Get ready to wrap up your mealtime with a flavorful fiesta! When it comes to vegetarian cuisine, burritos are always a crowd-pleaser. But why settle for the same old recipe when you can mix and match ingredients to create something truly unique? In this article, we’ll take you on a culinary journey across 20 different vegetable burrito recipes that are sure to tantalize your taste buds. From spicy black bean and sweet potato burritos to cheesy spinach and mushroom burritos, each recipe is carefully crafted to highlight the natural flavors of its ingredients.
Whether you’re in the mood for something savory or something spicy, we’ve got you covered with our list of mouth-watering burrito recipes. And the best part? They’re all vegetarian-friendly! So gather your favorite ingredients and get ready to roll up some serious flavor…
Spicy Black Bean and Sweet Potato Burritos
This recipe combines the comfort of sweet potatoes with the bold flavors of black beans and spices, all wrapped up in a warm flour tortilla. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4-6 flour tortillas
– Optional toppings: shredded cheese, diced tomatoes, avocado, salsa
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, cook onion and garlic over medium-high heat until softened. Add black beans, cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by spooning black bean mixture onto tortilla, followed by roasted sweet potato. Add desired toppings and wrap tightly.
Cooking Time: 25-30 minutes
Roasted Veggie and Avocado Burritos
Take your burrito game to the next level with this flavorful and nutritious recipe. Roasting brings out the natural sweetness of the vegetables, while the avocado adds creaminess.
Ingredients:
– 1 cup mixed vegetables (such as bell peppers, zucchini, and onions)
– 2 tablespoons olive oil
– 1 ripe avocado, diced
– 8-10 corn tortillas
– 1/4 cup shredded cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the mixed vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble burritos by filling warmed tortillas with roasted vegetables, diced avocado, and shredded cheese (if using).
5. Serve immediately and enjoy!
Cooking Time: 25 minutes
Cheesy Spinach and Mushroom Burritos
Get ready to wrap up the perfect meal with this creamy, savory, and indulgent burrito recipe. Combining the earthy flavors of mushrooms, the nutrients of spinach, and the richness of cheese, these burritos are sure to become a new favorite.
Ingredients:
– 1 cup cooked rice
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 bunch fresh spinach leaves
– 1 can black beans, drained and rinsed
– 1/4 cup grated cheddar cheese
– 1/4 cup grated Monterey Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Tortillas (flour or whole wheat)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add mushrooms and cook until tender, about 5 minutes.
3. Add cooked rice, black beans, spinach, salt, and pepper. Stir-fry for 2-3 minutes.
4. Divide mixture among tortillas, followed by grated cheese.
5. Roll up burritos and place seam-side down on a baking sheet.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Grilled Zucchini and Corn Burritos
A flavorful and healthy twist on traditional burritos, this recipe combines the sweetness of grilled zucchini and corn with savory beans and cheese. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 4-6 zucchinis
– 2 cups fresh corn kernels
– 1 can black beans, drained and rinsed
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8-10 flour tortillas
– Optional toppings: diced tomatoes, avocado, sour cream, salsa
Instructions:
1. Preheat grill to medium-high heat.
2. Brush zucchinis with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, or until tender.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
4. Assemble burritos by filling tortillas with grilled zucchini, black beans, corn kernels, and shredded cheese.
5. Serve immediately, topped with your choice of optional toppings.
Cooking Time: 15-20 minutes
Quinoa and Black Bean Stuffed Burritos
This recipe combines the nutty flavor of quinoa with the savory taste of black beans, wrapped in a warm flour tortilla. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 cup cooked quinoa
– 1 cup cooked black beans
– 1/2 cup frozen corn kernels, thawed
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 flour tortillas
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, combine quinoa, black beans, corn kernels, cilantro, olive oil, and cumin. Mix well.
3. Place a spoonful of the quinoa mixture onto the center of each tortilla, leaving a 1-inch border around edges.
4. Fold bottom half of tortilla up over filling, then fold in sides and roll burrito into a neat package.
5. Place burritos seam-side down on a baking sheet lined with parchment paper.
6. Bake for 10-12 minutes or until cheese is melted (if using).
7. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Mexican Street Corn Style Burritos
Experience the flavors of Mexico with this twist on traditional burritos, featuring grilled corn, crispy tortillas, and savory fillings. Perfect for a quick and delicious meal or snack.
