Burrito Recipe (Vegetarian)
This Vegetarian Burrito Recipe is full of the flavors of Mexico. If you are in need of a portable, handheld meal, look no further than the humble burrito for inspiration. A simple tortilla (or roti) is stuffed with homemade refried beans, fajita style veggies like bell peppers and mushrooms, creamy guacamole, fresh pico de gallo and sour cream. YUM!
About 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 Recipe
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 Vegetable 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 required
- ⅛ 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.
If you are interested in making salsa instead of pico de gallo, have a look at this Tomato Salsa recipe.
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:
1. Refried Beans: Kindly check the detailed recipe here – Refried Beans. Or opt to use your preferred brand of canned refried beans.
To make homemade refried beans from scratch, you do need to soak the beans for some hours. Keep this in mind. You can either make them the day you assemble the burritos or prep a day ahead and refrigerate.
You can choose to omit the refried beans and swap in some steamed white rice, brown rice or Mexican rice.
2. Sour Cream: Either buy or make your own sour cream. To make it instantly, mix 1 teaspoon of lemon juice with ½ cup of whipping cream or heavy cream. Check the taste and add more lemon juice if needed. After mixing, set aside for 5 to 10 minutes for the cream to thicken.
3. Tortilla: You can opt to use frozen, packaged tortilla wraps or use homemade roti as wraps. Make 8 large roti and stack them covered completely in clean kitchen towel or place them in a roti box or an air-tight container.
4. More toppings like Guacamole, Pico de Gallo and the Vegetable Stuffing which we have already made.
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 & Make 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.
Expert 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.
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.”
FAQs
Are vegetarian burritos healthy?
Since this particular veg burrito recipe focuses on a heavy hand of vegetables and protein rich beans, I’d say it’s pretty darn healthy. Opting for a whole wheat tortilla also helps to increase the dietary fiber in this meal.
If you branch out and add extra ingredients, be wary of how the calories will add up. For example: cheese, while delicious, is much more calorically dense than veggies. If you’re feeling particularly hungry, I suggest reaching for more beans and veg over sour cream and cheese.
Can I make these burritos ahead of time?
I won’t recommend assembling the burritos ahead of time. Though you can make the other elements of the dish like sour cream, refried beans a day earlier and refrigerate.
I would suggest to make the pico de gallo/salsa and guacamole just before you assemble the burrito. Pico de gallo tastes best when it is made fresh and guacamole, which will oxidize upon contact with air. Assemble and enjoy when you’re ready!
Step by Step Photo Guide Above
Ingredients
For veggie stuffing
- 2 tablespoons olive oil
- ¼ teaspoon finely chopped garlic or 4 small garlic cloves
- ½ cup chopped onions
- ½ cup chopped bell pepper – red, green or yellow
- 3.5 to 4 cups chopped button mushrooms – 300 grams
- ½ teaspoon Cumin Powder
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika or sweet paprika or red chilli powder or cayenne pepper
- 1 teaspoon soy sauce – naturally brewed
- salt as required
- ¼ teaspoon crushed black pepper or ground black pepper powder
- 1 teaspoon red wine vinegar or white vinegar or apple cider vinegar or white wine vinegar
- 1 tablespoon chopped coriander leaves or chopped parsley
For Pico de Gallo
- ½ cup finely chopped tomatoes – 2 medium tomatoes or 2 Roma tomatoes, 120 grams
- ½ teaspoon chopped serrano pepper or jalapeño pepper or green chillies
- ½ cup finely chopped onion or 1 medium sized onion
- ¼ teaspoon finely chopped garlic or 2 small garlic cloves, optional
- 3 tablespoons chopped coriander leaves or parsley leaves
- 1 teaspoon lemon juice
- 1 teaspoon extra virgin olive oil – optional
- salt as required
For Guacamole
- 1 avocado – medium to large-sized
More Ingredients
- 8 tortilla – plain flour, corn or whole wheat
- 1 cup Refried Beans
- ½ cup sour cream
Instructions
Making Vegetable Filling
- In a pan, heat olive oil over medium heat. Add finely chopped garlic and chopped onions.
- Sauté both garlic and onions on medium-low to medium heat until onions soften.
- Add ½ cup chopped bell peppers (red, green, orange or yellow). I have used a mix of red and yellow bell peppers.
- Sauté bell peppers with the aromatics for about 2 minutes on medium-low to medium heat.
- Add 3.5 to 4 cups chopped button mushrooms.
- Mix and sauté mushrooms on medium to medium high heat. Initially, the mushrooms will release lots of water.
- Continue to sauté the veggies until all moisture is dried up.
- Add the following spices and seasonings: cumin powder, smoked paprika, salt as required, dried oregano, sugar and soy sauce.
