Burrito Recipe Vegetarian

What is a Burrito

Burritos – literally translated, “little donkeys” – are a staple of Northern Mexican, Californian and Tex-Mex cuisines. The etymology of the name “burrito” likely has something to do with donkeys being used as beasts of burden to carry large loads. Large flour tortillas (which are similar to Roti) are stuffed with a multitude of ingredients and wrapped tightly into a cylindrical shape. Ingredients can vary based on your preference, with some using just two fillings (e.g. beans and rice or beans and cheese) while others can be packed up with 10 or more fillings.

About Veg Burrito

This family favorite recipe for from-scratch vegetarian burritos is full of flavor, and better yet, quite easy to make. The savory spiced bell pepper and mushroom stuffing comes together in under 30 minutes, while the pico de gallo salsa and guacamole are a breeze to make. I personally make homemade refried beans a day ahead of our vegetarian burrito feasts, but you can just as easily opt for canned refried beans or swap in rice if you prefer. If you don’t have easy access to sour cream, you can also make your own by stirring a teaspoon of lemon juice into ½ cup of heavy whipping cream. Assembling a burrito is very easy once you have the stuffings prepared. I show you how to wrap them up in the step-wise photos below. To make these burrito recipe, opt for whole wheat tortillas for a bit of extra nutrition, but regular flour tortillas, corn tortillas, whole wheat roti or even flavored roti will all work as well. If you are unfamiliar with this popular Mexican and American food, this easy recipe for vegetarian burritos is a great place to start! Come hang out with me in the kitchen while I make them so you can see just how easy burritos are to make.

How to Make Burrito Recipe

Make Veggie Filling

1. In a pan, heat 2 tablespoons olive oil over medium heat. Add ¼ teaspoon finely chopped garlic and ½ cup chopped onions.
2. Sauté both garlic and onions on medium-low to medium heat until onions soften.
3. Add ½ cup chopped bell peppers (red, green, orange or yellow). I have used a mix of red and yellow bell peppers.
4. Sauté bell peppers with the aromatics for about 2 minutes on medium-low to medium heat.
5. Add 3.5 to 4 cups chopped button mushrooms.
6. Mix and sauté mushrooms on medium to medium high heat. Initially, the mushrooms will release lots of water.
7. Continue to sauté the mushrooms until all moisture is dried up.
8. Add the following spices and seasonings:

½ teaspoon cumin powder ½ teaspoon smoked paprika (or red chili powder or cayenne pepper)salt as required⅛ teaspoon sugar (about 2 to 3 pinches) – optional

9. Next add ½ teaspoon dried oregano and 1 teaspoon soy sauce (naturally brewed). After adding the spices and seasonings, mix and sauté for 1 to 2 minutes on a low to medium-low heat. NOTE: If you are avoiding gluten, substitute tamari for the soy sauce. If soy is not part of your diet, swap in liquid aminos or coconut aminos instead.
10. Add 1 teaspoon red wine vinegar. NOTE: You can swap red wine vinegar with white vinegar, apple cider vinegar or white wine vinegar.
11. Deglaze and and sauté the veggie filling mixture for 1 minute.
12. Add 1 tablespoon of chopped coriander leaves or parsley. Mix and switch off heat. Set the filling aside.

Make Pico De Gallo

1. In a bowl take ½ cup finely chopped onions and 1 teaspoon chopped serrano or jalapeño pepper.
2. Add ½ cup finely chopped tomatoes, 3 tablespoons chopped fresh coriander (cilantro) leaves. You can also add ¼ teaspoon finely chopped garlic if you like.
3. Add 1 teaspoon lemon juice.
4. Add 1 teaspoon extra virgin olive oil – optional. Also add salt as required.
5. Mix and set aside.

Make Guacamole

1. In another bowl, add chopped cubes from 1 medium-large avocado.
2. Add 3 tablespoons of the prepared pico de gallo to the chopped avocado and stir. Told you this was an easy recipe!
3. Mix and set aside. Check taste and add more salt or lemon juice if required. You can also add some black pepper. 

Get Burrito Elements Ready

17. Before you begin, keep mise en place (i.e. all the topping elements you will need) nearby. If you prefer, warm the refried beans and veggie mix. You can also leave them at room temperature. You will need the following elements:

Cook Tortilla

18. Cook the tortilla according to package instructions. Heat a skillet on medium to medium high heat. When the skillet becomes hot, place the tortilla and roast according to instructions on the pack. I roasted for 2 minutes on medium high heat on both sides. There should be air pockets in the tortilla when you roast it. You can flip once or twice to roast well and evenly. Do not over cook as then the tortilla will harden and it becomes difficult to roll.  NOTE: You can use either flour or corn tortillas. I used flour wraps, as I find them to be easier to roll. 