Ingredients:
– 4 large flour tortillas
– 2 cups grilled corn kernels (see note)
– 1 cup cooked black beans, warmed
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning frequently, until slightly charred.
3. Warm tortillas by wrapping in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble burritos by spreading black beans down the center of each tortilla, followed by grilled corn, cheese, and cilantro.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
BBQ Jackfruit and Coleslaw Burritos
Take your burrito game to the next level with this unique combination of BBQ jackfruit and creamy coleslaw, all wrapped up in a warm tortilla.
Ingredients:
– 1 cup cooked jackfruit (canned or fresh)
– 1/4 cup BBQ sauce
– 8-10 inch flour tortillas
– 2 cups shredded cabbage
– 1 cup mayonnaise
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Optional toppings: diced tomatoes, avocado, cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together cooked jackfruit and BBQ sauce.
3. Warm tortillas according to package instructions or by wrapping in damp paper towel and microwaving for 20-30 seconds.
4. Assemble burritos by spreading a layer of coleslaw on each tortilla, followed by a spoonful of the jackfruit mixture.
5. Serve immediately, or wrap individually and refrigerate for up to 24 hours.
Cooking Time: 15 minutes
Chipotle Lime Cauliflower Burritos
Transform humble cauliflower into a flavorful, filling burrito filling with the help of smoky chipotle peppers and tangy lime juice. This vegan-friendly recipe is perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 head of cauliflower
– 2 chipotle peppers in adobo sauce, minced
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas
– Optional toppings: avocado, salsa, cilantro, shredded lettuce
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse cauliflower and remove leaves. Cut into florets and toss with olive oil, cumin, salt, and pepper.
3. Roast cauliflower for 20-25 minutes, or until tender and slightly caramelized.
4. In a blender or food processor, combine chipotle peppers, lime juice, and a pinch of salt. Blend until smooth.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by filling with roasted cauliflower, chipotle-lime sauce, and desired toppings.
Cooking Time: 25 minutes (including roasting time)
Poblano Pepper and Cheese Burritos
This recipe combines the rich flavor of roasted poblano peppers with melted cheese and warm tortillas, making for a satisfying and filling meal. Perfect for a weeknight dinner or lunch on-the-go.
Ingredients:
– 4 large poblano peppers
– 1/2 cup shredded cheddar cheese
– 1/4 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– 8-10 flour tortillas
– Salt and pepper to taste
– Optional toppings: diced onions, sour cream, salsa
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblano peppers by placing them on a baking sheet lined with parchment paper and drizzling with olive oil. Bake for 30-40 minutes or until charred.
3. Peel off the skin, remove seeds, and chop peppers into strips.
4. In a large skillet, warm tortillas over medium heat for about 2 minutes per side.
5. Assemble burritos by placing cheese, roasted poblano pepper strips, and any desired toppings onto warmed tortillas.
6. Serve immediately and enjoy!
Cooking Time: 40-50 minutes
Southwest Scramble Breakfast Burritos
Start your day with a flavorful and filling breakfast burrito packed with scrambled eggs, spicy sausage, and creamy avocado. This recipe is perfect for a quick morning meal or brunch gathering.
Ingredients:
– 6 eggs
– 1/2 cup cooked chorizo sausage (or substitute with similar spicy sausage)
– 1/4 cup diced bell pepper
– 1/4 cup diced onion
– 2 cloves garlic, minced
– 1 avocado, sliced
– 6 large tortillas
– Salt and pepper to taste
– Optional toppings: shredded cheese, salsa, sour cream, cilantro
Instructions:
1. In a medium bowl, whisk together eggs, salt, and pepper.
2. Heat a large skillet over medium-high heat. Add chorizo sausage and cook until browned, about 3-4 minutes.
3. Add bell pepper, onion, and garlic to the skillet. Cook until vegetables are tender, about 5 minutes.
4. Pour in whisked eggs and scramble until cooked through, breaking up any large curds.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by filling each with scrambled egg mixture, avocado slices, and chorizo sausage.
