Get ready to wrap up a flavor fiesta with these 20 mouthwatering vegetable burrito recipes! From spicy black bean and sweet potato burritos to roasted veggie and avocado ones, we’ve got you covered. Whether you’re in the mood for a breakfast-inspired twist or a filling-packed lunch or dinner option, our collection of burrito recipes has something for everyone.
In this article, we’ll be exploring the world of vegetable burritos, highlighting the top 20 most delicious and unique recipes that are sure to tantalize your taste buds. From classic combinations like spinach and mushroom to more adventurous pairings like grilled eggplant and hummus, each recipe is carefully crafted to showcase the best of the season’s freshest produce.
So grab a tortilla and get ready to burrito-ify your meals with these 20 flavorful vegetable burritos!
Spicy Black Bean and Sweet Potato Burritos
Get ready to wrap up a flavorful meal with these spicy black bean and sweet potato burritos!
Ingredients:
– 1 medium 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 cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 tortillas
– Shredded cheese (optional)
– Salsa, sour cream, and avocado (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss sweet potato with olive oil, cumin, chili powder, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add black beans to the skillet and stir to combine with onion mixture. Cook for an additional 2-3 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling tortillas with roasted sweet potato, black bean mixture, and shredded cheese (if using).
Cooking Time: 25-30 minutes
Roasted Veggie and Avocado Burritos
These burritos are a flavorful and nutritious twist on traditional wraps, packed with roasted vegetables and creamy avocado. Perfect for a quick lunch or dinner that’s easy to make and customize.
Ingredients:
– 1 large bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1 large red onion, sliced
– 2 cloves garlic, minced
– 2 ripe avocados, diced
– 8-10 whole wheat tortillas
– 1 cup cooked black beans or pinto beans
– 1/4 cup shredded cheddar cheese (optional)
– Salt and pepper to taste
– Salsa, sour cream, and cilantro for toppings (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss bell pepper, zucchini, onion, and garlic with olive oil, salt, and pepper on a baking sheet.
3. Roast vegetables for 20-25 minutes or until tender.
4. In a large bowl, combine roasted vegetables, black beans, avocado, and cheese (if using).
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by filling with the vegetable mixture and adding toppings of your choice.
Cooking Time: 25 minutes
Spinach and Mushroom Breakfast Burritos
A delicious and filling breakfast option that combines the flavors of sautéed mushrooms and spinach with scrambled eggs and melted cheese, all wrapped up in a warm tortilla.
Ingredients:
– 1 cup fresh spinach leaves
– 1 cup sliced mushrooms (button or cremini)
– 2 large eggs
– 1/4 cup shredded cheddar cheese
– 1 tablespoon butter
– Salt and pepper to taste
– 4-6 tortillas
Instructions:
1. In a medium skillet, melt the butter over medium heat. Add the mushrooms and cook until they release their moisture and start to brown (about 3-4 minutes).
2. Add the spinach leaves to the skillet and cook until wilted (about 1 minute).
3. Crack in the eggs and scramble them with the mushroom-spinach mixture.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the burritos by spooning the egg-mushroom-spinach mixture onto a warmed tortilla, followed by shredded cheese. Roll up and serve.
Cooking Time: About 15 minutes
Grilled Zucchini and Corn Burritos
These burritos combine the sweetness of grilled zucchini and corn with the savory flavor of seasoned beef or chicken, all wrapped up in a warm tortilla. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 4-6 zucchinis
– 2 ears of corn, husked and silked
– 1 lb ground beef or chicken breast, cooked and seasoned with fajita seasoning
– 8-10 large flour tortillas
– 1 cup shredded Monterey Jack cheese (optional)
– Salsa, sour cream, and cilantro for topping
Instructions:
1. Preheat grill to medium-high heat.
2. Brush zucchinis and corn with olive oil and season with salt and pepper. Grill for 5-7 minutes per side 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 each tortilla with grilled zucchini, corn, and seasoned beef or chicken. Top with cheese (if using) and your desired toppings.
