Are you looking for a delicious and nutritious meal that’s easy to make? Look no further than the humble burrito! When filled with flavorful vegetables, beans, and cheese, these wraps can be a satisfying and filling option for any time of day. In this article, we’ll share 18 mouth-watering vegetable burritos recipes that are sure to please even the pickiest eaters.
From spicy black bean and sweet potato burritos to creamy avocado and quinoa burritos, our collection of recipes has something for everyone. Whether you’re a vegetarian, vegan, or just looking for a meatless meal option, these burritos are sure to hit the spot. So go ahead, get creative with your fillings, and wrap up a delicious meal that’s all your own.
Spicy Black Bean and Sweet Potato Burritos
This recipe combines the comforting flavors of roasted sweet potatoes with the bold taste of spicy black beans, all wrapped up in a crispy tortilla. Perfect for a quick and satisfying meal.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C). Roast sweet potatoes for 45 minutes, or until tender.
2. In a large skillet, cook onion, garlic, and red bell pepper over medium heat until softened.
3. Add black beans, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling with roasted sweet potatoes, black bean mixture, and any desired toppings.
Cooking Time: 1 hour
Roasted Veggie and Avocado Burritos
This recipe combines the flavors of roasted vegetables with creamy avocado, wrapped up in a warm tortilla. Perfect for a quick and easy meal or snack!
Ingredients:
– 1 large red bell pepper, seeded and chopped
– 1 large yellow bell pepper, seeded and chopped
– 2 medium zucchinis, sliced
– 1 medium red onion, thinly sliced
– 2 ripe avocados, diced
– 1 can black beans, drained and rinsed
– 6-8 whole wheat tortillas
– Salt and pepper to taste
– Optional: salsa, shredded cheese, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss bell peppers, zucchinis, and onion with a pinch of salt and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble burritos by filling with roasted vegetables, black beans, and avocado.
6. Add optional toppings as desired.
7. Serve immediately.
Cooking Time: 25-30 minutes
Cheesy Spinach and Mushroom Burritos
A delicious twist on traditional burritos, these cheesy spinach and mushroom wraps are perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 package of large flour tortillas (8-10)
– 2 cups fresh spinach leaves
– 1 cup sliced mushrooms (button or cremini)
– 1 cup shredded cheddar cheese
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 can black beans, drained and rinsed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms, onion, and garlic until the vegetables are tender.
3. Add spinach leaves to the skillet and cook until wilted.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling with cooked mushroom mixture, black beans, and shredded cheese.
6. Roll up tightly and place seam-side down on a baking sheet.
7. Bake for 10-12 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Mexican Street Corn and Zucchini Burritos
A flavorful and nutritious twist on traditional burritos, this recipe combines the sweetness of grilled corn with the crispness of zucchini. Perfect for a quick weeknight dinner or lunch on-the-go.
Ingredients:
– 1 cup frozen corn kernels
– 2 medium zucchinis, sliced into thin strips
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 whole wheat tortillas
– Shredded cheese (optional)
– Sour cream or Greek yogurt (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, mix together corn kernels, zucchini strips, olive oil, onion, garlic, and cumin.
3. Grill the mixture for 5-7 minutes, stirring occasionally, until zucchini is tender and lightly charred.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by spooning grilled corn and zucchini mixture onto each tortilla, adding shredded cheese and sour cream if desired.
Cooking Time: 15-20 minutes
Smoky Chipotle Lentil and Rice Burritos
A flavorful twist on traditional burritos, this recipe combines the comfort of lentils with the smokiness of chipotle peppers.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (chipotle)
– Salt and pepper to taste
– 1 cup cooked white rice
– 8-10 corn tortillas
– Optional toppings: shredded cheese, diced tomatoes, avocado, sour cream
Instructions:
1. Cook the lentils according to package instructions or until tender.
2. In a large skillet, heat the olive oil over medium-high. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
4. Stir in the cooked lentils and cook for 2-3 minutes to combine with the spice mixture.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the burritos by spooning the lentil mixture onto a tortilla, followed by a scoop of cooked rice. Add your desired toppings.
