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Splash of Taste – Vegetarian Recipes

Splash of Taste - Vegetarian Recipes

Easy veggie recipes

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Home / Vegetarian / Vegetarian Burrito Recipe

Vegetarian Burrito Recipe

Published April 5, 2023 | Updated August 11, 2023 | By Mandy & Jane

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Vegetarian burritos image for Pinterest.

Are 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!

Vegetarian burrito cut in half and stacked on each other.

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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.

Ingredients needed, avocado sauce, onions, bell peppers, cilantro lime rice, tortillas, poblano peppers, salsa, fresh cilantro, and burrito seasoning.

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.

Skillet with sliced vegetables in it.
Add poblano peppers, bell peppers, and onion to a skillet.
Vegetables with burrito seasoning on them.
Cook until tender and then add burrito seasoning and stir to coat fully.

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.

Tortilla with guacamole, black beans, and rice in it.
Spread avocado sauce over the bottom of your tortilla, then add the beans, and veggies.
Someone folding a filled tortilla.
Fold the right and left edges towards the filling, then fold the bottom up and over.
A burrito before it's cut in half.
Tightly roll the tortilla away from you.

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!

Delicious veggie burrito with salsa, rice and seasoning.

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.

Delicious vegetarian burrito with salsa oozing out, ready to eat.

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.

Someone placing a vegetarian burrito half on another.

More easy recipes for you to try at home

If you love our vegetarian burritos, then why not try these easy recipes?

  • Air Fryer Cheese Quesadilla
  • Veggie Birria Tacos
  • Pico de Gallo
  • Salsa Roja
  • Salsa Taquera
Someone helping themselves to a slice of cheese quesadilla.

Air Fryer Cheese Quesadilla Recipe

Vegetarian birria tacos on a plate with comsome sauce.

Vegetarian Birria Tacos (Quesabirria)

Close up of half a bowl of pico de gallo with lime wedges and tortilla chips by the side.

Pico de gallo recipe

Homemade salsa Roja in a bowl.

Easy salsa Roja recipe

A bowl of homemade salsa taquera with an Arbol chili on top.

Spicy salsa taquera

Vegetarian burrito filled with rice and beans and ready to eat.
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5 from 38 votes

Vegetarian Burrito Recipe

Our vegetarian burrito is a flavor-packed masterpiece, loaded with savory black beans, cilantro and lime rice, and creamy avocado sauce. This will be your new 'go to' recipe when you want a delicious snack or lunch box filler.
Prep Time5 minutes mins
Cook Time8 minutes mins
Total Time13 minutes mins
Servings6
Calories506
Course: Lunch, snack
Cuisine: Mexican
Author: Mandy Applegate | Splash of Taste
Prevent your screen from going dark

Ingredients

  • 2 tbsp Olive oil
  • 1 Poblano peppers seeds and ribs removed
  • 2 Bell peppers red and orange, seeds removed, sliced
  • ½ Red onion thinly sliced
  • 1 tbsp Burrito seasoning
  • 6 Flour tortillas
  • ¾ cup Avocado Sauce
  • 2 cups Cilantro Lime Rice
  • 2 cups Chipotle black beans
  • Red salsa to serve, optional
US Customary – Metric

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 tbsp Olive oil, 1 Poblano peppers, 2 Bell peppers, ½ Red onion, 1 tbsp 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

Calories: 506kcal | Carbohydrates: 86g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 230mg | Potassium: 619mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1405IU | Vitamin C: 70mg | Calcium: 127mg | Iron: 4mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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About Mandy

A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world. Read more...

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Comments

  1. pf says

    June 15, 2023 at 1:52 am

    rice is not listed as an ingredient.

    Reply
    • Mandy from Splash of Taste says

      June 19, 2023 at 1:00 pm

      It’s there, underneath the avocado sauce and above the black beans.

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