I can’t offer you a plane ticket to the beach, but how about the best Vegetarian Burrito?! Chipotle lime rice, a hearty black bean and vegetable filling, and creamy avocado all wrapped up inside a soft tortilla, this filling meatless main is big on flavor and light on clean up!
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No matter the weather, burritos give me carefree vacation feels, because they remind me of trips to California, where Mission burritos (named for the Mission neighborhood of San Francisco where they originated) reign supreme.
Plus, while I do love a good ol’ Chipotle Burrito Bowl, there is something about wrapping everything up in a big tortilla that makes a meal more fun.
This easy vegetarian burrito recipe is ready in 30 minutes and needs only one big skillet to prepare.
More eating, less washing. That’s carefree too!
5 Star Review
“We made it today for lunch and just LOVE it!! So full of fresh veggie flavor and so easy and quick to put together.”— Ana —
How to Make a Satisfying Vegetarian Burrito
It’s important to me that every vegetarian dinner recipe on this site is so filling and flavorful, you don’t miss the meat.
Burritos are great for vegetarians to eat, because they contain so many important food groups and it’s easy to add plant-based protein (thank you beans!).
- Brown rice and black beans provide fiber and protein, two critical nutrients to help keep you full.
- Avocado and cheese provide the satisfaction factor and make the burritos a little creamy.
- Sautéed vegetables turn these healthy veggie burritos into an all-in-one meal.
- Smoky spices like chipotle chili powder and cumin bring the heat and make these veggie burritos anything but bland.
- Vegetables. With an array of colorful, delicious veggies, these bean burritos are healthy and flavorful! Both the bell peppers and zucchini add wonderful sweetness.
While I love making these burritos with bell pepper and zucchini, you can swap them out for other vegetables that you can find in the store or have on hand. Corn, tomatoes, onions, and mushrooms would all be delicious.
- Brown Rice. The rice helps hold the filling together and makes the burrito more satisfying.
- Lime + Cilantro. Cilantro and lime zest and juice add brightness, acidity, and flavor to the rice.
- Black Beans. Rich in plant-based protein and fiber, beans make burritos a healthy vegetarian option. Use a can for convenience or plan ahead and make your own Instant Pot Black Beans.
- Spices. Cumin and chipotle chili powder add earthy, smoky, and warm flavors to the filling.
- Salsa. You can use any salsa you like here. If you like your burritos to be spicy, use a salsa with some heat.
- Feta. Feta is an ideal cheese for these burritos. It’s salty and turns creamy against the warm filling.
- Avocado. The butteriness of avocado is scrumptious with the burrito filling.
- Flour Tortilla. Like a warm, lightly-toasted hug wrapped around the burrito filling. I used whole wheat tortillas for an extra nutrition boost.
For a low-carb version of this recipe, skip the tortilla and make a vegetarian burrito bowl with cauliflower rice
- Heat the rice, then stir in the zest, juice, cilantro, and a pinch of salt.
- Sauté the peppers and part of the green onions with salt and pepper.
- Stir in the zucchini, cumin, and chipotle chili powder.
- Add the beans, salsa, and garlic, mashing the beans a little. Stir in the feta and remaining green onions.
- Fill your tortillas, then roll them tightly.
- Crisp the burritos in a skillet on the stovetop over medium-high heat. Slice in half, then DIG IN!
- To Store. Refrigerate burritos in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- To Freeze. See “How to Make Freezer Burritos” below for a vegetarian burrito freezer tutorial.
How to Make Freezer Burritos
To freeze vegetarian burritos and reheat for later:
- Prepare and toast the burritos as directed. Let cool.
- Once the burritos are cool, place them in a single layer on a baking sheet. Freeze until solid.
- Wrap each frozen burrito tightly with aluminum foil, then transfer it to an airtight freezer-safe storage container or ziptop bag. Freeze for up to 3 months.
To Reheat Frozen Burritos. Frozen burritos can be thawed in the refrigerator overnight or reheated straight from frozen. To reheat in the oven, place the aluminum foil-wrapped burrito on a baking sheet in the oven at 350 degrees F until warmed through. If reheating in the microwave, remove the aluminum foil before heating the burrito.
Turn leftover burrito filling into a nutritious and tasty rice bowl. Top the bowl with avocado, additional salsa, cheese, and Greek yogurt or sour cream. Serve it with tortilla chips for dunking.