Cooking Time: 15-20 minutes
Cauliflower and Chickpea Spicy Burritos
Get ready to wrap up a flavorful meal with these spicy burritos packed with roasted cauliflower, chickpeas, and creamy avocado. Perfect for a quick lunch or dinner!
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 large tortillas
– 1 ripe avocado, diced
– Optional: sour cream, salsa, shredded cheese, cilantro
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. In a pan, heat chickpeas over medium heat with a pinch of salt and pepper.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by adding roasted cauliflower, chickpeas, avocado, and any desired toppings.
Cooking Time: 25-30 minutes
Mexican Street Corn Style Burritos
Get ready to transport your taste buds to the streets of Mexico with these flavorful burritos! This recipe combines the sweetness of grilled corn, spicy peppers, and creamy cheese for a snack that’s both satisfying and addictive.
Ingredients:
– 1 cup cooked rice
– 1 cup black beans, cooked
– 2 cups mixed bell peppers (jalapeño, Anaheim, and sweet)
– 2 tablespoons olive oil
– 1/4 cup cream cheese, softened
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 tortillas
– Shredded cheese, chopped cilantro (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill bell peppers for 5-7 minutes per side, until tender. Let cool.
3. In a large skillet, sauté olive oil and cream cheese until smooth. Add cumin, salt, and pepper; stir well.
4. Warm tortillas by wrapping in microwave-safe towel for 20 seconds.
5. Assemble burritos with grilled peppers, black beans, rice, and cheese mixture. Top with cilantro (if using).
Cooking Time: 15-20 minutes
Quinoa and Kale Stuffed Burritos
These flavorful burritos are packed with nutritious quinoa, kale, and cheese, making them a great option for a quick and easy meal or lunch on-the-go.
Ingredients:
– 1 cup cooked quinoa
– 2 cups chopped kale, stems removed
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6 large flour tortillas
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent.
3. Add garlic, cumin, and chopped kale. Cook until wilted, about 5 minutes.
4. Stir in cooked quinoa, black beans, and shredded cheese. 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. Spoon about 1/2 cup of the quinoa-kale mixture onto each tortilla, leaving a small border around edges.
7. Roll up burritos tightly and place seam-side down on a baking sheet. Bake for 10-12 minutes or until cheese is melted and tortillas are crispy.
Cooking Time: 15-20 minutes
Roasted Bell Pepper and Onion Burritos
Roasted Bell Pepper and Onion Burritos: A flavorful and filling twist on traditional burritos!
Ingredients:
– 2 large bell peppers, any color
– 1 large onion, sliced
– 8-10 tortillas (flour or whole wheat)
– 1 cup shredded cheddar cheese
– 1 can black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place bell peppers on a baking sheet, cut side up. Roast for 30-40 minutes or until skin is blistered and charred.
3. Remove peppers from oven and let cool. Peel off skin, discarding it, and slice into strips.
4. In a large skillet, cook sliced onions over medium heat until caramelized (about 20-25 minutes).
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by spreading beans, roasted peppers, onions, and cheese onto the tortilla, then sprinkle with cilantro.
Cooking Time: approximately 45-50 minutes
Spicy Lentil and Rice Burritos
Spicy Lentil and Rice Burritos Recipe
These flavorful burritos combine the comforting warmth of lentils and rice with a kick of heat from spicy peppers. Perfect for a quick and satisfying meal or snack, this recipe is easy to make and packed with nutritious goodness.
