Best 4 Vegetable Burritos Recipes

Indulge in the delectable flavors of our vegetable burritos, a vibrant fusion of textures and tastes that will tantalize your palate. These burritos are packed with a symphony of fresh vegetables, each contributing its unique flavor and nutritional value. From the tender crispness of bell peppers and carrots to the earthy sweetness of mushrooms and corn, every bite is a delightful journey through a garden of flavors.

The versatility of our vegetable burritos knows no bounds. Whether you're a vegetarian seeking a hearty and satisfying meal or a meat-lover looking for a lighter option, these burritos cater to all preferences.

Our collection of recipes offers a diverse range of options, ensuring that there's a perfect burrito for every taste. From the classic combination of black beans, rice, and salsa to the innovative addition of sweet potato and avocado, each recipe promises a unique culinary experience.

These vegetable burritos are not only delicious but also incredibly versatile. They can be enjoyed for breakfast, lunch, or dinner, and are easily customizable to suit your dietary needs and preferences. Whether you prefer them grilled, baked, or pan-fried, these burritos are sure to become a staple in your kitchen.

So, are you ready to embark on a culinary adventure? Dive into our collection of vegetable burrito recipes and discover a world of flavors that will leave you craving more.

Here are our top 4 tried and tested recipes!

BLACK BEAN AND VEGETABLE BURRITOS

Black Bean and Vegetable Burritos image

An easy Black Bean and Vegetable Burritos recipe

Categories Sandwich Bean Tomato Vegetable Vegetarian Quick & Easy Healthy Jalapeño Bon Appétit

Yield Serves 4

Number Of Ingredients 14

Ingredients

4 9- to 10-inch-diameter flour tortillas
3/4 cup chopped onion
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup chopped red bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned Mexican-style stewed tomatoes
2 teaspoons minced seeded jalapeño chile
8 tablespoons grated Monterey Jack cheese (about 2 ounces)
4 tablespoons nonfat sour cream
4 tablespoons chopped fresh cilantro

Steps:

Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.

VEGETABLE BURRITOS

Vegetable Burritos image

Mushrooms, onion, and kidney beans are a few of the ingredients that make up the fiber-rich filling in these tasty burritos! The recommended amount of fiber for most people is 20 to 35 grams a day.

Provided by Sharon123

Categories Vegetable

Time 33m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 1/2 cups sliced fresh mushrooms (1 pound)
1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, crushed
2 teaspoons olive oil
1 (15 ounce) can kidney beans
2 tablespoons finely chopped ripe olives
1/4 teaspoon pepper
8 8-inch flour tortillas
1/2 cup sour cream
1 cup chunky salsa, divided
1/2 cup shredded cheddar cheese (2 ounces)
vegetable oil cooking spray
parsley or cilantro, for garnish

Steps:

Cook first 4 ingredients in oil in a large skillet over medium-high heat, stirring constantly, until tender.
Remove from heat; drain.
Combine cooked vegetables, drained kidney beans, olives, and pepper.
Spoon about 1/2 cup bean mixture evenly down center of each tortilla.
Top with 1 tbls.
sour cream, 1 tbls salsa, and 1 tbls cheese; fold opposite sides over filling.
Coat a large nonstick skillet or griddle with cooking spray.
Heat over medium-high heat until hot.
Cook tortillas, seam-side down, 1 minute on each side or until thoroughly heated.
Top with 1 tbls salsa.
Garnish with parsley or cilantro if desired.
Yield: 8 servings.

VEGETABLE BURRITOS

Vegetable Burritos image

To add more protein to this vegetarian dish, fold drained and rinsed canned black beans into the rice mixture. Or serve it with Soupy Black Beans.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h20m

Number Of Ingredients 11

Ingredients

Coarse salt and ground pepper
1/2 cup brown rice
1 1/2 teaspoons minced canned chipotle chiles in adobo
4 bell peppers (red and yellow), ribs and seeds removed, cut into 1-inch-long thin strips
4 medium carrots, peeled and thinly sliced crosswise
1 tablespoon olive oil
1 tablespoon chili powder
6 ounces baby spinach leaves, thinly sliced
4 burrito-size tortillas (10-inch)
3/4 cup shredded Monterey Jack cheese (3 ounces)
1/2 cup prepared salsa, for serving (optional)

Steps:

Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/3 cups water and 1 teaspoon salt to a boil. Stir in rice and chipotle. Return to a boil; reduce heat to a simmer. Cover; cook until rice is tender, about 45 minutes. Remove from heat; let stand, covered, until dry, about 15 minutes. Fluff with a fork.
Meanwhile, in a roasting pan, toss bell peppers and carrots with oil and chili powder. Season with salt and pepper. Roast, tossing occasionally, until vegetables are fork-tender and lightly browned, about 30 minutes. Remove from oven; toss with spinach to wilt.
Warm tortillas according to package instructions. Dividing rice, cheese, and vegetables equally among tortillas, wrap burritos. Serve with salsa, if desired.

Nutrition Facts : Calories 400 g, Fat 14 g, Fiber 10 g, Protein 16 g

BEEF VEGETABLE BURRITOS

Beef Vegetable Burritos image

I made up this recipe after trying a similar dish in a restaurant.-Ronda Jordan, Silver Lake, Oregon

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 to 1-1/2 pounds boneless beef top round steak, cut into 1/4-inch cubes
2 medium red potatoes, cut into 1/2-inch cubes
1 medium turnip, peeled and cut into 1/4-inch cubes
1 small onion, chopped
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin, optional
1-1/4 cups Spanish rice
10 flour tortillas (8 inches), warmed
Salsa or sour cream, optional

Steps:

In a large skillet, cook and stir beef, potatoes, turnip and onion in oil until meat and vegetables are tender. Season with salt, pepper and cumin if desired. Place about 1/2 cup beef mixture and rice down the center of each tortilla. Add salsa or sour cream if desired. Fold top and bottom of tortilla over filling and roll up.

Nutrition Facts : Calories 273 calories, Fat 8g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 605mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein.

Tips:

For a healthier wrap, use whole wheat tortillas or spinach tortillas.
To make the burritos ahead of time, assemble them and then wrap them tightly in plastic wrap or aluminum foil. You can store them in the refrigerator for up to 2 days or freeze them for up to 2 months.
To reheat the burritos, wrap them in a damp paper towel and microwave them on high for 1-2 minutes, or until heated through.
You can also reheat the burritos in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, or until heated through.
Serve the burritos with your favorite toppings, such as sour cream, salsa, guacamole, or shredded cheese.

Conclusion:

Vegetable burritos are a delicious and healthy meal that can be enjoyed for breakfast, lunch, or dinner. They are packed with fresh vegetables, beans, and rice, and they can be customized to your liking. Whether you are a vegetarian or just looking for a healthier meal, vegetable burritos are a great option. So next time you are looking for a quick and easy meal, give vegetable burritos a try!

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