Vegetarian Burrito

As I stood in my kitchen, the aroma of fresh ingredients wafting through the air, I couldn’t help but feel a wave of nostalgia wash over me. The Vegetarian Burrito has always been a family favorite, a cherished recipe that brings everyone together. I remember the first time I attempted to make it—my grandmother guided me, showing me how to layer the flavors perfectly. It’s a dish that’s not just about cooking; it’s about sharing stories and creating memories around the table. Each bite is a celebration of vibrant vegetables, hearty beans, and soft tortillas, all wrapped up in a warm embrace. I can still hear the laughter and chatter as we gathered around, eagerly anticipating the first bite of those delicious burritos. With a few simple ingredients, you can transform a regular weeknight into a festive occasion. Whether you’re feeding a crowd or just looking for a comforting meal, this recipe is sure to impress. So, let’s dive into the world of flavor and texture with this incredible Vegetarian Burrito.

Everything You Need for Vegetarian Burrito

In the heart of every great burrito lies a collection of fresh and vibrant ingredients that work harmoniously together. The Vegetarian Burrito showcases wholesome staples such as brown rice, black beans, and a medley of colorful vegetables. Each component not only contributes to the dish’s delicious flavor but also offers a unique texture, making every bite an adventure. This recipe is all about celebrating the beauty of simple, natural ingredients that come together to create something truly special.

• 1 ½ cups cooked brown rice: A wholesome base that provides fiber and nutrients.
• 2 tablespoons finely chopped cilantro: Adds a refreshing herbal note.
• Zest and juice of 1 medium lime: Brings brightness and acidity to balance the flavors.
• 1 tablespoon extra virgin olive oil: For sautéing vegetables and adding richness.
• 1 red bell pepper: Sweet and crunchy, adding color and texture.
• 1 green bell pepper: Complements the red bell pepper with its slightly bitter taste.
• 1 small bunch green onions: Adds a mild onion flavor and freshness.
• ½ teaspoon kosher salt: Enhances all the flavors.
• ½ teaspoon ground black pepper: Adds a touch of heat.
• 1 zucchini: Tender and mild, absorbing flavors beautifully.
• 2 teaspoons ground cumin: A warm spice that adds depth and earthiness.
• ½ teaspoon chipotle chili powder: Introduces a smoky kick (optional).
• 3 cloves minced garlic: Aromatic and flavorful, essential for depth.
• 1 can (15 ounces) black beans: Provides protein and heartiness.
• ¼ cup of your favorite salsa: For added flavor and moisture.
• 4 ounces crumbled feta cheese: Creamy and tangy for extra flavor.
• 6 whole wheat tortillas: The vessel for all these delicious fillings.
• 2 medium ripe avocados: Creamy texture and rich flavor.
• Nonstick spray: Optional for crisping the outside of the burrito.
• Non-fat Greek yogurt or sour cream: Optional toppings for creaminess.
• Additional lime wedges: For garnish and extra zing.

Putting Together Vegetarian Burrito

Creating the perfect Vegetarian Burrito is a fun and rewarding process! You’ll be amazed at how easily everything comes together. Follow these detailed steps, and you’ll have a delicious meal ready to share with family and friends.

1. Start by preparing your base. If using leftover rice, gently heat it in a saucepan or the microwave, adding a few tablespoons of water to keep it moist. If cooking fresh rice, measure out half a cup of uncooked brown rice and cook it according to package instructions until fluffy. Once ready, mix in the lime zest, lime juice, cilantro, and a pinch of kosher salt. Cover and set aside to keep warm.
2. Next, heat a tablespoon of olive oil in a large sauté pan over medium heat. Once the oil is shimmering, add the diced red bell pepper, green bell pepper, half of the chopped green onions, kosher salt, and black pepper. Sauté for about four minutes until the vegetables are crisp-tender, stirring occasionally to ensure they cook evenly.
3. Now, it’s time to add more flavor! Toss in the diced zucchini, ground cumin, and chipotle chili powder. Continue to sauté for another five minutes or until all the vegetables are tender and well combined. If at any point they start to stick to the pan, drizzle in a little more olive oil to prevent burning.
4. Once the vegetables are cooked, stir in the drained and rinsed black beans, your chosen salsa, and minced garlic. Use a fork or the back of a spoon to mash the beans slightly, allowing their creamy texture to meld with the rest of the filling. Cook for an additional two to three minutes, until everything is heated through and well mixed. Finally, fold in the crumbled feta cheese and the remaining chopped green onions.
5. Now comes the fun part—assembling the burritos! Take a warm wheat tortilla and lay it flat on a clean surface. Spoon a small scoop of the prepared rice (about a quarter cup) onto the tortilla, spreading it horizontally across the center. Top this with approximately two-thirds of a cup of the bean and vegetable mixture, ensuring even distribution. Add a few slices of avocado on top for richness.
6. To roll the burrito, begin by folding the left and right edges of the tortilla inwards, partially covering the filling. Then, take the bottom edge of the tortilla (the side closest to you) and fold it over the filling. Tightly roll the burrito away from you, ensuring it stays secure as you go. Repeat this process until all the filling is used up.
7. If you want to add an extra crispy texture to your burritos (which I highly recommend), heat a medium nonstick skillet over medium-high heat. Once hot, lightly coat the pan with nonstick spray. Place a rolled burrito seam-side down in the skillet and cook for about two minutes on each side, until golden brown and crispy. This step adds an irresistible crunch to the burritos and elevates the overall dish.
8. Once cooked, remove the burritos from the pan and slice them in half diagonally to reveal the colorful filling inside. Serve hot with a dollop of non-fat Greek yogurt or sour cream, and squeeze fresh lime juice over the top for added zing!