Assemble Vegetarian Burrito

19. Remove roasted tortilla from heat. Depending on size of tortillas, add between 1 to 3 tablespoons of each filling. For 8.5 inch tortillas, I suggest you add 1.5 or 2 tablespoon of each filling. Do not over stuff, as it will ooze out while folding. First add the refried beans in the center of the tortilla. Place 1 to 2 tablespoons of the mushroom and bell pepper stuffing on top of the refried beans.
20. Place 1 to 2 tablespoons guacamole on top. Then top with 1 to 2 tablespoons pico de gallo.
21. Place 1 tablespoon sour cream in the center to complete the vegetarian burrito filling. If you prefer, add some grated or shredded cheese like cheddar or colby at this point. You can sprinkle some taco seasoning if you like on the sour cream or cheese.
22. First fold the left side firmly.
23. Fold the right side over the left, being sure to wrap firmly and tightly.
24. Then fold the lower and bottom parts.
25. Wrap the lower ¾ of the burrito in paper napkins, butter paper or aluminum foil to help keep it wrapped.
26. Serve straight away. If you prefer, you can slice the burrito in half and then serve. 

Helpful Tips

Feel free to use cooked rice or Mexican Rice as an additional filling or as a replacement for the refried beans in the burrito recipe. Do not over-stuff the tortillas, as the excess will ooze out while folding.Can use flour or maize flour wraps. I used flour wraps. To make this a vegan burrito, use cashew cream with some lemon juice added to it to make a vegan sour cream. Whether you use dairy cream or cashew cream, be sure to give the lemon juice time to act. Once you stir in the lemon juice, give the cream about 5 to 10 minutes to thicken properly.

Burrito Variations

Feel free to add any vegetables you like to the cooked veggie filling. I’ll sometimes add veggies like carrots, cabbage, steamed or canned corn, steamed green peas, scallions, broccoli or zucchini depending on what I have on hand.You can also opt to add fresh shredded lettuce, pickled red onions or any other veggies you like to the burrito during wrapping.If you like cheese, feel free to sprinkle some in. I recommend opting for a melty cheese like jack, cheddar or colby.For added protein or for a more breakfast-y version of a burrito, you can add in some scrambled eggs (if you eat them) or a tofu scramble.Instead of pico de gallo, swap in your favorite homemade or jarred salsa. While it will no longer be a portable, handheld meal, you can also smother the wrapped burrito in enchilada sauce for a “wet burrito.”

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Homemade Salsa Recipe | Tomato Salsa Taco Recipe | Vegetarian Tacos Chimichanga Recipe Avocado Sandwich | Guacamole Sandwich

title: “Burrito Recipe Vegetarian " ShowToc: true date: “2024-09-11” author: “Bruce Leonard”

What is a Burrito

Burritos – literally translated, “little donkeys” – are a staple of Northern Mexican, Californian and Tex-Mex cuisines. The etymology of the name “burrito” likely has something to do with donkeys being used as beasts of burden to carry large loads. Large flour tortillas (which are similar to Roti) are stuffed with a multitude of ingredients and wrapped tightly into a cylindrical shape. Ingredients can vary based on your preference, with some using just two fillings (e.g. beans and rice or beans and cheese) while others can be packed up with 10 or more fillings.

About Veg Burrito

This family favorite recipe for from-scratch vegetarian burritos is full of flavor, and better yet, quite easy to make. The savory spiced bell pepper and mushroom stuffing comes together in under 30 minutes, while the pico de gallo salsa and guacamole are a breeze to make. I personally make homemade refried beans a day ahead of our vegetarian burrito feasts, but you can just as easily opt for canned refried beans or swap in rice if you prefer. If you don’t have easy access to sour cream, you can also make your own by stirring a teaspoon of lemon juice into ½ cup of heavy whipping cream. Assembling a burrito is very easy once you have the stuffings prepared. I show you how to wrap them up in the step-wise photos below. To make these burrito recipe, opt for whole wheat tortillas for a bit of extra nutrition, but regular flour tortillas, corn tortillas, whole wheat roti or even flavored roti will all work as well. If you are unfamiliar with this popular Mexican and American food, this easy recipe for vegetarian burritos is a great place to start! Come hang out with me in the kitchen while I make them so you can see just how easy burritos are to make.

How to Make Burrito Recipe

Make Veggie Filling

1. In a pan, heat 2 tablespoons olive oil over medium heat. Add ¼ teaspoon finely chopped garlic and ½ cup chopped onions.
2. Sauté both garlic and onions on medium-low to medium heat until onions soften.
3. Add ½ cup chopped bell peppers (red, green, orange or yellow). I have used a mix of red and yellow bell peppers.
4. Sauté bell peppers with the aromatics for about 2 minutes on medium-low to medium heat.
5. Add 3.5 to 4 cups chopped button mushrooms.
6. Mix and sauté mushrooms on medium to medium high heat. Initially, the mushrooms will release lots of water.
7. Continue to sauté the mushrooms until all moisture is dried up.
8. Add the following spices and seasonings:

½ teaspoon cumin powder ½ teaspoon smoked paprika (or red chili powder or cayenne pepper)salt as required⅛ teaspoon sugar (about 2 to 3 pinches) – optional

9. Next add ½ teaspoon dried oregano and 1 teaspoon soy sauce (naturally brewed). After adding the spices and seasonings, mix and sauté for 1 to 2 minutes on a low to medium-low heat. NOTE: If you are avoiding gluten, substitute tamari for the soy sauce. If soy is not part of your diet, swap in liquid aminos or coconut aminos instead.
10. Add 1 teaspoon red wine vinegar. NOTE: You can swap red wine vinegar with white vinegar, apple cider vinegar or white wine vinegar.
11. Deglaze and and sauté the veggie filling mixture for 1 minute.
12. Add 1 tablespoon of chopped coriander leaves or parsley. Mix and switch off heat. Set the filling aside.

Make Pico De Gallo

1. In a bowl take ½ cup finely chopped onions and 1 teaspoon chopped serrano or jalapeño pepper.
2. Add ½ cup finely chopped tomatoes, 3 tablespoons chopped fresh coriander (cilantro) leaves. You can also add ¼ teaspoon finely chopped garlic if you like.
3. Add 1 teaspoon lemon juice.
4. Add 1 teaspoon extra virgin olive oil – optional. Also add salt as required.
5. Mix and set aside.

Make Guacamole

1. In another bowl, add chopped cubes from 1 medium-large avocado.
2. Add 3 tablespoons of the prepared pico de gallo to the chopped avocado and stir. Told you this was an easy recipe!
3. Mix and set aside. Check taste and add more salt or lemon juice if required. You can also add some black pepper. 

Get Burrito Elements Ready

17. Before you begin, keep mise en place (i.e. all the topping elements you will need) nearby. If you prefer, warm the refried beans and veggie mix. You can also leave them at room temperature. You will need the following elements:

Cook Tortilla

18. Cook the tortilla according to package instructions. Heat a skillet on medium to medium high heat. When the skillet becomes hot, place the tortilla and roast according to instructions on the pack. I roasted for 2 minutes on medium high heat on both sides. There should be air pockets in the tortilla when you roast it. You can flip once or twice to roast well and evenly. Do not over cook as then the tortilla will harden and it becomes difficult to roll.  NOTE: You can use either flour or corn tortillas. I used flour wraps, as I find them to be easier to roll. 

Assemble Vegetarian Burrito

19. Remove roasted tortilla from heat. Depending on size of tortillas, add between 1 to 3 tablespoons of each filling. For 8.5 inch tortillas, I suggest you add 1.5 or 2 tablespoon of each filling. Do not over stuff, as it will ooze out while folding. First add the refried beans in the center of the tortilla. Place 1 to 2 tablespoons of the mushroom and bell pepper stuffing on top of the refried beans.
20. Place 1 to 2 tablespoons guacamole on top. Then top with 1 to 2 tablespoons pico de gallo.
21. Place 1 tablespoon sour cream in the center to complete the vegetarian burrito filling. If you prefer, add some grated or shredded cheese like cheddar or colby at this point. You can sprinkle some taco seasoning if you like on the sour cream or cheese.
22. First fold the left side firmly.
23. Fold the right side over the left, being sure to wrap firmly and tightly.
24. Then fold the lower and bottom parts.
25. Wrap the lower ¾ of the burrito in paper napkins, butter paper or aluminum foil to help keep it wrapped.
26. Serve straight away. If you prefer, you can slice the burrito in half and then serve. 

Helpful Tips

Feel free to use cooked rice or Mexican Rice as an additional filling or as a replacement for the refried beans in the burrito recipe. Do not over-stuff the tortillas, as the excess will ooze out while folding.Can use flour or maize flour wraps. I used flour wraps. To make this a vegan burrito, use cashew cream with some lemon juice added to it to make a vegan sour cream. Whether you use dairy cream or cashew cream, be sure to give the lemon juice time to act. Once you stir in the lemon juice, give the cream about 5 to 10 minutes to thicken properly.

Burrito Variations

Feel free to add any vegetables you like to the cooked veggie filling. I’ll sometimes add veggies like carrots, cabbage, steamed or canned corn, steamed green peas, scallions, broccoli or zucchini depending on what I have on hand.You can also opt to add fresh shredded lettuce, pickled red onions or any other veggies you like to the burrito during wrapping.If you like cheese, feel free to sprinkle some in. I recommend opting for a melty cheese like jack, cheddar or colby.For added protein or for a more breakfast-y version of a burrito, you can add in some scrambled eggs (if you eat them) or a tofu scramble.Instead of pico de gallo, swap in your favorite homemade or jarred salsa. While it will no longer be a portable, handheld meal, you can also smother the wrapped burrito in enchilada sauce for a “wet burrito.”

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Homemade Salsa Recipe | Tomato Salsa Taco Recipe | Vegetarian Tacos Chimichanga Recipe Avocado Sandwich | Guacamole Sandwich