Best Veggie Burritos Recipes

BLACK BEAN VEGGIE BURRITOS

Steps:

• In a large microwave-safe bowl, combine the sweet potato, onion and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender. Stir in the beans, corn, green pepper, lemon juice, garlic and seasonings., Spoon a heaping 1/2 cup filling off center on each tortilla. Sprinkle with 1/4 cup cheese. Fold sides and ends over filling and roll up., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Serve with yogurt and salsa.

ALEX'S VEGGIE-PACKED BURRITOS

Steps:

• For the veggies: Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
• Add the cauliflower, green and yellow bell peppers, red onion and garbanzo beans to the prepared sheet pan. Drizzle with the olive oil. Mix together the chili powder, cumin, paprika, salt, pepper, turmeric and cinnamon in a small bowl. Sprinkle over the vegetables and toss to fully coat.
• Roast until the vegetables are deep in color and tender, 15 to 17 minutes.
• For the burritos: To build, lay out one of the tortillas. Spread 2 tablespoons of the hummus onto the burrito. Top with 3 tablespoons of the rice. Add 1/2 cup of the roasted vegetables. Drizzle over 1 tablespoon of tzatziki. Add 1/2 cup of the kale and hot sauce to taste if using. Fold the edges and roll tightly. Wrap in foil until ready to eat; repeat with the remaining tortillas and toppings.

CHIPOTLE VEGGIE BURRITOS

Steps:

• Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.
• Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.
• Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
• Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.

GRILLED VEGGIE BURRITOS

Steps:

• Prepare a grill for medium heat.
• Split the yellow squash and zucchini lengthwise down the middle. Brush them and the corn with olive oil, sprinkle with salt and pepper and grill until the veggies are somewhat soft and have nice grill marks. Allow to cool slightly, then cut the squash and zucchini into large dice. Scrape the corn from the cob.
• Warm the tortillas in a microwave. Heat the black beans in a pot and mash with a fork.
• To build the burritos, heap some Garlic Cilantro Lime Rice, mashed beans and diced veggies in the middle of each tortilla. Top with grated cheese, chopped tomatoes, chopped onions and sour cream. Tuck in the ends and roll into a burrito shape.
• Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
• Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
• 2012 Ree Drummond, All Rights Reserved

FREEZER-PREP VEGGIE BREAKFAST BURRITOS RECIPE BY TASTY

Steps:

• Heat a large skillet over medium heat with a drizzle of olive oil. Add the onion and cook for 3 minutes, or until translucent. Add the bell peppers and mushrooms and season with salt. Sauté for 1-2 minutes, then cover and cook for 5 minutes, until the peppers and mushrooms are softened.
• Add the kale and cook until wilted. Remove the veggies from the pan and set aside. Wipe out the pan.
• In a bowl, combine the eggs, milk, salt, and pepper. Whisk to combine. Set aside.
• Heat another drizzle of olive oil in the clean pan. Add the eggs and cook until scrambled to your liking. Remove from the heat.
• Lay a tortilla on a clean work surface. Add about ⅛ of the eggs and cooked vegetables, 2 ounces of beans, and ½ tablespoon each of the cheddar and Monterey Jack cheeses to the center. Fold in the sides of the tortilla, then roll into a burrito. Repeat with the remaining ingredients.
• Heat a clean skillet over medium-high heat. Sear the burritos on both sides, starting with the seam side, until the tortilla is brown and crisp.
• Wrap the burritos individually in foil or reusable beeswax wraps. They will keep in the freezer for up to 3 weeks.
• When ready to eat, unwrap a burrito and microwave for 3 minutes. Serve with salsa.
• Calories: 345 Total fat: 12 grams Total carbs: 41 grams Dietary fiber: 10 grams Sugars: 4 grams Protein: 20 grams
• Enjoy!