Customization Ideas

One of the joys of making the Vegetarian Burrito is its flexibility. You can easily tailor it to suit your taste or dietary requirements. Here are some ideas to customize your burrito experience:

• Storage: Leftover burritos can be stored in an airtight container in the refrigerator for up to three days. Reheat thoroughly before enjoying.
• Freezing: You can freeze unassembled burritos. Wrap each burrito tightly in foil and freeze for up to three months. When ready to eat, thaw in the fridge overnight before reheating.
• Pairing: Serve your burritos with a side of Mexican rice or a fresh green salad for a full meal.
• Vegetable swap: Substitute with seasonal vegetables such as spinach, corn, or mushrooms for different flavor profiles.
• Spice it up: Add in jalapeños or a dash of hot sauce for an extra kick.
• Vegan option: Omit the feta cheese and use a plant-based yogurt for an entirely vegan version.
• Breakfast burrito: Add scrambled eggs or tofu for a delicious breakfast twist.

Serving Ideas for Vegetarian Burrito

When it comes to serving the Vegetarian Burrito, the options are endless! Here are some great ideas to enhance your meal:

• With a dipping sauce: Pair your burritos with a zesty lime crema or your favorite salsa for added flavor.
• Perfect for lunch: These burritos make an excellent lunch option. Pack them with fresh fruit or chips for a complete meal.
• Great for gatherings: Set up a burrito bar at your next gathering, allowing guests to customize their own burritos with a variety of toppings.
• Meal prep: Make these burritos ahead of time for busy weeknights. They are perfect for quick dinners on the go.
• Seasonal pairings: Serve with a fresh corn salad or grilled vegetables during summer for a light and satisfying meal.
• Kid-friendly: These burritos are a hit with kids! Let them pick their fillings and toppings for a fun family meal.
• Hot or cold: Enjoy the burritos hot off the skillet or cold as a refreshing wrap.

FAQ

Conclusion

The Vegetarian Burrito is more than just a meal; it’s an experience filled with flavor, color, and nutrition. Each bite showcases the beauty of fresh ingredients combined in a way that brings comfort and joy. I encourage you to try making this dish at home. You’ll find that it’s not only quick and easy but also a delightful way to share good food with your loved ones. Don’t wait—get started on your very own Vegetarian Burrito today!

Vegetarian Burrito

The ultimate comfort food, these Vegetarian Burritos are packed with flavor and freshness. Loaded with wholesome ingredients, they make for an easy weeknight dinner that the whole family will love. Try them tonight for a deliciously satisfying meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 320 kcal

Equipment

• Wooden Spoon
• Frying Pan
• Skillet
• Chef's Knife
• Cutting Board

Ingredients

  

• 1.5 cups brown rice
• 2 tablespoons cilantro
• 1 medium lime zest and juice
• 1 tablespoon olive oil
• 1 red bell pepper
• 1 green bell pepper
• 1 bunch green onions about 1 cup, divided
• 0.5 teaspoon kosher salt plus a pinch or two
• 0.5 teaspoon black pepper
• 1 zucchini ends trimmed and diced
• 2 teaspoons ground cumin reduce to 1 teaspoon if sensitive to spice
• 0.5 teaspoon chipotle chili powder reduce to 1/4 teaspoon if sensitive to spice
• 3 cloves garlic or 1 teaspoon garlic powder
• 15 ounces black beans rinsed and drained
• 0.25 cup salsa plus additional for serving
• 4 ounces feta cheese
• 6 wheat tortillas 8-inch size or larger for bigger burritos
• 2 avocados sliced
• nonstick spray optional for crisping the outside
• Greek yogurt or sour cream, optional for serving
• lime wedges optional for serving

Instructions

 

• If using leftover rice, heat it gently in a saucepan or the microwave with a few tablespoons of water as needed to keep it from drying out (if you are cooking your rice fresh, you’ll need 1/2 cup uncooked and it will already be hot). Stir in the lime zest, lime juice, cilantro, and a pinch of kosher salt. Cover and set aside to keep warm.
• Heat the olive oil in a large sauté pan over medium heat. Add bell peppers, half of the green onions, kosher salt, and black pepper and sauté until crisp-tender, about 4 minutes.
• Add the zucchini, ground cumin, and chipotle chili powder. Continue to sauté until the vegetables are tender, about 5 minutes. If at any point the veggies start to stick, drizzle in a little additional olive oil as needed.
• Add the black beans, salsa, and garlic. Mash the beans a little, using either a fork or the back of a spoon. Cook and stir until the beans are heated through, about 2 to 3 minutes. Stir in the feta cheese and remaining green onions.
• Fill and roll burritos: place your tortilla on a work surface and top with a small scoop of rice (about 1/4 cup for 1 medium burrito), spreading it so that it runs horizontally left to right. Top with about 2/3 cup of the bean filling. Arrange a few avocado slices on top. Fold the left and right edges of the tortilla up and partially over the filling towards the middle. Keeping the sides folded in, lift the bottom edge of the tortilla (the one closest to you) up and over the filling, then tightly roll the burrito away from you to secure.
• If you’d like to crisp the outside of the burrito (HIGHLY recommend), heat a medium nonstick skillet over medium-high heat. Once the skillet is hot, coat with nonstick spray, then place the burrito in the pan seam-side down. Cook on each side for about 2 minutes, until lightly golden. Repeat with remaining burritos. Slice in half, then enjoy hot with desired toppings.

Notes

• Leftover filling: can be refrigerated in an airtight container for up to 5 days. Rewarm filling and fill burritos just before serving.
• Reduce spice: The recipe written as is will have a bit of a kick to it. If you are sensitive to spice, reduce the spices as indicated in the ingredient list.

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