Cooking Time: 25-30 minutes
Grilled Pepper and Onion Fajita Burritos
Savor the flavors of a classic fajita with this twist: wrapped in a warm tortilla, packed with grilled peppers and onions, and served with your favorite toppings.
Ingredients:
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 1 lb boneless, skinless chicken breast or thighs, cut into strips
– 8-10 small flour tortillas
– Vegetable oil for grilling
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced tomatoes, avocado, sour cream, cilantro
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill chicken strips for 5-6 minutes per side, or until cooked through. Set aside.
3. In the same grill or grill pan, add onion and bell pepper slices. Cook for 8-10 minutes, stirring occasionally, until tender and slightly charred.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by placing grilled chicken, peppers, and onions onto the tortilla, then add your desired toppings.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Creamy Avocado and Quinoa Burritos
This recipe combines the creamy richness of avocado with the nutty flavor of quinoa, all wrapped up in a warm flour tortilla. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 cup cooked quinoa
– 2 ripe avocados, mashed
– 1/4 cup cream cheese, softened
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 flour tortillas
– Optional toppings: diced tomatoes, shredded lettuce, diced bell peppers
Instructions:
1. In a medium bowl, mix together quinoa, mashed avocado, cream cheese, lime juice, and cumin.
2. Season with salt and pepper to taste.
3. Warm flour tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Spoon about 1/2 cup of the quinoa-avocado mixture onto the center of each tortilla.
5. Fold the bottom half up, then fold in the sides and roll up to form a burrito.
6. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10-15 minutes
Spicy Cauliflower and Chickpea Burritos
This recipe combines the creamy texture of roasted cauliflower with the spicy kick of chipotle peppers, all wrapped up in a flavorful burrito. Perfect for a quick and satisfying meal or snack!
Ingredients:
– 1 head of cauliflower
– 1 can chickpeas (drained and rinsed)
– 1/2 cup cooked brown rice
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 whole wheat tortillas
– Optional: avocado slices, salsa, shredded cheese, cilantro
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pan, sauté onion and garlic until softened. Add chickpeas, cumin, and chipotle pepper. Cook for 5 minutes.
4. Combine roasted cauliflower with chickpea mixture.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by spooning the cauliflower-chickpea mixture onto each tortilla, followed by brown rice.
Cook Time: 25 minutes
Sweet Potato and Black Bean Breakfast Burritos
Start your day with a flavorful and nutritious breakfast burrito that combines the natural sweetness of sweet potatoes with the savory taste of black beans.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 whole wheat tortillas
– Shredded cheese (optional)
– Salsa or hot sauce (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, onion, garlic, cumin, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. In a pan, heat the black beans over medium heat for 5-7 minutes or until warmed through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by filling with roasted sweet potatoes, black beans, and shredded cheese (if using).
7. Serve with salsa or hot sauce (if desired).
Cooking Time: 35-40 minutes
Poblano and Corn Stuffed Burritos
Get ready to experience a flavorful fusion of spicy peppers, sweet corn, and savory chicken wrapped up in a warm flour tortilla. This recipe is a twist on the classic burrito, adding a depth of flavor and texture that’s sure to please.
Ingredients:
– 4 large poblano peppers
– 1 cup cooked chicken breast, shredded
– 1 cup frozen corn kernels, thawed
– 1/2 cup black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8 flour tortillas
– Shredded cheese (optional)
Instructions:
1. Roast the poblano peppers by placing them on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with salt and pepper. Roast at 400°F (200°C) for 30-40 minutes or until charred.
