Our easy homemade veggie burritos are ready in only 25 minutes. They are loaded with fresh vegetables including red onion, corn and bell pepper, plus we have added in black beans along with pre-cooked brown rice, salsa cream and guacamole all wrapped up in soft flour tortillas. They can be made ahead for an easy meal-prep dinner or to heat up at work for lunch.

two veggie burritos stacked on top of each other with the burrito filling showing towards the camera

Why We Love This Recipe For Easy Veggie Burritos

We are obsessed with these easy veggie burritos as a quick weeknight dinner and meal-prep lunch! They’re so simple to make – all you have to do is saute the veggies and beans, then add your favorite toppings. You can also customize your vegetarian burritos with your family’s favorite vegetables! 

We love the tender spiced bell peppers, onions and corn, the creamy guacamole, and hearty rice and beans all wrapped up in soft flour tortilla. They make the most satisfying meal!

Recipe Highlights

  • It’s the ultimate family-friendly vegetarian meal
  • High in fiber and protein so it’s filling and nourishing
  • Can be meal prepped for a grab-and-go meal + reheats perfectly
  • Customizable to your preferences: add your choice of veggies
  • Ready in under 30 minutes

If you like these Veggie Burritos, you will love this Veggie Taco Recipe too!

Key Ingredients for this Vegetarian Burrito Recipe

tortillas, guacamole, salsa, corn, brown rice, bell peppers, onions, beans, cheese, cilantro, and seasonings laid out on a table
  • Vegetables: Onion, corn and red or green bell peppers
  • Black Beans: Drained
  • Seasonings and Herbs: Chili powder, ground cumin, coarse kosher salt, cilantro
  • Flour Tortillas or Wraps: Can use whole wheat tortillas or low carb tortillas to cut back on carbs and calories
  • Avocado oil
  • Salsa: Or use pico de Gallo for a chunkier sauce. Here’s our homemade pico recipe.
  • Greek Yogurt: Healthy alternative for sour cream. We mixed this with the salsa to make a simple salsa cream for the burrito sauce.
  • Guacamole: you can use homemade guacamole or store-bought. Find it in the deli section at your grocery store.
  • Brown rice: Cooked and heated as directed
  • Shredded Jack cheese: Colby jack, Monterey jack, or a mild cheddar cheese. You can also use a vegan cheese (and sub plant-baes yogurt or sour cream for the yogurt) to make these vegan.

How To Make Vegetable Burritos

cook the veggies in a skillet and then add beans

Step 1: Cook Vegetables

Heat oil in a large non-stick skillet over medium heat and add the onion and pepper. Cover and cook the veggies, removing the lid to stir often until they’re softened and starting to brown. This should take about 8 to 10 minutes.

Step 2: Add Beans and Seasonings

Stir in the drained beans, corn, chili, cumin, and salt into the vegetable burrito filling and cook, stirring through until the spices are fragrant. This would only take about 1 to 2 minutes, and then you can remove from the heat and stir in the fresh cilantro.

make creamy salsa and then compile the easy veggie burritos

Step 3: Mix Salsa Cream

Whisk the yogurt in a medium bowl and then whisk in the salsa until completely combined.

Step 4: Compile Burritos

Lay the tortillas on your work surface and spread the guacamole over the tortillas, dividing evenly. Add the rice into the middle of the burrito, and then spoon the vegetable and bean mixture on top. Top with rice, cheese, and sauce.

roll the burritos in flour tortillas and then brown them in a skillet

Step 5: Wrap Burritos

Wrap up the burritos, tucking the sides in so the burrito filling isn’t coming out.

Step 6: Brown the Burritos

Coat a non-stick skillet with cooking spray and set it over medium-high heat. Lay the burritos seam-side down in the skillet and cook until they’re browned on the bottom, which will take about 2 to 3 minutes. Flip them and cook the other side until it’s browned, about 2 minutes. Cut your burritos in half to serve. 

8 halves of vegetable burritos on a parchment lined cooking sheet either laying flat on the sheet or up against the side of another

FAQs and Expert Tips

What kind of beans are best for burritos?

Black beans are always in our pantry but you can also use pinto beans or refried beans if that’s your preference. For any canned beans, be sure to drain your beans and rinse them well before cooking as this will reduce the sodium content drastically. You can then salt to taste.

Make Ahead Instructions

Simply prepare your burritos through step 5. Then, cut foil sheets for each burrito and coat them with cooking spray. Wrap the burritos in the prepared foil sheets and refrigerate for up to 3 days. Reheat them in the oven for 20 to 25 minutes at 350 degrees F. 

Can I freeze veggie burritos?

