Vegetarian Burrito With Black Beans And Rice Wellplated Com

No matter the weather, burritos give me carefree vacation feels, because they remind me of trips to California, where Mission burritos (named for the Mission neighborhood of San Francisco where they originated) reign supreme. Plus, while I do love a good ol’ Chipotle Burrito Bowl, there is something about wrapping everything up in a big tortilla that makes a meal more fun. This easy vegetarian burrito recipe is ready in 30 minutes and needs only one big skillet to prepare. More eating, less washing. That’s carefree too!

How to Make a Satisfying Vegetarian Burrito

It’s important to me that every vegetarian dinner recipe on this site is so filling and flavorful, you don’t miss the meat. Burritos are great for vegetarians to eat, because they contain so many important food groups and it’s easy to add plant-based protein (thank you beans!).

Brown rice and black beans provide fiber and protein, two critical nutrients to help keep you full.Avocado and cheese provide the satisfaction factor and make the burritos a little creamy.Sautéed vegetables turn these healthy veggie burritos into an all-in-one meal.Smoky spices like chipotle chili powder and cumin bring the heat and make these veggie burritos anything but bland.

The Ingredients

Vegetables. With an array of colorful, delicious veggies, these bean burritos are healthy and flavorful! Both the bell peppers and zucchini add wonderful sweetness.

Brown Rice. The rice helps hold the filling together and makes the burrito more satisfying. Lime + Cilantro. Cilantro and lime zest and juice add brightness, acidity, and flavor to the rice.Perfect for making cilantro-lime rice.Black Beans. Rich in plant-based protein and fiber, beans make burritos a healthy vegetarian option (and Bean Tostadas agree). Use a can for convenience or plan ahead and make your own Instant Pot Black Beans.

Spices. Cumin and chipotle chili powder add earthy, smoky, and warm flavors to the filling. Salsa. You can use any salsa or sauce you like here, even pico de gallo. If you like your burritos to be spicy, use a salsa with some heat. Feta. Feta is an ideal cheese for these burritos. It’s salty and turns creamy against the warm filling. Avocado. The butteriness of avocado is scrumptious with the burrito filling. Flour Tortilla. Like a warm, lightly-toasted hug wrapped around the burrito filling. I used whole wheat tortillas for an extra nutrition boost. Could try gluten-free tortillas!

The Directions

Storage Tips

To Store. Refrigerate burritos in an airtight storage container for up to 4 days. To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave. To Freeze. See “How to Make Freezer Burritos” below for a vegetarian burrito freezer tutorial.

Recommended Tools to Make this Recipe

Non-Stick Skillet. You can cook the veggies and toast the burritos in these pans.Extra Large Cutting Board. Never run out of cutting space again!Sharp Chef’s Knife. A high-quality knife can make a world of difference.

A fast, filling, and nutritious vegetarian recipe that perks up any mealtime? You can also add chopped grilled steak (see these Flank Steak Tacos for a cooking suggestion), or browned ground beef or turkey; this healthy Taco Salad has tips for seasoning ground meat.

Prepare and toast the burritos as directed. Let cool. Once the burritos are cool, place them in a single layer on a baking sheet. Freeze until solid. Wrap each frozen burrito tightly with aluminum foil, then transfer it to an airtight freezer-safe storage container or ziptop bag. Freeze for up to 3 months.

To Reheat Frozen Burritos. Frozen burritos can be thawed in the refrigerator overnight or reheated straight from frozen. To reheat in the oven, place the aluminum foil-wrapped burrito on a baking sheet in the oven at 350 degrees F until warmed through. If reheating in the microwave, remove the aluminum foil before heating the burrito.