Cooking Time: About 15 minutes
Sweet Potato and Kale Burritos
This recipe combines the natural sweetness of roasted sweet potatoes with the earthy flavor of kale, all wrapped up in a warm flour tortilla. Perfect for a healthy and satisfying meal or snack.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 2 cups kale leaves, stems removed and chopped
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 garlic clove, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 flour tortillas
– Optional: shredded cheese, sour cream, or salsa for topping
Instructions:
1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
2. In a large skillet, heat the cumin over medium-high heat. Add diced onion and cook until translucent. Add chopped kale and cook until wilted.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble burritos by filling each tortilla with roasted sweet potatoes, cooked kale mixture, and any desired toppings.
Cooking Time: 25-30 minutes
Garlic Butter Mushroom and Rice Burritos
Savor the flavors of sautéed mushrooms, garlic butter, and fluffy rice wrapped in a warm tortilla. This recipe is perfect for a quick and satisfying meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 3 cloves garlic, minced
– 2 tablespoons unsalted butter
– Salt and pepper to taste
– 4 large flour tortillas
– Optional: shredded cheese, sour cream, and chopped cilantro for topping
Instructions:
1. Cook rice according to package instructions. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add onion and mushrooms; cook until tender (5-7 minutes).
3. Add garlic and cook for 1 minute. Stir in butter until melted.
4. Combine cooked rice with mushroom mixture. 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 rice mixture onto the center of each tortilla, leaving a small border. Fold and serve.
Cooking Time: 15-20 minutes
Refried Bean and Guacamole Burritos
Get ready for a flavorful fiesta with these delicious Refried Bean and Guacamole Burritos! This easy-to-make recipe combines the richness of refried beans, the creaminess of guacamole, and the crunch of fresh veggies all wrapped up in a warm tortilla.
Ingredients:
– 1 can black beans, drained and refried
– 2 ripe avocados, mashed
– 1 lime, juiced
– 1/2 red onion, diced
– 1 clove garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 large flour tortillas
– Optional: shredded cheese, sour cream, cilantro, or salsa
Instructions:
1. In a medium bowl, mix together refried beans, lime juice, red onion, garlic, and olive oil.
2. Spread about 1/4 cup of the bean mixture onto the center of each tortilla, leaving a small border around the edges.
3. Top with about 2 tablespoons of guacamole and any desired additional toppings (cheese, sour cream, cilantro, or salsa).
4. Roll up the burrito tightly but gently to avoid filling spilling out.
5. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Ratatouille-Inspired Veggie Burritos
Ratatouille-Inspired Veggie Burritos: A flavorful twist on traditional burritos, these veggie-packed wraps combine the Mediterranean flair of ratatouille with the comfort of a warm tortilla.
Ingredients:
– 1 cup cooked brown rice
– 1 can (14.5 oz) diced tomatoes
– 1 small eggplant, sliced
– 1 small zucchini, sliced
– 1 red bell pepper, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 6-8 corn tortillas
– Shredded cheese (optional)
– Chopped cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add eggplant, zucchini, and bell pepper; cook until tender, about 5 minutes.
3. Add garlic, diced tomatoes, and oregano to the skillet; stir to combine.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by spooning the ratatouille mixture onto a tortilla, followed by brown rice and cheese (if using). Fold the bottom half up over the filling, then fold in the sides and roll up tightly.
Cooking Time: 15-20 minutes
Buffalo Chickpea and Ranch Burritos
Elevate your burrito game with this unique combination of crispy buffalo chickpeas, creamy ranch dressing, and crunchy veggies wrapped in a warm flour tortilla. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 can chickpeas
– 1/2 cup buffalo sauce (Frank’s RedHot)
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 bell pepper, diced
– 2 cloves garlic, minced
– 8-10 flour tortillas
– Ranch dressing
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a bowl, toss chickpeas with buffalo sauce and olive oil until coated. Spread on a baking sheet and bake for 15 minutes or until crispy.
3. Heat the remaining buffalo sauce in a pan over medium heat. Add diced onion, bell pepper, and garlic. Cook until veggies are tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling with buffalo chickpeas, sautéed veggies, and drizzle of ranch dressing. Top with shredded cheese if desired.
