Prepare to fall in love with the Ultimate Vegetarian Burrito Recipe — they’re simple, incredibly flavorful, and irresistibly smothered in authentic Mexican flavors.
This ultimate vegetarian burrito recipe always brings me back to the rich, authentic flavors served at beachside restaurants in Mexico.🌴
These Mexican-inspired burritos, smothered in a tangy tomatillo sauce, bring all the classic flavors together — in an irresistibly delicious way. Whether you’re craving a cozy dinner, meal prepping for the week, or feeding a hungry crowd, these burritos are sure to hit the spot.
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Why you’re going to love it
- Packed with nutrient-dense ingredients like beans, rice, and fresh vegetables, it’s both nutritious and delicious.
- Perfect for any season, you can enjoy this burrito grilled, baked, or even over a campfire (if you prep ahead). Customize it with your favorite fillings to make it your own.
- This recipe is straightforward and easy to follow, making it perfect for all levels of cooks.
What ingredients you'll need
- Tomatillos: High in vitamins C and K, supports immune health and bone strength.
- Cilantro: Rich in antioxidants, aids digestion and detoxification.
- Beans: Excellent source of protein and fiber, promotes heart health and digestion.
- Onions: Contains antioxidants, supports heart health and immune function.
- Garlic: Known for anti-inflammatory properties, enhances immune function.
- Jalapeño: Contains capsaicin, enhances metabolism, and provides vitamin C.
- Bell peppers: Packed with vitamins A and C, boosts immune function and eye health.
- Chile de árbol: Contains capsaicin, boosts metabolism and provides anti-inflammatory benefits.
- Lime: Rich in vitamin C, boosts immune system and aids in digestion.
- Pine nuts: Good source of healthy fats and protein, supports heart health and provides energy.
How to make this Vegetarian Burrito
Prepare the Tomatillo Salsa and rice.
While the sauce is cooking, prepare your favorite burrito fillings and sauté in water or olive oil until softened.
Add beans, water, and seasonings to the skillet. Simmer for about 15 minutes, allowing the flavors to meld together.
Once the salsa is finished, add ¾ cup of salsa to the bean mixture.
Warm your tortillas and spread 2 teaspoon sour cream each. Layer them with your chosen fillings. Roll them up tightly to ensure they hold together.
Place the rolled burritos in a baking dish and pour about 2 ½ cups of the tomatillo sauce over them, leaving some sauce for serving. Make sure each burrito is well-coated for maximum flavor.
Bake the burritos for 30 minutes, until they are heated through and the sauce is bubbling.
Garnish with chopped lettuce, a squeeze of lime, cilantro, guacamole, pico de gallo, and pickled jalapeños if you like it spicy! 🌶️ Serve with a dollop of the leftover salsa on top or on the side.
This creamy smothered vegetarian burrito is a perfect blend of authentic Mexican flavors and hearty ingredients, making it a dish you’ll want to make again and again. Whether for a family dinner or a casual get-together, it’ll definitely impress and satisfy!
Making ahead tips
- Double the salsa: This tomatillo salsa is perfect for smothering burritos and tends to disappear fast! I usually double it.
- Meal prep: Make a batch of rice and tomatillo salsa ahead of time. Store in separate airtight containers in the refrigerator for up to 2 days.
- Efficient cooking: While the rice and salsa are cooking, prepare the bean mixture to save time.
- Assembly line: Set up an assembly line with all your burrito components to streamline the stuffing process.
- Freezing: These burritos can also be frozen before baking. Wrap tightly in aluminum foil and freeze. When ready to eat, thaw and bake as directed, and pour warmed salsa over the burritos.
Additional tips
Heat your tortillas for easier rolling
- In a skillet: Heat a skillet over medium heat and warm each tortilla for about 30 seconds on each side.
- In the microwave: For multiple tortillas, wrap them in a damp paper towel and microwave for 20–30 seconds.
To roll your burritos
- Place a tortilla on a flat surface.
- Spread on sour cream. Spoon your bean and rice mixture onto the center of the tortilla. Don’t overfill or it will be difficult to close.
- Fold in the left and right sides of the tortilla over the filling.
- Roll the tortilla from the bottom (the edge closest to you), tucking in the filling as you roll, until it’s completely wrapped.
Have you tried tomatillos?