Recommended Tools to Make this Recipe
- Non-Stick Skillet. You can cook the veggies and toast the burritos in these pans.
- Extra Large Cutting Board. Never run out of cutting space again!
- Sharp Chef’s Knife. A high-quality knife can make a world of difference.
The Best Non-Stick Skillets
These easy-to-clean, durable non-stick skillets are worth the investment. They’ll last for a lifetime and can be used on the stovetop or in the oven.
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A fast, filling, and nutritious vegetarian recipe that perks up any mealtime?
That’s my idea of burrit-o-ful!
Frequently Asked Questions
To make these burritos vegan (and dairy free), omit the feta cheese. You could also swap in a dairy free feta or other vegan cheese option you enjoy.
Yes, you can toast your burritos in the oven instead of on the stovetop. Coat a large baking dish with nonstick spray and place the filled burritos in the dish seam-side down in a single layer. Lightly mist the tops with nonstick spray. Bake at 350 degrees F for 15-20 minutes, until the tortillas are lightly browned.
If you don’t have any cooked brown rice on hand, you could swap it for cooked white rice or quinoa (quinoa fans, don’t miss my veggie-packed Mexican Quinoa).
- 1 1/2 cups cooked brown rice
- 2 tablespoons finely chopped cilantro
- Zest and juice of 1 medium, juicy lime (about 3/4 tsp zest and 2 tablespoons juice)
- 1 tablespoon extra virgin olive oil
- 1 red bell pepper cored and diced
- 1 green bell pepper cored and diced
- 1 small bunch green onions chopped (about 1 cup), divided
- 1/2 teaspoon kosher salt plus a pinch or two
- 1/2 teaspoon black pepper
- 1 zucchini ends trimmed and diced
- 2 teaspoons ground cumin reduce to 1 teaspoon if sensitive to spice
- 1/2 teaspoon chipotle chili powder reduce to 1/4 teaspoon if sensitive to spice
- 3 cloves minced garlic or 1 teaspoon garlic powder
- 1 can (15 ounces) black beans rinsed and drained
- 1/4 cup of your favorite salsa plus additional for serving
- 4 ounces crumbled feta cheese
- 6 whole wheat tortillas I used the 8-inch size. You can also use the larger, 9- or 10-inch burrito size for 4 bigger burritos
- 2 medium ripe avocados sliced
- Nonstick spray optional for crisping the outside
- Non-fat Greek yogurt or sour cream, optional for serving
- Additional lime wedges optional for serving
If using leftover rice, heat it gently in a saucepan or the microwave with a few tablespoons of water as needed to keep it from drying out (if you are cooking your rice fresh, you’ll need 1/2 cup uncooked and it will already be hot). Stir in the lime zest, lime juice, cilantro, and a pinch of kosher salt. Cover and set aside to keep warm.
- Heat the oil in a large sauté pan over medium heat. Add bell peppers, half of the green onions, salt, and black pepper and sauté until crisp-tender, about 4 minutes.
Add the zucchini, cumin, and chipotle chili powder. Continue to sauté until the vegetables are tender, about 5 minutes. If it any point the veggies start to stick, drizzle in a little additional oil as needed.
Add the black beans, salsa, and garlic. Mash the beans a little, using either a fork or the back of a spoon. Cook and stir until the beans are heated through, about 2 to 3 minutes. Stir in the feta and remaining green onions.
Fill and roll burritos: place your tortilla on a work surface and top with a small scoop of rice (about 1/4 cup for 1 medium burrito), spreading it so that it runs horizontally left to right. Top with about 2/3 cup of the bean filling. Arrange a few avocado slices on top. Fold the left and right edges of the tortilla up and partially over the filling towards the middle. Keeping the sides folded in, lift the bottom edge of the tortilla (the one closest to you) up and over the filling, then tightly roll the burrito away from you to secure.
If you’d like to crisp the outside of the burrito (HIGHLY recommend), heat a medium nonstick skillet over medium-high heat. Once the skillet is hot, coat with nonstick spray, then place the burrito in the pan seam-side down. Cook on each side for about 2 minutes, until lightly golden. Repeat with remaining burritos. Slice in half, then enjoy hot with desired toppings.
- Leftover filling can be refrigerated in an airtight container for up to 5 days. Rewarm filling and fill burritos just before serving.
- The recipe written as is will have a bit of a kick to it. If you are sensitive to spice, reduce the spices as indicated in the ingredient list.
READ: Vegetarian Burrito