2. Peel off the skin, remove seeds, and chop into small pieces.
3. In a large skillet, heat the cumin and cook the chicken, black beans, and corn kernels for 5-7 minutes or until heated through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by spooning the filling mixture onto the center of each tortilla, then top with chopped poblano peppers and shredded cheese (if using). Roll up and serve.
Cooking Time: 45 minutes
Garlic Butter Mushroom and Spinach Burritos
These burritos are a game-changer – tender mushrooms, wilted spinach, and savory garlic butter all wrapped up in a crispy tortilla. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 pound cremini mushrooms, sliced
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1 cup fresh spinach leaves
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8-10 flour tortillas
– Shredded cheese (Monterey Jack or Cheddar), optional
Instructions:
1. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms and cook until tender, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in spinach leaves and cook until wilted.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by spooning mushroom mixture onto tortilla, followed by shredded cheese (if using).
6. Roll up tightly and serve hot.
Cooking Time: 15-20 minutes
Jalapeño Lime Cabbage Slaw Burritos
Elevate your burrito game with this bold and refreshing recipe that combines the crunch of cabbage slaw, the zing of jalapeños, and the brightness of lime juice. Perfect for a quick lunch or dinner.
Ingredients:
– 1 medium head of cabbage, shredded
– 2 cups cooked brown rice
– 1/4 cup chopped fresh cilantro
– 1/4 cup diced red onion
– 2 jalapeños, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– 8-10 tortillas (flour or whole wheat)
– Optional: shredded cheese, sour cream, or salsa for added flavor
Instructions:
1. In a large bowl, combine cabbage, cilantro, red onion, and jalapeños.
2. Squeeze lime juice over the mixture and toss to coat.
3. Add cooked brown rice and olive oil; mix well.
4. Spoon about 1/2 cup of the slaw mixture onto a tortilla, leaving a 1-inch border around the edges.
5. Roll up burrito tightly and repeat with remaining ingredients.
6. Serve immediately or wrap individually for later.
Cooking Time: 10-15 minutes
BBQ Jackfruit and Coleslaw Burritos
A twist on traditional burritos, these BBQ jackfruit and coleslaw burritos combine the sweetness of caramelized onions with the tanginess of coleslaw, all wrapped up in a warm tortilla.
Ingredients:
– 1 can of jackfruit in brine, drained and chopped
– 1/4 cup of BBQ sauce
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 8-10 flour tortillas
– Coleslaw (store-bought or homemade)
– Optional toppings: diced avocado, sour cream, cilantro
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and cook for 5-7 minutes, stirring occasionally, until caramelized.
2. In a separate pan, add the chopped jackfruit and BBQ sauce. Cook for 2-3 minutes, stirring frequently, until the jackfruit is coated in the sauce.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the burritos by filling each tortilla with a spoonful of the caramelized onions, followed by a spoonful of the BBQ jackfruit mixture, and finishing with a dollop of coleslaw.
5. Add optional toppings as desired.
Cooking Time: 15-20 minutes
Mediterranean Hummus and Roasted Veggie Burritos
This flavorful wrap combines creamy hummus with roasted vegetables, crunchy pita bread, and a sprinkle of sumac. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1 large red onion, sliced
– 2 tablespoons olive oil
– 4 whole wheat pita breads
– Sumac, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss bell pepper, zucchini, and onion with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
3. In a blender, combine chickpeas, lemon juice, tahini, garlic, and salt. Blend until smooth.
4. Warm pita breads by wrapping them in foil and heating in the oven for 5 minutes.
5. Assemble burritos by spreading hummus on each pita, adding roasted vegetables, and garnishing with sumac.
Cooking Time: 30-40 minutes
Chipotle Sweet Potato and Kale Burritos
These flavorful burritos combine the natural sweetness of roasted sweet potatoes with the earthy taste of kale, all wrapped up in a crispy tortilla. A perfect fusion of comfort food and healthy eating.
Ingredients:
– 2 large sweet potatoes
– 1 bunch of kale, stems removed and chopped
– 1/4 cup chipotle peppers in adobo sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, salsa
Instructions:
1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork several times and roast for 45-50 minutes or until tender.
