Veggie Burrito

There’s something undeniably satisfying about a burrito—the combination of warm tortillas wrapped around flavorful fillings is hard to beat. But what if you’re looking for a veggie-packed option that’s just as delicious and hearty as its meat-based counterparts? Enter the Ultimate Veggie Burrito. Packed with vibrant roasted vegetables, beans, rice, and a zesty homemade salsa, this burrito is a flavor explosion that will leave you feeling full and happy. Whether you’re a vegetarian, vegan, or just looking to enjoy a lighter, plant-based meal, this recipe will hit the spot. It’s versatile, easy to make, and perfect for meal prep. Plus, it’s packed with nutrients and protein to fuel your day.

Why You’ll Love This Recipe

1. Packed with Flavor Every bite of this veggie burrito is bursting with flavor. Roasted vegetables, seasoned black beans, zesty cilantro-lime rice, and a tangy homemade salsa combine to create a meal that’s anything but bland. You get a mix of textures—soft rice, creamy beans, and slightly charred vegetables—plus the freshness of cilantro, lime, and salsa.

2. Healthy and Filling This burrito is not only loaded with flavor, but it’s also a nutrient powerhouse. The combination of veggies, beans, and rice offers a balance of fiber, protein, and healthy carbs. It’s filling and satisfying without being heavy.

3. Customizable One of the best things about this burrito is how easy it is to customize. You can swap out veggies, use different beans, or add your favorite toppings like guacamole, vegan cheese, or jalapeños. It’s a great way to use up leftover veggies in the fridge, and you can adjust the spice level to suit your taste.

4. Perfect for Meal Prep These veggie burritos are ideal for meal prep. You can make all the components ahead of time and assemble the burritos when you’re ready to eat. They store well in the fridge or freezer, making them a great option for busy weeknights or packed lunches.

5. Vegan and Dairy-Free This burrito is entirely plant-based, making it perfect for vegans or anyone with dairy or egg allergies. You won’t miss the meat or cheese, thanks to the rich, savory flavors of the roasted vegetables, beans, and salsa.

Preparation Time and Servings

• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: 45 minutes
• Servings: 4 large burritos
• Calories per serving: 400
• Protein: 14g
• Carbs: 65g
• Fat: 10g

Ingredients

For the Roasted Vegetables:

• 1 red bell pepper, sliced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

For the Cilantro-Lime Rice:

• 1 cup long-grain white rice or brown rice
• 2 cups vegetable broth (for extra flavor)
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Salt, to taste

For the Black Beans:

• 1 can black beans (15 oz), drained and rinsed
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 clove garlic, minced
• 1 tablespoon olive oil

For the Homemade Salsa:

• 2 tomatoes, diced
• 1/4 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice
• 1 clove garlic, minced
• 1 jalapeño, finely chopped (optional, for heat)
• Salt, to taste

Additional Ingredients:

• 4 large flour tortillas (burrito-sized)
• 1 avocado, sliced
• Vegan sour cream or Greek yogurt (optional)
• Hot sauce (optional)

Why These Ingredients?

• Roasted Vegetables: Roasting brings out the natural sweetness of the vegetables and adds a slightly smoky flavor that pairs beautifully with the other burrito fillings. Using a mix of colorful veggies ensures each bite is vibrant and nutrient-rich.
• Cilantro-Lime Rice: Flavored rice is a burrito essential. The fresh cilantro and lime juice give it a bright, zesty flavor that complements the roasted veggies and beans.
• Black Beans: A classic vegetarian protein, black beans are hearty, filling, and packed with fiber. Seasoned with cumin and chili powder, they add depth to the burrito.
• Homemade Salsa: Fresh salsa brings brightness and acidity to the burrito. It’s simple to make and elevates the flavor of the entire dish.
• Avocado: Creamy avocado provides a rich, buttery contrast to the roasted vegetables and beans. Plus, it’s loaded with healthy fats.

Step-by-Step Instructions

This recipe involves making several components—roasted vegetables, seasoned black beans, cilantro-lime rice, and salsa—before assembling the burrito. Follow these easy steps for the perfect veggie burrito.

1. Roast the Vegetables

Preheat the oven:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Season and roast the veggies:

In a large mixing bowl, toss the red bell pepper, zucchini, yellow squash, and red onion with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Spread the seasoned veggies in an even layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly charred around the edges.

2. Cook the Cilantro-Lime Rice

Cook the rice:

While the vegetables are roasting, cook the rice. In a medium saucepan, bring the vegetable broth to a boil. Add the rice, reduce the heat to low, and cover. Let it simmer for 15-20 minutes (or according to package instructions), until the liquid is absorbed and the rice is tender.

Add the cilantro and lime:

Once the rice is cooked, remove it from the heat. Stir in the lime juice, cilantro, olive oil, and a pinch of salt. Fluff the rice with a fork and set it aside.

3. Prepare the Black Beans

Season the beans:

In a small saucepan, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Stir in the black beans, cumin, and chili powder. Cook for 3-4 minutes, stirring occasionally, until the beans are heated through and well-seasoned.

4. Make the Homemade Salsa

Combine the ingredients:

In a small bowl, mix together the diced tomatoes, red onion, cilantro, lime juice, garlic, and jalapeño (if using). Season with salt to taste. Let the salsa sit for a few minutes to allow the flavors to meld.

5. Assemble the Burritos

Warm the tortillas:

Heat the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they’re warm and pliable. You can also wrap them in a damp paper towel and microwave them for 20-30 seconds.

