Looking for a delicious, meat-free meal that packs a flavorful punch? These Spicy Vegetable Burritos are exactly what you need. I’ve perfected this recipe to create the perfect balance of heat, texture, and satisfaction that’ll make you forget all about traditional meat-filled versions. Whether you’re a vegetarian or simply trying to incorporate more plant-based meals into your routine, these burritos deliver incredible taste while keeping things healthy and nutritious.
Ingredients
- 8 large flour tortillas
- 2 cups cooked brown rice
- 2 bell peppers (any color), diced
- 1 large onion, finely chopped
- 2 cups black beans, drained and rinsed
- 2 cups corn kernels (fresh or frozen)
- 2 medium zucchini, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons chipotle peppers in adobo sauce, chopped
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: avocado, fresh cilantro, lime wedges, vegan sour cream
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and bell peppers, cooking for another 3 minutes until peppers begin to soften.
- Stir in zucchini, corn, and black beans. Season with cumin, smoked paprika, salt, and pepper.
- Add chopped chipotle peppers and cook everything together for 8-10 minutes, stirring occasionally.
- Warm your tortillas slightly to make them more pliable. I usually wrap them in foil and place them in a 250°F oven for 10 minutes.
- To assemble, place a warm tortilla on a flat surface and add about ⅓ cup of rice in the center.
- Top with a generous portion of the vegetable mixture and your chosen toppings.
- Fold the sides of the tortilla over the filling, then roll from the bottom up, tucking in the sides as you go.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 burritos
Recipe Notes
- Make sure not to overfill your burritos – this is the key to successful rolling.
- For meal prep, wrap assembled burritos in foil and freeze for up to 3 months. Reheat in the oven at 350°F for 20-25 minutes.
- Control the spice level by adjusting the amount of chipotle peppers. Start with less if you’re sensitive to heat.
- To make the tortillas more pliable and prevent cracking, you can also microwave them between damp paper towels for 30 seconds.
- For a lower-carb option, use cauliflower rice instead of brown rice.
- If you can’t find chipotle peppers in adobo sauce, substitute with 1 tablespoon of chili powder mixed with 1 teaspoon of smoked paprika.
Spicy Vegetable Burritos
A delicious, meat-free meal that packs a flavorful punch. This recipe creates the perfect balance of heat, texture, and satisfaction.
Ingredients
- 8 large flour tortillas
- 2 cups cooked brown rice
- 2 bell peppers any color, diced
- 1 large onion finely chopped
- 2 cups black beans drained and rinsed
- 2 cups corn kernels fresh or frozen
- 2 medium zucchini diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons chipotle peppers in adobo sauce chopped
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: avocado fresh cilantro, lime wedges, vegan sour cream
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and bell peppers, cooking for another 3 minutes until peppers begin to soften.
- Stir in zucchini, corn, and black beans. Season with cumin, smoked paprika, salt, and pepper.
- Add chopped chipotle peppers and cook everything together for 8-10 minutes, stirring occasionally.
- Warm your tortillas slightly to make them more pliable. I usually wrap them in foil and place them in a 250°F oven for 10 minutes.
- To assemble, place a warm tortilla on a flat surface and add about ⅓ cup of rice in the center.
- Top with a generous portion of the vegetable mixture and your chosen toppings.
- Fold the sides of the tortilla over the filling, then roll from the bottom up, tucking in the sides as you go.