vegetarian burrito

Black Bean and Quinoa Freezer Burritos! These make-ahead vegetarian burritos are super easy to make, loaded with beans and veggies, and are freezer-friendly. Perfect for healthy lunch on the go or planning for busy times.

Black Bean and Quinoa Freezer Burritos

Tbsp extra virgin olive oil

onion

garlic (crushed

jalapeño (seeded and finely minced)

red bell pepper (diced)

zucchini (diced)

corn kernels (fresh, frozen,

tomato (diced)

quinoa (from about 1/2 cup uncooked)

black beans

Tbsp cumin

tsp hot smoked paprika

tsp chili powder

salt

cilantro (chopped)

shredded cheese (optional)

whole wheat tortillas

Prepare ingredients

Start by getting all of your chopping out of the way, it'll help everything come together faster once you start cooking. Chop the onion, crush the garlic, mince the jalapeño, dice the zucchini and red pepper, and set everything into little bowls or on plates. Now you're ready to go!

Heat oil

Heat the oil in a large skillet over medium-high heat.

Add onions

Add the onions and sauté for about 5 minutes, stirring frequently, until the onions are soft and beginning to take on a bit of colour.

Add garlic and jalapeños

Add the garlic and jalapeños and sauté for about 2 minutes more.

Add zucchini and red pepper

Now add the zucchini and red pepper and sauté for 8-10 minutes. The vegetables should be softened but not mushy, and just starting to brown.

Add corn and tomato

At this point add the corn, and tomato and sauté for 2-3 minutes, until the mixture is well heated.

Add remaining ingredients

Add the quinoa, black beans, cumin, smoked paprika, chili, and salt. Stir to combine well.

Taste

Taste, and adjust seasonings if necessary. Stir in the cilantro, and remove from the heat.

Roll burritos

Now you're ready to roll! Divide the burrito filling between the six tortillas (or more if you want smaller burritos), sprinkle with cheese if desired, and roll!

Wrap to freeze

To freeze the burritos, wrap individually in foil or parchment paper, and place in a single layer in the freezer.

Serve

To enjoy your freezer burrito you can plan ahead and pull one out of the freezer the night before, or just grab one straight from the freezer in the morning. I let mine thaw beside me on my desk, then heat it up in the office microwave at lunch time. Enjoy!

Sweet Potato Burrito Bowls with zesty black beans and quinoa, avocado pico de gallo, and chipotle-lime tahini sauce. Nutrient-packed and perfect for meal prep lunches.

Sweet Potato Burrito Bowls

lb. sweet potatoes,

Tbsp. extra-virgin olive oil, divided

red bell pepper, chopped

red onion

dry quinoa

vegetable broth

black beans,

Tbsp. finely chopped fresh cilantro

avocado,

tomatoes (or halved cherry tomatoes)

jalapeño (seeds and ribs removed), finely chopped (optional)

lime juice

tahini, well-stirred ((such as Soom Foods))

Tbsp. adobo sauce (from a can of chipotles in adobo)

Preheat oven to 425ºF. Place sweet potatoes on a rimmed baking sheet and add 1 Tbsp. oil, 1 tsp. chili powder, 1/2 tsp. cumin, 1/2 tsp. garlic powder, and 1/2 tsp. salt; toss well to coat. Roast sweet potatoes for 25 to 28 minutes, tossing once halfway through, until tender.

Meanwhile, heat remaining 1 Tbsp. oil in a medium saucepan over medium-high heat. Once hot, add bell pepper and red onion; cook 5 to 6 minutes, stirring occasionally, until soft. Next, stir in quinoa, remaining 1 tsp. chili powder, 3/4 tsp. cumin, 1/2 tsp. garlic, and 1/4 tsp. salt; cook 2 more minutes, stirring often, to lightly toast quinoa.Add vegetable broth and bring mixture to a low boil. Cover, reduce heat to medium-low, and simmer until all liquid is absorbed and quinoa is fluffy, about 15 minutes. Stir black beans and cilantro into quinoa mixture and remove from heat. Keep lid on to gently steam grains and keep warm while you prepare remainder of recipe. 

Prepare Avocado Pico de Gallo (if using). In a medium bowl, combine avocado, tomatoes, red onion, cilantro, and jalapeño (if using). Add lime juice and salt; stir to combine.

