Vegetable Burrito

Name: Vegetable Burrito
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Flour tortillas 8; Precooked Borlotti beans 1 cup; Corn 1 cup; Champignon mushrooms 1 cup; Red peppers medium 1; White onions small 1; Cluster tomatoes 1; Zucchini small 1; Iceberg lettuce 3 leaves; Extra virgin olive oil 4 spoonfuls; Black pepper to taste; Fine salt to taste

it br es fr de nl

925

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 925
Carbohydrates g 141.4
of which sugars g 12.6
Protein g 31.5
Fats g 25.9
of which saturated fat g 3.93
Fiber g 18.2
Sodium mg 2534

Difficulty: Average
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: Average
Note + 35 minutes for the tortillas

PRESENTATION

When it comes to enjoying authentic Mexican cuisine, a vegetable burrito really stands out. Seriously good. This veggie burrito showcases the great balance of flavors Mexican dishes are known for—even without meat. Really, it’s impressive. The heart of this dish is the soft, flour tortilla filled with a tender mix of veggies like peppers, onions and zucchini. All gently stewed to keep that moist texture. Pretty simple. It’s a satisfying way to enjoy a meal that’s both flavorful and fulfilling.

And look, the magic of a vegetarian burrito lies in the extras. Fresh tomato chunks, crisp lettuce, and creamy guacamole or frijoles refritos add a burst of flavor and texture. Really really tasty. These toppings, combined with traditional Mexican salsas, create a symphony of spicy, tangy, and sweet notes with every bite. I mean, Mexican cooks are renowned for their attention to detail—evident in regional variations like spicy chipotle salsa or the addition of corn. For real, this makes each healthy burrito recipe unique, turning a simple meal into a culinary adventure recognized by UNESCO for its cultural importance.

Making an easy vegetable burrito at home allows for creativity. Here's the deal: whether you pile on toppings or stick to the classics, these burritos offer a fresh and colorful meal. Some might add a sprinkle of queso fresco—others keep it entirely plant-based. And the combo of a crispy salad with a warm, stewed filling ensures every bite is way way good. Really, it’s no wonder these burritos have become a beloved staple. They show how Mexican cuisine can be both diverse and accessible. Enjoy a dish packed with heritage and flavor—all wrapped up in one delicious package. And the sauce? Love it.

How to prepare Vegetable Burrito

Take the Flour tortillas; you can make them yourself as per the recipe on our site. Then prepare the vegetables: slice the onion thin, dice the zucchini and tomato into rather small cubes, cut the bell pepper, iceberg lettuce leaves into julienne, and slice the mushrooms thinly 1. Drain the borlotti beans and corn from water. In a large pan, put 4 tablespoons of olive oil and sauté the onion 2; then add the mushrooms, bell pepper, and zucchini 3.

Then add the borlotti beans 4, the corn 5, the tomato, and the iceberg lettuce 6.

Adjust with salt and pepper and cook for 10 minutes with the lid on 7, stirring occasionally until it's ready 8. Heat the tortillas in the microwave or in a non-stick pan, place some vegetables in the center, and fold the two sides over themselves 9,

as if to form a tube 10 and then the other two 11, giving the tortilla the shape of a pocket 12: prepare the other 3 tortillas in this way. Serve the vegetable burritos hot, accompanied by guacamole sauce and bean cream.

Advice

You can also accompany the burritos with diced tomatoes, julienned iceberg lettuce, chopped cilantro, or spicy green peppers.

For the translation of some texts, artificial intelligence tools may have been used.

Vegetable Burrito

PRESENTATION

How to prepare Vegetable Burrito

Advice

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