Ingredients:
– 1 cup cooked brown rice
– 1 cup cooked red lentils
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 1 jalapeño pepper, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 tortilla wraps
– Shredded cheese (optional)
Instructions:
1. In a large pan, heat the olive oil over medium-high heat.
2. Add the onion, bell pepper, and jalapeño; cook until tender, about 5 minutes.
3. Stir in the cumin, cooked lentils, and cooked rice. Season with salt and pepper to taste.
4. Warm the tortilla wraps according to package instructions.
5. Spoon the lentil and rice mixture onto a tortilla wrap, leaving a small border around the edges.
6. Add shredded cheese if desired, then fold the bottom edge of the tortilla up over the filling, followed by the sides and finally the top.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Sweet Corn and Black Bean Burritos
Looking for a delicious and healthy meal that’s easy to make? Look no further! This recipe combines the natural sweetness of sweet corn with the savory flavor of black beans, all wrapped up in a warm tortilla.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1 small onion, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (optional)
– Salsa, sour cream, and avocado for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the onion and bell pepper; cook until tender, about 5 minutes.
4. Stir in the cumin and cooked black beans; cook for an additional minute.
5. Fold in the corn kernels.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble burritos by spooning the filling onto a tortilla, adding cheese (if using), and topping with your favorite fixings.
Cook Time: 10-12 minutes
Grilled Eggplant and Hummus Burritos
These burritos combine the smoky sweetness of grilled eggplant with the creamy richness of hummus, all wrapped up in a warm flour tortilla. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup hummus
– 8-10 flour tortillas
– Salt and pepper, to taste
– Optional toppings: shredded lettuce, diced tomatoes, crumbled feta cheese
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush both sides of eggplant slices with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, until tender and lightly charred.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Spread about 1/4 cup hummus on each tortilla, leaving a small border around edges.
5. Add grilled eggplant slices on top of hummus.
6. Add desired toppings (if using).
7. Roll up burritos tightly and serve.
Cooking Time: 15-20 minutes
Poblano Pepper and Potato Burritos
A flavorful twist on traditional burritos, these Poblano Pepper and Potato Burritos combine the warmth of roasted poblanos with the comfort of mashed potatoes. Perfect for a cozy dinner or lunch.
Ingredients:
– 4 large poblano peppers
– 2-3 large potatoes, peeled and chopped
– 1/4 cup vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 tortillas
– Shredded cheese (optional)
– Sour cream or Greek yogurt (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the poblano peppers for 30 minutes, turning occasionally.
3. Meanwhile, boil the chopped potatoes until tender, then mash with a fork.
4. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
5. Add cumin, salt, and pepper to the skillet; stir to combine.
6. Once peppers are done, peel off skin, then chop into strips.
7. Assemble burritos by filling tortillas with mashed potatoes, roasted peppers, and a sprinkle of cheese (if using).
8. Serve hot with sour cream or Greek yogurt on top.
Cooking Time: 45 minutes
Jalapeño and Cabbage Stuffed Burritos
Add a spicy kick to your burrito game with this flavorful recipe that combines the crunch of cabbage, the heat of jalapeños, and the comfort of melted cheese.
Ingredients:
– 8-10 tortillas
– 1 head of cabbage, thinly sliced
– 2 jalapeños, seeded and chopped
– 1 cup shredded cheddar cheese
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the sliced cabbage and chopped jalapeños over medium-high heat until the cabbage is slightly caramelized and the jalapeños are softened.
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 cooked cabbage mixture, shredded cheese, and chopped cilantro.
5. Place burritos seam-side down on a baking sheet and bake for 10-12 minutes or until the cheese is melted and bubbly.
Cooking Time: 12-15 minutes
Roasted Butternut Squash Burritos
Transform the humble butternut squash into a flavorful filling, wrapped in a warm tortilla with your favorite toppings.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– Salt and pepper to taste
– 4 large flour tortillas
– Optional fillings: black beans, roasted chicken, diced tomatoes, shredded cheese, sour cream, cilantro
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel the butternut squash and cut it into 1-inch cubes.
3. Toss the squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Spoon roasted squash onto a tortilla, followed by your desired fillings.
6. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a burrito shape.