Prepare Chipotle-Lime Tahini Sauce. In a small bowl, combine tahini, adobo sauce, lime juice, and salt; stir to combine. Gradually whisk in water in 1 Tbsp. increments until desired consistency is achieved. (I typically use 3 to 4 Tbsp. total.)

Assemble Bowls. Divide quinoa mixture and roasted sweet potatoes evenly between each of four bowls. Add a scoop of avocado pico de gallo and drizzle Chipotle-Lime Tahini Sauce overtop. Garnish with additional fresh cilantro, if desired. 

Vegetarian Kimchi Burritos! A 20-minute dinner recipe, loaded up with healthy veggies, black beans, leftover rice and flavorful kimchi! Easy and delicious! FULL of flavor!

Kimchi Burritos

olive oil

onion, diced

garlic, rough chopped

red bell pepper, diced

ginger,

rice (leftover rice works great here!)

black beans, rinsed, drained

salt (I used 1/2 teaspoon)

scallions, chopped

cilantro

Gochujang

cheese

In a large skillet, heat oil over medium heat. Saute onion, garlic and bell pepper until tender, about 4-5 minutes. Add ginger, stir one minute. Add rice, kimchi and black beans, stirring to combine and heat through. If the mixture seems dry, add a splash of water to loosen a bit.

Season with the salt, scallions and cilantro. Turn heat to low.

Taste, adjust salt and spice level to you liking- making this spicier if you like (add more kimchi, or a little gochujang,  sriracha or chili garlic paste). You want this pretty flavorful!

Add the cheese to the pan and gently melt, stirring just until melty and stringy- do not overcook here.

Warm the tortillas (so they are pliable). Divide filling into the center of the warm tortillas, feel free to serve with sour cream, hot sauce, and wrap up into a burrito.

These are DELICIOUS! We used black rice and threw in two slices/100g of shoulder bacon (chopped &amp; fried) as well (to appease my meat eater partner). Will be eating again for sure.

I premade this for my husband's sailing team. It was a perfect grab and go while racing. I browned a pound of ground beef before cooking the onions and boosted the Kim chi by another cup. It was fabulous! The flavors melded together perfectly and it was something a little different than the regular same old. Thanks Sylvia

So good! We made these with fresh rice and it was delicious. We put the rice in the instant pot and while it was cooking we chopped everything else up. We will make these again for sure!!!

This was so good. I added pickled jalapenos because my husband doesn’t like kimchi, and a tomato, cilantro, lime juice and avocado chunks. My husband said he’d gladly be a vegetarian if we could eat like this every night. Thanks!!

Andrea

Another super YUM!
Just so simple and delicious.

Made this a few times for my roommates. We all love it!

Very dry and doesn’t really taste of too much. Followed the instruction and didn’t turn out anything like the picture. Would say use less than 1 cup of rice and also use quac/salsa/sour cream with it or something along those lines.

Love these - perfect mid week meal. Comes together so quickly and taste delicious. Some of the family had it on top of lettuce as a salad and others had in a burrito. Everyone enjoyed!

First time making this dish. Really easy and tasty. I made a mojo sauce to put on top and it totally worked. I couldn’t find kimchi so I substituted a fermented blend of red cabbage, beets, and carrots. My boys ate two large burritos. Definitely will have this again.

I made this recipe tonight and we really enjoyed it! My store-bought Kimchee could have been spicier so I added Sriracha, as recommended in the recipe. Additionally, I sprinkled the cheese on the tortillas rather than into my cast iron skillet. Can't wait to make this again! Thank you!

Fully-loaded veggie burritos featuring cilantro-lime rice, chipotle-spiced black beans, sautéed peppers and onions, and a zesty avocado cream sauce. Freezer-friendly and perfect for weekday meal prep.

The Ultimate Vegetarian Burritos

white rice

kosher salt, divided

lime zest, lime juice

bell peppers (colors of choice), finely sliced ((I use orange and red))

poblano pepper, seeds and ribs removed, finely sliced

red onion,

Tbsp. taco seasoning (homemade

adobo sauce (from a can of chipotle peppers)

cumin

burrito-size flour tortillas, warmed

avocado

cilantro leaves

sour cream

garlic

kosher salt

Prepare Zesty Avocado Cream Sauce: To a food processor, add avocado, cilantro, sour cream (or Greek yogurt), jalapeño, garlic, lime juice, and salt. Blend mixture, stopping to scrap down the sides as needed, until mostly smooth. Set aside.