- After adding the spices and seasonings, mix and sauté for 1 to 2 minutes on a low to medium-low heat.
- Add 1 teaspoon red wine vinegar. Deglaze and and sauté for 1 minute.
- Add 1 tablespoon of chopped coriander leaves or parsley. Mix and switch off heat. Set the filling aside.
Making Pico De Gallo
- In a mixing bowl take finely chopped onions, chopped serrano or jalapeño pepper or green chillies, finely chopped tomatoes, fresh coriander (cilantro) leaves. You can also add ¼ teaspoon finely chopped garlic if you like.
- Add lemon juice and extra virgin olive oil – optional. Also add salt as required.
- Mix and set aside.
Making Guacamole
- In another bowl, add chopped cubes from 1 medium-large avocado.
- Add 3 tablespoons of the prepared pico de gallo to the chopped avocado and stir.
- Mix and set aside. Check taste and add more salt or lemon juice if required. You can also add some black pepper.
Assemble Burrito
- Before you begin, keep 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.
- Heat a skillet on medium to medium high flame. When the skillet becomes hot, place the tortilla and roast according to instructions on the pack. I roasted for 2 minutes on medium high flame 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 become harden and it becomes difficult to roll.
- 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 refried beans in the center of the tortilla. Next place 1 to 2 tablespoons of the mushroom and bell pepper stuffing on top of the refried beans.
- Place 1 to 2 tablespoons guacamole on top. Then top with 1 to 2 tablespoons pico de gallo.
- Place 1 tablespoon sour cream in the center to complete the vegetarian burrito filling.
- First fold the left side firmly. Fold the right side over the left, being sure to wrap firmly and tightly. Then fold the lower and bottom parts.
- Wrap the lower ¾ of the burrito in paper napkins, butter paper or aluminum foil to help keep it wrapped.
- Serve straight away. If you like, you can slice the burrito in half and then serve.
Notes
- 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. Also use a tortilla or wrap made from gluten-free flours.
- 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 5-10 minutes to thicken properly.
- You can swap red wine vinegar with white vinegar, apple cider vinegar or white wine vinegar.
- You can use either flour or corn tortillas. I used flour wraps, as I find them to be easier to roll.
- Have a look at this Salsa Recipe, if you want to make a salsa instead of pico de gallo.
Absolutely smashing recipe! 🙂
Thank you so much. Glad you loved the burrito recipe ?.
Ufff, this recipe was amazing. Just tweaked it a bit.
Guacamole was ground in the mixer to make it like a paste. Served as a spread and dip.
Changed measure. Doubled it except for salt.
Got 4 tandoori chicken breast, shredded it to make it boneless chicken tandoori.
Chicken Biryani Rice – the oily rice from the bottom of the vessel (game changer)
Replaced Rajma with boiled corn in Amul butter.
To sour cream, added both White vinegar and lemon juice.
To bring in the nip, added Real Thai Pepper Wok Sauce and Tabasco.
This was an 8 layered burrito.
1) Guacamole paste
2) Boiled Corn
3) Rice
4) Black olives
5) Sour Cream
6) Shredded Chicken
7) Pico De Gallo
8) Veggie Stuffing
Topped up by sprinkling Real Thai Pepper Wok Sauce, Tabasco and cheese strips.
Everyone at home just loved it.
Thank you.
Thank you for this awesome feedback. I liked the idea of corn with butter, pepper wok sauce and tabasco. 8 layers is great and thank also for sharing in detail about the changes you made. And yes Guacamole can be blended. It makes for a delish dip. Thanks again and most welcome.
Hi Dassana! Thank you so much for all you share. I love your recipes and really appreciate the effort you to take to document and explain things. I just had a question about sour cream. The Amul sour cream that you get is different from the sour cream served in Mexican restaurants. Any recommendations for brands/ recipes to make it the same way?
Thanks a lot Teena. I have never had Amul sour cream, so do know its taste. I make my own by either mixing lemon juice in light cream or whipping cream or use the fermenting method to sour the cream – similar to the way we make curd or yogurt.
1. For fermenting method, take 1 cup light cream/low fat cream or whipping cream. Lightly heat the cream until lukewarm. Mix 2 teaspoons fresh curd or yogurt with 2 tablespoons of the lukewarm cream in a small bowl. Add this mixture to the remaining cream. Mix very well. Cover with a lid and let it set for 8 to 9 hours or more until it looks set and wobbly. The taste will be a nice fermented tangy taste.
2. To make instant version, mix 1 teaspoon of lemon juice or as needed with ½ cup of whipping cream or light cream. Set aside the cream for 5 to 10 minutes so that it thickens.