2. In a large skillet, heat olive oil over medium-high. Add chopped kale and cook until wilted, about 3-4 minutes. Season with salt and pepper.
3. In a blender or food processor, combine roasted sweet potatoes, chipotle peppers, and adobo sauce. Blend until smooth.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by spreading the sweet potato mixture onto a tortilla, followed by wilted kale and any desired toppings.
Cooking Time: 1 hour 15 minutes (including roasting time)
Thai Peanut Tofu and Veggie Burritos
This recipe combines the flavors of Thailand with the convenience of a burrito, featuring crispy tofu, sautéed veggies, and a creamy peanut sauce wrapped in a warm tortilla.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups mixed vegetables (bell peppers, carrots, broccoli)
– 1/4 cup Thai peanut sauce (store-bought or homemade)
– 8-10 large flour tortillas
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Optional: chopped cilantro, lime wedges
Instructions:
1. Preheat a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes per side. Set aside.
3. In the same skillet, add the mixed vegetables and cook until tender, about 5 minutes.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the burritos by spreading peanut sauce on each tortilla, adding cooked tofu and veggies, and topping with cilantro (if using).
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Pineapple Salsa and Black Bean Burritos
A sweet and savory twist on traditional burritos, this recipe combines the freshness of pineapple salsa with the heartiness of black beans and tortillas.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup cooked rice
– 1/4 cup chopped fresh cilantro
– 1/4 cup diced red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Pineapple Salsa (recipe below)
– Shredded cheese, optional
Pineapple Salsa:
– 1 cup diced fresh pineapple
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. In a medium bowl, combine black beans, rice, cilantro, bell pepper, and jalapeño.
2. Heat olive oil in a large skillet over medium-high heat.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble burritos by spooning bean mixture onto a tortilla, followed by a spoonful of Pineapple Salsa.
5. Top with shredded cheese, if desired.
6. Cook for an additional 2-3 minutes to melt cheese.
Cooking Time: 15-20 minutes
Curried Lentil and Coconut Burritos
This recipe combines the flavors of India with the comfort of a burrito, featuring tender lentils cooked in a rich curry sauce and wrapped in a warm flour tortilla.
Ingredients:
– 1 cup red or green lentils, rinsed and drained
– 2 cups water
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1 can (14 oz) coconut milk
– 1 lime, juiced
– Salt and pepper to taste
– 4 large flour tortillas
– Optional toppings: diced tomatoes, shredded lettuce, sliced avocado, sour cream
Instructions:
1. Cook lentils according to package instructions. Drain and set aside.
2. In a large pan, sauté onion, garlic, and ginger until softened. Add cumin and curry powder; cook 1 minute.
3. Stir in coconut milk and lime juice. Bring to a simmer and cook 5 minutes or until sauce has thickened slightly.
4. Add cooked lentils to the pan and stir to combine. Season with salt and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by spooning lentil mixture onto a tortilla, then adding desired toppings.
Cooking Time: 25-30 minutes
Summary
Discover 18 flavorful vegetable burrito recipes that will spice up your mealtime! From spicy black bean and sweet potato to cheesy spinach and mushroom, these burritos offer a variety of textures and tastes. Enjoy roasted veggie and avocado, Mexican street corn and zucchini, smoky chipotle lentil and rice, grilled pepper and onion fajita, creamy avocado and quinoa, spicy cauliflower and chickpea, sweet potato and black bean breakfast, poblano and corn stuffed, garlic butter mushroom and spinach, jalapeño lime cabbage slaw, BBQ jackfruit and coleslaw, Mediterranean hummus and roasted veggie, chipotle sweet potato and kale, Thai peanut tofu and veggie, pineapple salsa and black bean, and curried lentil and coconut burritos. There’s something for everyone in this delicious collection!