Prepare Cilantro-Lime Rice: In a small saucepan, combine dry rice with 2 cups of water and 1/2 tsp. salt. Bring mixture to a boil, reduce heat to medium-low, cover, and gently simmer for 15 to 18 minutes, or until the liquid is absorbed and rice is tender.Remove from heat and stir in 2 tsp of the olive oil, chopped fresh cilantro, lime zest, and lime juice. Keep covered while you prepare remaining components.

Sauté Fajita Veggies: While the rice cooks, heat remaining 2 Tbsp. olive oil in a large skillet over medium-high. Once hot, add bell peppers, poblano pepper, and red onion. Cook 7 to 9 minutes, stirring only occasionally, until tender. Stir in 1 Tbsp. taco seasoning and remove from heat.

Prepare Chipotle Black Beans: Drain and lightly rinse black beans. Shake off excess water and transfer to a bowl. Stir in adobo sauce, ground cumin, and remaining 1/4 tsp. salt. Cover with a damp paper towel and microwave for 2 minutes, stopping at 1 minute to stir through, until warm.

Assemble and Roll Burritos:Working with one burrito at a time, spread 1 to 2 Tbsp. of avocado cream sauce in a strip (running parallel to you) across the bottom third of the tortilla, leaving a 1-inch edge on the left and right sides so the fillings don&#39;t spill out when you roll it.Top with a heaping 1/3 cup rice, 1/3 cup black beans, and a heaping 1/3 cup fajita veggies.To wrap the burritos, fold the short left and right edges in towards the filling. Keeping the sides folded, fold the bottom of the tortilla (closest to you) up and over the filling. Tightly roll away from you until the entire burrito is secure. If you&#39;d like to crisp the outside of the burrito, heat in a lightly greased skillet over medium-high heat for 2 minutes per side. 

Enjoy immediately or follow storage instructions in notes below.

https://embed.mediavine.com/videos/d2ag2ow7c0gl2hdogvzn

The ultimate Vegetarian Burrito recipe featuring cilantro-lime rice, chipotle-spiced black beans, sautéed peppers and onions, and a zesty avocado cream sauce. Freezer-friendly and perfect for weekday meal prep.

Fast and healthy, this vegetarian burrito with black beans, chipotle chili, and feta uses only one pot and is ready in less than 30 minutes!

Vegetarian Burrito

brown rice

extra virgin olive oil

red bell pepper

green bell pepper

green onions (chopped (about 1 cup), divided)

black pepper

zucchini (ends trimmed and diced)

cumin (reduce to 1 teaspoon if sensitive to spice)

chipotle chili powder

garlic garlic

(15 ounces) black beans (rinsed and drained)

feta cheese

tortillas

medium ripe avocados (sliced)

Nonstick spray (optional for crisping the outside)

Non-fat Greek yogurt

lime (optional

Stir

If using leftover rice, heat it gently in a saucepan or the microwave with a few tablespoons of water as needed to keep it from drying out (if you are cooking your rice fresh, you’ll need 1/2 cup uncooked and it will already be hot). Stir in the lime zest, lime juice, cilantro, and a pinch of kosher salt. Cover and set aside to keep warm.

Saute

Heat the oil in a large sauté pan over medium heat. Add bell peppers, half of the green onions, salt, and black pepper and sauté until crisp-tender, about 4 minutes.

Drizzle

Add the zucchini, cumin, and chipotle chili powder. Continue to sauté until the vegetables are tender, about 5 minutes. If it any point the veggies start to stick, drizzle in a little additional oil as needed.

Cook

Add the black beans, salsa, and garlic. Mash the beans a little, using either a fork or the back of a spoon. Cook and stir until the beans are heated through, about 2 to 3 minutes. Stir in the feta and remaining green onions.

