Wrap your hands around this Vegetarian Burrito—a mammoth Mexican MEATLESS meal that is chock-full of delicious black beans and Spanish rice, plus all the veggie fixins one tortilla can hold without exploding.
Whenever I go to a Mexican restaurant (yes, Chipotle counts as a Mexican restaurant!) I always get a burrito. Of course, I will have a bite of my husband’s taco and snack on the tortilla chips they bring out first, but for my entree, I go for the burrito. They are always so huge; I feel like I’m getting more bang for my buck. As for which kind of meat I want in them, I start pondering that long before we’ve even left the house. Not that all that prep work does me any good. I’m not partial to any one, in particular, and so, most of the time it comes down to whichever pops into my head when the server asks for my order. (Yes, I’m cool under pressure).
The last time we went to our favorite Mexican place, though, a funny thing happened. When I was asked what meat I wanted, my mind went blank. I don’t know what came over me. Maybe, on some level, I was tired of meat burritos. In any case, when the server suggested a meatless one, I nodded docilely. What have I done? I thought to myself in the aftermath. Out came my burrito a little while later (apparently, veggie meals take much less time to cook). I was amazed at the size. This was one full burrito! I sliced into it and saw all the ingredients listed below: black beans, Spanish rice, lettuce, peppers, onion. I could smell the slight citrus of the lime, the heat of the spice.
By the end of the meal, I had a new addition to my list of acceptable burritos. After you make this recipe, you will, too.
Can I make my own taco seasoning?
Yes, you can. In fact, it’s pretty straightforward provided you have a stocked spice rack. Here’s a recipe you can use. Just grab the following ingredients, mix them up, then store in an airtight jar: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes (optional, for spiciness), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. I like to make this in large quantities so I always have some at my disposal—you may be surprised by how quickly you run out!
Ingredients
- 1 1/2 cups cooked black beans, drained and rinsed
- 1 tbsp lime juice
- 2 tsp taco seasoning mix
- 3 tsp olive oil, divided
- 1/4 tsp salt
- freshly ground black pepper
- 2 red bell peppers, sliced
- 6 large flour tortillas
- 2 cups spinach or lettuce
- 2 cups cooked Spanish rice or cilantro lime rice
- 1 cup guacamole
- 1/2 cup pickled red onions
- 1/4 cup fresh cilantro leaves
- 1 jalapeño pepper, thinly sliced (optional)
- 1 cup salsa
How to make Vegetarian Burritos
Step 1: In a medium bowl, combine the black beans, lime juice, taco seasoning, 1 teaspoon of olive oil, and salt. Mix well and set aside to marinate.
Step 2: Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the sliced red bell peppers, a pinch of salt, and pepper to taste. Cook for 8-10 minutes until the peppers are soft and slightly caramelized. Remove from heat.
Step 3: To assemble the burritos, lay out the flour tortillas and add a layer of spinach or lettuce in the center of each. Top with a scoop of rice, marinated black beans, sautéed peppers, guacamole, pickled red onions, cilantro leaves, and jalapeño slices if using.
Step 4: Fold the sides of the tortilla inwards, then roll up tightly from the bottom to enclose the filling. Serve with salsa on the side.
FAQs & Tips
The veggie burritos can be stored in an airtight container or wrapped in aluminum foil and kept in the fridge for up to five days. If you want to freeze them, you can. I prefer to wrap them in plastic or foil then put them in a freezer-safe bag. They should keep for three months. Let it thaw in the fridge to salvage its texture.
Yes, you can use corn tortillas. In fact, corn tortillas are a healthier option. They contain fiber and are made from corn flour, salt, and water, whereas flour tortillas are made with wheat flour and lard, among other ingredients. They aren’t gluten-free but corn tortillas are. Corn tortillas are generally thicker and more rigid. They also (surprise surprise) taste like corn. These could be reasons why you might prefer flour tortillas, which have a neutral taste and are more pliable. As the one making this meal, you may prefer working with them over the corn tortillas, which could break more easily.
First, cheeses. I’m thinking cheddar, Monterey Jack, feta, or cotija. As for proteins that aren’t meat? Tofu, tempeh, or seitan strips. For dairy, sour cream or Greek yogurt (which also provides protein!). Crave a crunch? Crushed tortilla chips (just crush them enough so that they don’t tear through your tortilla), toasted sunflower or pumpkin seeds, or crispy fried onions or shallots. And don’t overlook ‘pickled’ veggies for a special tang: jalapenos, banana peppers, daikon, radishes, cucumbers, or carrots.
Serving Suggestions
In light of this being a vegetarian burrito, here are some meatless Mexi dishes you can make to complement your wrap. First is this recipe for Esquites Recipe (Mexican Street Corn Salad), a veggie side with a kick and cream. Speaking of cream (er, frosting), Mexican Chocolate Cake with Mascarpone Frosting is a great way to finish off your meal (assuming you have room for it in your belly). I’m also going to recommend The Best Taco Soup because I think it’s so novel. To make it vegetarian, just drop the beef (or replace it with ground tofu) and change the beef broth to veggie broth.
Vegetarian Burrito
Ingredients
- 1 1/2 cups cooked black beans drained and rinsed
- 1 tbsp lime juice
- 2 tsp taco seasoning mix
- 3 tsp olive oil divided
- 1/4 tsp salt
- freshly ground black pepper
- 2 red bell peppers sliced
- 6 large flour tortillas
- 2 cups spinach or lettuce
- 2 cups cooked Spanish rice or cilantro lime rice
- 1 cup guacamole
- 1/2 cup pickled red onions
- 1/4 cup fresh cilantro leaves
- 1 jalapeño pepper thinly sliced (optional)
- 1 cup salsa
Instructions
- In a medium bowl, combine the black beans, lime juice, taco seasoning, 1 teaspoon of olive oil, and salt. Mix well and set aside to marinate.
- Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the sliced red bell peppers, a pinch of salt, and pepper to taste. Cook for 8-10 minutes until the peppers are soft and slightly caramelized. Remove from heat.
- To assemble the burritos, lay out the flour tortillas and add a layer of spinach or lettuce in the center of each. Top with a scoop of rice, marinated black beans, sautéed peppers, guacamole, pickled red onions, cilantro leaves, and jalapeño slices if using.
- Fold the sides of the tortilla inwards, then roll up tightly from the bottom to enclose the filling. Serve with salsa on the side.