Follow the steps listed above, but after you wrap them in foil, put them in an airtight container before putting them in the freezer. Freeze for up to 3 months. To reheat, remove the foil from the frozen burritos. Place the burrito on a microwave-safe plate. Cover with a damp paper towel and microwave, flipping halfway through. Timing will depend on your microwave, so be sure to check doneness in 45-second intervals. Use an instant read thermometer to check that they are hot in the center.

What should I serve with vegetarian burritos?

These burritos are super filling on their own, but you can always serve them with our Mexican Coleslaw as a low cal side dish, and tortilla chips are always a family favorite. They are great with other sides sich as Mexican rice or Elotes.

Substitutions and Variations To Try

  • You can use cauliflower rice instead of brown rice for a lower-calorie option.
  • We love the ease of pre-cooked brown rice, but you can use your favorite rice. Jasmine rice or another wite rice such as basmati work well too. Or add in additional flavoring: for example, mix your cooked rice with fresh lime juice and some additional fresh cilantro to make cilantro lime rice.
  • Instead of wrapping your vegetable burrito filling into tortillas, arrange it over chopped romaine lettuce or mesclun green to enjoy it as a burrito bowl.
  • Use a gluten-free toritllas or wraps instead to make gluten free veggie burritos. But keep in mind you will have to make smaller vegetarian burritos (8 or 9). Be careful when heating them in the skillet as they can burn easily.
  • If you want a little more kick, top your burrito with hot sauce.
  • Instead of using chili powder and cumin, you can grab a pack of taco seasoning to season your bean and veggie mixture. Or for additional smoky heat, add in a little minced chipotle peppers in adobo sauce.
  • Use leftover roasted veggies instead of the saute. Or swap in another combo. Other veggies you can add to your burrito include zucchini, sweet potatoes and mushrooms. You can also roll burritos with aditional fillings such as ripe black olives, chopped tomatoes or shredded lettuce.
  • We also tested this recipe cutting the peppers and onions into strips like fajita veggies, which would work too.
three foil wrapped veggie burritos on a parchment lined baking sheet

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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veggie burrito stuffed with brown rice, corn, and black beans cut in half and stacked on each other

Veggie Burritos


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

  • Author: Katie Webster
  • Total Time: 25 mins
  • Yield: 6 burritos 1x
  • Diet: Vegetarian

Description

Our easy homemade veggie burritos are ready in less than a half hour. They are loaded with fresh veggies including red onion and bell pepper, plus we have added in black beans and corn along with pre-cooked brown rice, yummy creamy sauce and guacamole all wrapped up in soft flour tortillas. They can be made ahead for an easy meal-prep dinner or to heat up at work for lunch.


Ingredients

Scale
  • 1 tablespoon avocado oil
  • 1 red onion, diced
  • 1 bell pepper, diced
  • 1 14-ounce can black beans, drained
  • 1 cup frozen corn kernels, thawed
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon coarse kosher salt
  • 1/4 cup chopped cilantro
  • 1/4 cup plain Greek yogurt
  • 1/2 cup salsa
  • 6 large soft flour tortillas or wraps
  • 1 cup guacamole, purchased or homemade
  • 1 8-ounce package cooked brown rice, heated as directed
  • 6 ounces shredded jack cheese

Instructions

  1. Heat oil in a large non-stick skillet over medium heat. Add onion and pepper. Cover and cook, removing lid to stir often, until softened and browned, 8 to 10 minutes. 
  2. Stir beans, corn, chili, cumin and salt into the vegetable mixture and cook, stirring until heated through and the spices are fragrant, 1 to 2 minutes. Remove from the heat and stir in cilantro.
  3. Whisk the yogurt in a medium bowl. Whisk in salsa until completely combined.
  4. Lay tortillas on work surface. Spread guacamole over the tortillas, dividing evenly. Add on rice. Spoon the vegetable and bean mixture over the rice. Top with rice and cheese. Spoon the sauce over the fillings, dividing evenly. 
  5. Wrap up burritos, tucking the sides in. 
  6. Coat a non-stick skillet with cooking spray and set over medium-high heat. Lay burritos seam side down in the skillet and cook until browned on the bottom, 2 to 3 minutes. Flip and cook the other side until browned, about 2 minutes. Cut in half to serve.

Notes

Make Ahead: Prepare through step 5. Cut foil sheets for each burrito and coat with cooking spray. Wrap burritos in the prepared foil sheets and refrigerate for up to 3 days. Reheat in the oven for 20 minutes at 350 degrees F.

  • Prep Time: 5 mins
  • Active Time: 25 mins
  • Cook Time: 20 mins
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 burrito
  • Calories: 594
  • Sugar: 3 g
  • Fat: 19 g
  • Carbohydrates: 63 g
  • Fiber: 8 g
  • Protein: 19 g