Roll

Fill and roll burritos: place your tortilla on a work surface and top with a small scoop of rice (about 1/4 cup for 1 medium burrito), spreading it so that it runs horizontally left to right. Top with about 2/3 cup of the bean filling. Arrange a few avocado slices on top. Fold the left and right edges of the tortilla up and partially over the filling towards the middle. Keeping the sides folded in, lift the bottom edge of the tortilla (the one closest to you) up and over the filling, then tightly roll the burrito away from you to secure.

If you’d like to crisp the outside of the burrito (HIGHLY recommend), heat a medium nonstick skillet over medium-high heat. Once the skillet is hot, coat with nonstick spray, then place the burrito in the pan seam-side down. Cook on each side for about 2 minutes, until lightly golden. Repeat with remaining burritos. Slice in half, then enjoy hot with desired toppings.

Try our vegetarian burritos filled with mushrooms, beans and corn, complemented by creamy avocado and subtle spice. Enjoy with a tomato salsa on the side

Veggie burritos

tomatoes

tbsp balsamic vinegar

parsley

avocados, stoned, peeled and sliced

lime

carrot

mushrooms

tomato purée

½ tsp chilli powder (hot

½ tsp ground cumin

paprika

kidney beans

can sweetcorn

cayenne pepper

cooked rice

lettuce

tsp soured cream

To make the salsa, combine the red onions, tomatoes, vinegar, half the parsley and half the oil, then season to taste. Toss the avocado slices with a splash of the lime juice, and set aside.

Heat the remaining oil in a non-stick pan over a medium-high heat and cook the onions for 5 mins, then stir in the grated carrot and mushrooms, and cook for 3-5 mins more until lightly browned. Mix in the tomato purée and spices, and cook for 3-5 mins until the purée turns dark red. Pour in 200ml water, the kidney beans, corn and remaining parsley. Cook for 5-6 mins until the mixture has reduced, thickened and is heated through. Season with the cayenne pepper and salt and pepper to taste.

Warm the tortillas following pack instructions and reheat the rice until piping hot. Assemble the burritos by topping the tortillas with the lettuce, vegetable filling and rice. Dot over the avocado slices and soured cream, then fold in one side of the tortillas and roll up. Serve warm, with the salsa on the side.

This easy black bean burrito can be made mild or spicy! It&#39;s protein-rich, plus everyone can customize with their own favorite toppings. Finish it on a skillet for crispy deliciousness!

Black Bean Burrito (Vegan!)

yellow onion (or 1/2 large)

salsa

roma tomatoes

jalapeño peppers

Tbsp. taco seasoning

burrito-sized tortillas*

rice

Tbsp. onion, finely diced (red, white, or yellow)

roma tomato, finely diced

Finely dice the onion and bell pepper.

In a large skillet over medium-high heat, sauté onion and bell pepper for about 8 minutes, stirring occasionally. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, dice the tomato. Finely dice the jalapeño, seeds and ribs removed. Mince the garlic.

When onion is softened, add jalapeño, garlic, and taco seasoning. Stir and cook for 1 minute.

Then add the black beans (rinsed and drained), salsa, and tomatoes. Stir to combine, then cover and reduce heat to medium. Cook for 10-15 minutes. Add roughly chopped cilantro during the last couple minutes of cook time.

Meanwhile, make the guacamole: Remove the peel and pit from the avocado. Place avocado in a small bowl and lightly mash with a fork. Add all remaining guacamole ingredients and stir to combine. Taste and adjust if needed.

Assemble your burritos. (I like to warm my tortillas in the microwave for 10-15 seconds to make them more pliable.) Down the center of a tortilla, add a scoop of rice (if using), then some black bean mixture, a dollop of guacamole, and any other toppings of choice. Tuck in the ends and tightly roll up.

Crispy option: Place the finished burrito on a grill pan or skillet over medium heat. Warm it on one side for 3-4 minutes or until slightly browned and crispy. Carefully flip and repeat on the other side.

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Top 7 vegetarian burrito recipes from across the web

The most viewed vegetarian burrito recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Bean and Quinoa Freezer Burri...

Sweet Potato Burrito Bowls

Kimchi Burritos

The Ultimate Vegetarian Burritos

Vegetarian Burrito

Veggie burritos

Black Bean Burrito (Vegan!)

The most viewed vegetarian burrito recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine