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Veg Burrito Recipe

Veg Burrito Recipe: Healthy and Perfectly Homemade

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Dish
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 4 large flour tortillas
  • 1 cup cooked rice white, brown, or Mexican-style
  • 1 cup black beans drained and rinsed
  • 1 cup bell peppers thinly sliced
  • 1 small onion thinly sliced
  • ½ cup corn kernels fresh, canned, or frozen
  • 1 small zucchini diced
  • 1 medium carrot grated
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp chili powder
  • 1 tsp paprika
  • ½ tsp cumin
  • Salt to taste
  • Black pepper to taste
  • ½ cup shredded cheese optional
  • 2 –3 tbsp sour cream or Greek yogurt optional
  • ¼ cup salsa optional
  • 2 tbsp fresh cilantro chopped
  • Lime wedges for serving (optional)

Instructions
 

  • Prepare the Veggies: Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant. Add bell peppers, zucchini, and carrots. Cook for 5–7 minutes until slightly tender.
    Season the Filling: Add chili powder, paprika, cumin, salt, and black pepper. Mix well. Stir in corn and black beans and cook for 2–3 minutes until heated through.
    Warm the Tortillas: Heat tortillas on a skillet for 30–60 seconds per side or microwave briefly until soft and pliable.
    Assemble the Burrito: Place rice in the center of each tortilla. Add the vegetable and bean filling. Top with cheese, sour cream or yogurt, salsa, and fresh cilantro if using.
    Roll the Burrito: Fold the sides inward and roll tightly from bottom to top.
    Optional Toasting & Serve: Toast the rolled burritos on a hot skillet for 1–2 minutes per side until lightly golden. Serve with lime wedges and extra salsa.