Native to Mexico, tomatillos are a staple in many beloved Mexican sauces. Versatile, budget-friendly, and packed with nutrients, they’re a delicious and easy way to get more fruits in your diet.
Not sure if you’ve ever tried them? If you’ve ever had green sauce or salsa verde, you’ve likely tasted tomatillos. If not, they’re definitely worth getting to know. You can find them in most grocery stores, farmers’ markets, and Mexican grocers.
Versatile
This recipe is perfect for those who like easy and for those who like to cook. It’s extremely versatile and you get to choose how easy or homemade you want it to be:
- Canned or homemade beans
- Vegan store-bought or homemade sour cream
- Store-bought or homemade pico de gallo
- Store-bought or homemade tomatillo salsa
- Store-bought or homemade guacamole
These Mexican-inspired burritos truly adapt to your lifestyle and still taste incredible.
FAQ
Yes, you can use black beans, pinto beans, or even kidney beans. Choose your favorite or mix them up for variety.
Add more jalapeño or chile de árbol to the bean mixture and salsa. You can also sprinkle in some extra cayenne pepper.
Yes, these burritos can be frozen before baking. Wrap them tightly in aluminum foil and freeze. When ready to eat, thaw and bake as directed.
Serve with sides like guacamole, pico de gallo, chopped lettuce, lime wedges, and extra salsa.
Yes, use gluten-free tortillas and make sure all other ingredients are gluten-free.
📖 Recipe
The Ultimate Vegetarian Burrito Recipe (Irresistibly Good)
Ingredients
- 8 burrito-size flour tortillas, whole-grain if possible
- 2 cans drained pinto or black beans, or about 3 ½ cups homemade beans
- 2 cups cooked brown or white rice
- Juice from 1 lime and 2 tablespoon chopped cilantro, optional
- 1 batch of creamy tomatillo salsa , OR store-bought
- 1 tablespoon olive oil, OR water
- ½ onion, diced
- 1 red, OR green bell pepper. Diced (optional)
- 1 jalapeño, diced and deseeded (optional)
- 4 cloves garlic, minced
- ½ cup water, or more if needed. You don't want the beans to be dry.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon paprika
- ⅛ teaspoon cayenne, optional
- ½ teaspoon sea salt or to taste
- 2 teaspoons vegan sour cream, per burrito
- 2-½ cups salsa, for layering
- ¾ cup salsa, for the bean mixture
Instructions
- Combine cooked rice with lime juice and cilantro (if using).
- Follow the recipe for creamy tomatillo salsa or your favorite salsa.
- Next, heat olive oil or water in a skillet.
- Sauté onion, bell pepper, jalapeño, and garlic until softened.
- Add beans, water, oregano, onion powder, garlic powder, cumin, paprika, cayenne, and sea salt.
- Simmer for 15 minutes. Stir in ¾ cup salsa.
- Turn off the heat. If the bean filling looks too dry add up to ½ cup more water, taste, and adjust the seasoning if needed.
- Warm tortillas for easier wrapping. Spread 2 teaspoon vegan sour cream on each tortilla. Add about ¼ cup rice, ¼ cup bean mixture, and any additional fillings.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to the top, securing the filling inside.
- Place the rolled burritos seam-side down in a baking dish.
- Pour 2 ½ cups salsa over burritos, making sure they're well-coated.
- Bake at 350°F for 30 minutes, covered with aluminum foil or parchment paper.
- Serve and garnish with chopped lettuce, lime, cilantro, guacamole, pico de gallo, and pickled jalapeños.
- Serve with additional salsa on the side and enjoy!
- Follow the baking in an oven instructions up to step 11.
- Place rolled burritos on a preheated indoor grill. Grill for about 5 minutes on each side until heated through and grill marks appear.
- Serve and garnish with chopped lettuce, lime, cilantro, guacamole, pico de gallo, and pickled jalapeños.
- Serve with additional salsa on the side and enjoy!
Notes
- Depending on the size of your tortillas, you may use ¼ cup each of rice and beans or ½ cup each of rice and beans. Use your best judgment to determine the appropriate amount so the burritos can be easily rolled and closed. With my smaller-sized burrito tortillas, I was able to make eight, but it can vary, depending.
- I like to add lime and cilantro to the rice, but it’s optional.
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