Cooking Time: 30-40 minutes (roasting squash) + 20-30 seconds (warming tortillas)
Spicy Tofu and Veggie Burritos
This recipe combines the protein-packed goodness of tofu with the bold flavors of roasted vegetables, all wrapped up in a warm flour tortilla. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 4 flour tortillas
– Shredded cheese, lettuce, tomatoes, and avocado (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add bell pepper and cook until tender.
4. Add tofu, black beans, chili powder, and cumin; stir to combine. Cook for 2-3 minutes or until heated through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos with the spicy tofu mixture and your choice of toppings.
Cooking Time: 15-20 minutes
Sweet Potato and Kale Burritos
This recipe combines the natural sweetness of sweet potatoes with the earthy flavor of kale, wrapped in a whole wheat tortilla. Perfect for a quick and healthy lunch or dinner.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 2 cups curly kale, stems removed and chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 whole wheat tortillas
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the chopped kale and cook until wilted.
4. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
5. Assemble the burritos by filling with sweet potato mixture, kale mixture, and any desired cheese.
6. Cook for an additional 2-3 minutes or until cheese is melted (if using).
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Roasted Carrot and Chickpea Burritos
Roasted Carrot and Chickpea Burritos: A flavorful and nutritious twist on traditional burritos!
Ingredients:
– 1 large carrot, peeled and chopped into 1-inch pieces
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4-6 whole wheat tortillas
– Optional: avocado, sour cream, salsa, shredded cheese for toppings
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss carrot pieces with 1 tablespoon olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
3. In a separate pan, heat the remaining 1 tablespoon olive oil over medium heat. Add sliced onion and cook until translucent, about 5 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling with roasted carrots, chickpeas, sautéed onions, and any desired toppings.
Cooking Time: 35-40 minutes
Zucchini and Pinto Bean Burritos
This recipe combines the flavors of roasted zucchini and pinto beans with classic burrito fillings, all wrapped up in a warm tortilla. Perfect for a quick lunch or dinner.
Ingredients:
– 1 medium zucchini
– 1 cup cooked pinto beans
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 large tortillas
– Optional toppings: shredded cheese, salsa, avocado, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss zucchini with olive oil, onion, garlic, and cumin. Roast for 20-25 minutes or until tender.
3. In a large pan, heat the roasted zucchini mixture over medium heat. Add cooked pinto beans and season with salt and pepper to taste.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by spooning the zucchini-bean mixture onto a tortilla, followed by any desired toppings.
6. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Spicy Cauliflower and Rice Burritos
A flavorful twist on traditional burritos, this recipe combines roasted cauliflower with spicy rice and creamy avocado for a deliciously healthy meal.
Ingredients:
– 1 head of cauliflower
– 2 cups cooked white rice
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 large tortillas
– Avocado or guacamole for topping (optional)
– Shredded cheese or sour cream for topping (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender.
4. Cook rice according to package instructions.
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, cooked rice, black beans, and any desired toppings.
Cooking Time: 25 minutes
Grilled Portobello and Avocado Burritos
Elevate your burrito game with this simple yet impressive recipe, featuring the earthy flavor of grilled portobello mushrooms and creamy avocado.
Ingredients:
– 4 large portobello mushrooms
– 2 ripe avocados
– 1 red bell pepper, sliced
– 1 small onion, thinly sliced
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: salsa, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush mushrooms with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, until tender.
3. Meanwhile, sauté sliced onion and bell pepper in a little oil until softened.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble burritos by placing grilled mushrooms, sautéed vegetables, and sliced avocado onto each tortilla. Add desired toppings and serve.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your mealtime with these 20 flavorful vegetable burrito recipes! From classic black bean and sweet potato to spicy lentil and rice, there’s something for everyone. Savor the flavors of roasted bell peppers and onions or grilled zucchini and corn. For a breakfast twist, try spinach and mushroom or quinoa and kale stuffed burritos. Whether you’re in the mood for something bold and spicy or light and fresh, these recipes are sure to satisfy your cravings. So go ahead, wrap yourself up in a delicious veggie burrito!
Leave a Reply