MAKE-AHEAD VEGGIE BREAKFAST BURRITOS

Steps:

• Heat 2 large frying pans with 1 tablespoon olive oil in each.
• Cook and stir onion, bell peppers, jalapenos, and garlic in one pan until tender, 5 to 7 minutes. Add black beans and cilantro and cook, 2 to 3 minutes more.
• Mix eggs, milk, and 1/2 cup Mexican cheese together in a small bowl. Pour into the second frying pan. Scramble the eggs until they just become solid, 3 to 4 minutes. Combine the egg and vegetable mixtures and season with salt and pepper.
• Wipe one frying pan off with a paper towel. Warm each tortilla in the frying pan over low heat.
• Lay each tortilla on a sheet of foil and place about 1 tablespoon of the remaining cheese in the center followed by about 2 large tablespoons of the filling. Roll burritos by folding in the sides first and rolling away from you while holding in the filling. Wrap burritos in foil and freeze all in a zip-top bag.

BAKED VEGGIE TEX MEX BURRITOS

Steps:

• Heat oven to 350.
• In large saute pan over medium heat.
• saute vegetables in the salad dressing until just cooked.
• add salsa and heat through.
• add 1/2 cup of the cheese.
• stir until melted.
• lay tortillas on flat surface.
• divide veg mixture among them.
• fold each into burritos.
• Place on cookie sheet lined with parchment paper.
• sprinkle remaining cheese over.
• bake for 15-20 min or until just crisp.
• Add toppings of your choice.

VEGGIE BURRITOS

Steps:

• Heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil about 5 minutes, stirring frequently, until tender. Stir in bell peppers, carrots, garlic, chile, oregano, cumin and salt. Cook 5 minutes, stirring frequently. Stir in water. Reduce heat to low. Cover; cook 5 to 10 minutes or until vegetables are crisp-tender.
• Spread about 3 tablespoons refried beans on each tortilla. Spoon about 1/3 cup vegetable mixture and 1/4 cup cheese onto each tortilla. Fold sides up over filling; roll up tortilla. On ungreased large cookie sheet, place burritos, seam sides down, about 1 inch apart. Brush tops and sides with salsa.
• Bake 18 to 22 minutes or until thoroughly heated. Serve topped with additional salsa and sour cream, if desired.

GARBANZO BEAN AND VEGGIE BURRITOS

Steps:

• Heat 1 1/2 tablespoons olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes. Add 1/2 of the chopped tomatoes; cook and stir for 1 minute. Add garbanzo beans, 1 tablespoon lemon juice, and 1 teaspoon olive oil; cover skillet and cook, stirring occasionally, until heated through, about 10 minutes.
• Heat butter and remaining 1 teaspoon olive oil in a separate skillet over medium heat; cook and stir zucchini, yellow squash, and green bell pepper until tender, about 5 minutes. Season with salt and black pepper.
• Mix remaining 1 tablespoon lemon juice into garbanzo bean mixture; cover and cook for 5 minutes more. Mash garbanzo beans with a potato masher while skillet is still over heat until desired consistency is reach. Mix cumin, chili powder, and paprika into garbanzo beans; stir to coat.
• Layer garbanzo bean mixture, vegetable mixture, and remaining tomatoes onto each tortilla; top with Cheddar cheese and hot sauce. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito.

ROCK 'N' MOLE VEGGIE BURRITOS

Steps:

• For each tortilla divide the ingredients, adding the mole sauce last.
• Garnish with cilantro leaves and roll up burrito fashion.
• Begin by rolling the tortilla 1/4 up, stop, fold in sides and finish rolling up. Serve seam side down.
• Hurray for copycat recipes!

ROASTED VEGGIE AND BLACK BEAN BURRITOS RECIPE - (4.4/5)

Steps:

• In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 F degree oven for 20 minutes, tossing around halfway through. Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use. Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray. Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together. Bake in 375 F degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time. Makes about 6 burritos. Tip: Premake your burritos and wrap them in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!