is the kind of salad that makes you want to eat the whole bowl.
Southern Mashed Potatoes
So rich, smooth, and buttery with cream cheese folded all the way through and sautéed garlic and onion in every bite. The creamiest mashed potatoes you will ever taste.
rice is not listed as an ingredient.
It’s there, underneath the avocado sauce and above the black beans.