Fill the burritos:

Place a warm tortilla on a clean surface. Add a scoop of cilantro-lime rice, followed by a generous portion of roasted vegetables, black beans, salsa, and sliced avocado. If you’re using vegan sour cream or Greek yogurt, add a dollop on top. Drizzle with hot sauce if desired.

Wrap the burritos:

To wrap the burrito, fold the sides of the tortilla over the filling, then roll it up tightly from the bottom, tucking in the sides as you go. Slice the burrito in half for easier handling, or keep it whole for a heartier presentation.

6. Serve and Enjoy

Serve the veggie burritos immediately, with extra salsa, hot sauce, or avocado on the side. If you’re prepping them for later, wrap each burrito tightly in foil or parchment paper and store in the fridge.

Additional Tips

To ensure your Ultimate Veggie Burrito comes out perfect every time, here are a few extra tips:

1. Roast the Vegetables Properly

Make sure to roast the vegetables at a high temperature (425°F) to get a slight char on the edges. This caramelization adds tons of flavor and makes the veggies taste more robust.

2. Season Each Component

Don’t skimp on seasoning! Each component of the burrito—rice, beans, and veggies—should be well-seasoned to create layers of flavor. Taste as you go, and adjust seasoning as needed.

3. Use Warm Tortillas

Always warm your tortillas before assembling the burritos. This makes them more pliable and easier to roll without tearing. Warm tortillas also taste fresher and more authentic.

4. Don’t Overstuff the Burrito

It’s tempting to load up your burrito with all the delicious fillings, but be careful not to overstuff it. If there’s too much inside, it’ll be hard to roll up and could fall apart.

5. Make It Ahead of Time

These burritos are perfect for meal prep. You can make all the

components ahead of time and store them in the fridge for up to 3 days. Assemble the burritos when you’re ready to eat, or wrap them in foil and store them for grab-and-go meals.

Recipe Variations

Here are a few ways to customize this recipe and make it your own:

1. Spicy Veggie Burrito

Add heat by incorporating more jalapeños into the salsa, sprinkling red pepper flakes over the veggies before roasting, or adding hot sauce directly into the burrito. You can also use spicy black beans by adding extra chili powder or cayenne.

2. Vegan “Cheesy” Burrito

Sprinkle some nutritional yeast over the roasted vegetables for a cheesy, umami flavor. You can also add vegan cheese shreds to the burrito before wrapping it up for a melty, cheesy effect.

3. Protein-Packed Burrito

For extra protein, add some cooked quinoa to the rice, or swap out the black beans for another protein-rich legume like chickpeas or lentils. Tofu or tempeh strips would also make a great addition.

4. Sweet Potato Burrito

Roasted sweet potatoes add a slight sweetness that complements the savory beans and rice. Simply swap out one of the veggies in the recipe for diced sweet potatoes, and roast them alongside the other vegetables.

5. Grilled Veggie Burrito

Instead of roasting, grill the vegetables for a smoky, charred flavor. This works especially well in the summer when you can grill outdoors.

Freezing and Storage

Storage: If you have leftover burritos or want to make them ahead of time, wrap each burrito tightly in foil or parchment paper and store in the fridge for up to 3 days. To reheat, you can either microwave them (unwrap them first!) or warm them in the oven.

Freezing: To freeze, wrap each burrito tightly in foil, then place them in a freezer-safe bag. They’ll keep for up to 3 months. To reheat, thaw the burritos in the fridge overnight, then warm them in the oven at 350°F (175°C) for about 20 minutes, or until heated through.

Special Equipment

• Baking Sheet: For roasting the vegetables.
• Medium Saucepan: For cooking the rice.
• Small Skillet: For warming the tortillas or sautéing the beans.
• Mixing Bowls: For preparing the salsa and seasoning the veggies.
• Knife and Cutting Board: For chopping the veggies, herbs, and garlic.

FAQ Section

Can I make this burrito gluten-free?

Yes! Simply swap the flour tortillas for gluten-free tortillas, which are widely available at grocery stores. The rest of the ingredients are naturally gluten-free.

Can I use canned or pre-cooked rice?

Yes, you can use pre-cooked rice to save time. Simply reheat the rice and stir in the lime juice, cilantro, and olive oil to add flavor.

What’s the best way to reheat the burritos?

For the best results, reheat the burritos in a 350°F oven for 10-15 minutes to ensure the outside stays crispy. You can also microwave them, but they might get a little soggy.

Can I add cheese or sour cream to this burrito?

Absolutely! If you’re not vegan, feel free to add shredded cheese, sour cream, or even a sprinkle of cotija cheese for a Mexican-inspired flavor.

How do I keep the burrito from falling apart?

To avoid overstuffing, make sure you leave enough room in the tortilla to fold the sides in before rolling it up. Warming the tortillas also makes them easier to roll without tearing.

Conclusion

There you have it—the Ultimate Veggie Burrito, a healthy, delicious, and satisfying meal that’s packed with plant-based goodness. Whether you’re a seasoned burrito lover or new to the world of vegetarian meals, this recipe will quickly become a favorite. It’s versatile, easy to make, and perfect for meal prep, making it a great option for busy weeknights, weekend lunches, or packed lunches on the go.

I hope you enjoy making (and eating!) this recipe as much as I do. Don’t forget to customize it with your favorite veggies, spices, or sauces to make it your own. And if you give it a try, be sure to share your creations with me—I’d love to see how your veggie burritos turn out. Happy cooking!

Print