This healthy and easy Vegetarian Burritos recipe is freezer friendly, perfect for meal prep, to make ahead, and super delicious. Packed with black beans, brown rice, quinoa, veggies, cheese and Mexican spices this will be a new family dinner or lunch favorite. Pair with salsa, sour cream or guacamole for the best finish! {VIDEO} #burritos #vegetarian #healthy #mealprep #freezermeal
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5 from 5 votes

Vegetarian Burritos Recipe

This easy Vegetarian Burritos Recipe combines beans, quinoa, veggies and of course cheese for a healthy lunch on the go or weeknight dinner. Add meat or easily make it vegan to customize to your family's personal tastes. Enjoy with salsa, sour cream, or guacamole for some extra yumminess!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Main Dish
Cuisine: American, Mexican, Tex-Mex
Keyword: best vegetarian burritos recipe, easy vegetarian burritos recipe, freezer burritos recipe
Servings: 8 Servings
Calories: 485kcal
Author: Caitlyn Erhardt

Ingredients

Optional Extras for Serving

  • Salsa
  • Sour Cream (or Plain Greek Yogurt)
  • Guacamole
  • Cilantro
  • Lime Juice

Instructions

  • Cook your quinoa/brown rice according to package instructions either on the stove top or in the microwave. I like just using microwavable packages to save time but you can do either. While to rice is cooking slice onion, peppers (removing ribs and seeds) into strips or a large dice.
  • Add sliced onion, peppers, olive oil and taco seasoning to a small skillet and saute on medium heat for 5 minutes or until veggies are soft. Add corn to skillet and cook another 1-2 minutes. Remove from heat and set aside.
  • Wrap tortillas in several damp paper towels and microwave for 30 seconds until warm. While the tortillas are warming open and rinse canned black beans.
  • Once all your fillings are prepped it is time to fill the burritos. In the upper-center of a warm tortilla add 1/4 cup each of rice/quinoa, black beans, veggies, and cheese. Then a tbsp of taco sauce. You can add more cheese if you wish, and if you are substituting meat you will not need as much of the other ingredients.
  • Once filled, fold sides of tortilla over on top of filling and roll the the tortilla away from you folding over on itself. Use your fingers to keep the sides secure and the filling in. Repeat filling and rolling until all tortillas are filled.
  • Warm a skillet or grill pan on the stove top on medium heat and spray with cooking spray. Add burritos seam side down and cook 5 minutes until warm through then flip and repeat. Enjoy warm with optional extras, enjoy!
    See Recipe Notes for freezer storage options, and alternate cooking methods.
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Video

Notes

  • Leftover Storage: Store leftover burritos in an airtight container in the fridge for up to 4 days. Rewarm in the microwave (~60 seconds) or oven (350 degrees for 10-15 minutes) until warm. 
  • Freezer Option: Store rolled, uncooked burritos wrapped in foil in a freezer bag for up to 3 months. When ready to eat bake frozen burritos in the oven at 350 degrees for 30 minutes until warmed through. Alternatively, you microwave on the defrost setting for 5-7 minutes. 
  • Alternate Cooking Options: 1 Oven: Bake in the oven on a cookie sheet seem side down at 350 degrees for 10-15 minutes until warmed through. 2 Microwave: Microwave burritos for 30-60 seconds until warmed through.
  • Vegan Options: To make this recipe vegan you can use vegan cheese, or add cooked tofu to the burritos. 
  • Meat Options: Add cooked chicken, pork or meat to your burritos in place of some of the rice, beans and vegetables. Some great options include Cilantro Lime Chicken, Grilled Skirt Steak, Crockpot Pork Carnitas, rotisserie chicken, cooked taco meat or any of your other favorites! If using meat you will need less rice, beans and veggies than the recipe calls for. 
  • Serving Options: I love enjoying my burrito with salsa and guacamole. Some other ideas for serving are hot sauce, cilantro, sour cream, Chimichurri Sauce, or warm Queso cheese. 

Nutrition

Serving: 1Burrito | Calories: 485kcal | Carbohydrates: 85.1g | Protein: 14.3g | Fat: 10.3g | Saturated Fat: 2.5g | Cholesterol: 8mg | Sodium: 558mg | Potassium: 394mg | Fiber: 7.5g | Sugar: 3.2g | Vitamin A: 300IU | Vitamin C: 35.5mg | Calcium: 160mg | Iron: 4.1mg
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