Cooking Time: 25 minutes
Thai Peanut Tofu and Veggie Burritos
Experience the bold flavors of Thailand wrapped up in a convenient burrito! This recipe combines crispy tofu, savory veggies, and creamy peanut sauce with the warmth of brown rice and crunchy tortilla.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/2 cup Thai red curry paste
– 1 tablespoon peanut butter
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 8 ounces mixed veggies (bell peppers, carrots, snap peas)
– 1 cup cooked brown rice
– 4 large tortillas
– Salt and pepper to taste
– Chopped cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss tofu with curry paste, peanut butter, soy sauce, honey, cumin, and smoked paprika.
3. Spread on a baking sheet and roast for 15-20 minutes or until crispy.
4. Cook mixed veggies according to package instructions.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble burritos by filling with roasted tofu, cooked veggies, brown rice, and chopped cilantro.
Cooking Time: 25-30 minutes
Mediterranean Hummus and Falafel Burritos
This recipe combines the creamy richness of hummus with the crispy, savory goodness of falafel, all wrapped up in a warm tortilla. Perfect for a quick lunch or dinner that’s both satisfying and delicious.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1 package falafel mix (or homemade)
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, pickled red onion, crumbled feta cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook the falafel according to package instructions.
3. In a blender or food processor, combine chickpeas, tahini, lemon juice, garlic, and salt. 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 hummus on the tortilla, followed by falafel, and your choice of toppings.
Cooking Time: 15 minutes
Lentil and Walnut Taco-Style Burritos
These burritos combine the comforting warmth of lentils with the satisfying crunch of walnuts, all wrapped up in a flavorful taco-inspired package.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 1 cup chopped walnuts
– 4-6 corn tortillas
– Optional toppings: avocado, salsa, shredded cheese, cilantro
Instructions:
1. Cook lentils according to package instructions or until tender.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened.
3. Add cumin and chili powder; cook 1 minute.
4. Stir in cooked lentils, salt, and pepper.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by filling with the lentil mixture, walnuts, and desired toppings.
Cooking Time: Approximately 25 minutes
Cilantro Lime Rice and Bean Burritos
Get ready to wrap up a flavorful meal with these Cilantro Lime Rice and Bean Burritos! This recipe combines the freshness of cilantro, the zing of lime, and the comfort of warm beans all wrapped in a crunchy tortilla.
Ingredients:
– 1 cup cooked white rice
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 tortillas
– Optional toppings: shredded cheese, sour cream, diced tomatoes, avocado
Instructions:
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until softened.
3. Stir in cumin, cilantro, lime juice, salt, and pepper. Cook for 1-2 minutes.
4. Combine cooked rice, black beans, and the skillet mixture. Warm through.
5. Assemble burritos by spooning the rice-bean mixture onto a tortilla and adding desired toppings.
Cooking Time: 20-25 minutes
Roasted Red Pepper and Feta Burritos
Roasted Red Pepper and Feta Burritos: A flavorful twist on traditional burritos!
Ingredients:
– 1 cup cooked rice
– 1/2 cup roasted red pepper (see note), diced
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 large flour tortillas
– Optional: sour cream, salsa, avocado, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix cooked rice with roasted red pepper, feta cheese, olive oil, onion, garlic, and cumin.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Spoon the filling mixture onto one half of each tortilla, leaving a small border around edges.
5. Fold tortillas in half to enclose the filling.
6. Serve with desired toppings.
Cooking Time: Approximately 15-20 minutes.
Summary
Get ready to wrap up deliciousness with these 20 flavorful vegetable burrito recipes! From spicy black bean and sweet potato to cheesy spinach and mushroom, there’s something for everyone. Whether you’re in the mood for a breakfast twist or a Mediterranean-inspired flavor bomb, this collection has it all. Discover bold combinations like roasted veggie and avocado, grilled zucchini and corn, and quinoa and black bean stuffed burritos. Plus, get creative with international flavors like Mexican street corn style, Thai peanut tofu, and Mediterranean hummus and falafel. Whatever your taste buds crave, these recipes will satisfy!