Name: Vegetarian Burritos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 large flour tortillas; 2 cups cooked rice (white or brown); 1 can (15 oz) black beans or pinto beans, drained and rinsed; 1 cup bell peppers, sliced; 1 medium onion, sliced; 1 cup corn kernels; 2 cloves garlic, minced; 2 tbsp olive oil; 1 tsp chili powder; 1 tsp ground cumin; 1/2 tsp paprika; Salt and black pepper, to taste; 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend); 1/4 cup fresh cilantro, chopped; 1/2 cup salsa or pico de gallo; 1/2 cup sour cream or Greek yogurt (optional); 1 avocado or 1/2 cup guacamole (optional)

Why You’ll Love This Recipe

These burritos are customizable, easy to make, and perfect for busy weeknights. They’re freezer-friendly, great for meal prepping, and can be made with everyday pantry staples. Whether you’re vegetarian or just looking for a lighter option, these burritos deliver comfort and flavor in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Large flour tortillas
Cooked rice (white or brown)
Black beans or pinto beans (canned or cooked)
Bell peppers, sliced
Onion, sliced
Corn kernels
Garlic, minced
Olive oil
Chili powder
Ground cumin
Paprika
Salt and black pepper
Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Fresh cilantro
Salsa or pico de gallo
Sour cream or Greek yogurt (optional)
Avocado or guacamole (optional)

Directions

Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell peppers, sautéing until softened.
Stir in corn, beans, rice, and seasonings. Cook for 5 minutes until warmed through.
Warm tortillas in a dry skillet or microwave.
Spoon filling onto each tortilla, sprinkle with cheese, and top with salsa, avocado, and cilantro.
Fold the sides over and roll tightly into burritos.
Serve immediately, or sear burritos in a skillet for a golden, crispy exterior.

Servings and timing

Serves 4 people.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Breakfast Burritos: Add scrambled eggs and breakfast potatoes.
Vegan: Use dairy-free cheese and omit sour cream.
Spicy Kick: Add jalapeños or hot sauce.
Grain Swap: Replace rice with quinoa or couscous.
Roasted Veggies: Use roasted zucchini, mushrooms, or sweet potatoes for extra depth.

Storage/Reheating

Wrap burritos tightly in foil or plastic wrap and refrigerate for up to 4 days.
To freeze, wrap individually in foil and store in a freezer bag for up to 3 months.
Reheat refrigerated burritos in the microwave for 1–2 minutes or frozen burritos for 3–4 minutes, flipping halfway. For a crispy texture, reheat in a skillet or oven.

FAQs

Can I make these burritos ahead of time?

Yes, they’re perfect for meal prep and freezer-friendly.

What kind of beans work best?

Black beans and pinto beans are the most common, but kidney beans also work well.

How do I keep burritos from falling apart?

Don’t overfill and be sure to fold and roll tightly.

Can I use corn tortillas instead of flour?

Corn tortillas are smaller and more fragile, but you can use them if warmed first.

What cheese is best?

Cheddar, Monterey Jack, or a Mexican blend melts beautifully.

How do I add more protein?

Add tofu, tempeh, or extra beans for a protein boost.

Can I make these gluten-free?

Yes, use gluten-free tortillas.

Do I have to cook the rice fresh?

No, leftover rice works great in this recipe.

Can I bake the burritos?

Yes, place them seam-side down in a baking dish, sprinkle with cheese, and bake until warm.

What sauces go well with vegetarian burritos?

Salsa, guacamole, sour cream, or chipotle sauce are all excellent choices.

Conclusion

Vegetarian Burritos are a hearty, flexible, and satisfying meal that proves going meatless doesn’t mean sacrificing flavor. Packed with beans, rice, veggies, and seasonings, they’re easy to make, freezer-friendly, and perfect for weeknights, meal prep, or gatherings.