Vegetarian Burrito Recipe

[johnlloyd]

Hi everyone! I thought I’d share my go-to vegetarian burrito recipe. It’s super easy to make, loaded with flavor, and perfect for a quick lunch or dinner. Plus, you can tweak it however you like! Here’s how I do it:

Ingredients​

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 bell pepper (any color), diced
• 1 cup cooked black beans (or a can, rinsed and drained)
• 1 cup cooked rice (white, brown, or even cilantro lime rice!)
• 1/2 cup corn (fresh, frozen, or canned works)
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder (optional, for a kick )
• Salt and pepper, to taste
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or your fave vegan cheese)
• 4 large tortillas (flour or whole wheat)
• Optional toppings: avocado, salsa, sour cream, chopped cilantro

Instructions​

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until softened and fragrant.
2. Toss in the bell pepper and cook for 3-4 minutes until slightly tender.
3. Add the black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper. Stir and let it cook for another 3 minutes to blend the flavors.
4. Warm up your tortillas in the microwave or on a skillet to make them pliable.
5. Assemble your burritos: Spread some rice in the center of each tortilla, then add the veggie mixture, and sprinkle with cheese. Add any toppings you like!
6. Fold in the sides of the tortilla, then roll it up tightly from the bottom.
7. Optional: Toast the burrito seam-side down in a dry skillet for a minute or two to seal it and add a bit of crunch.
   

That’s it! I think these are perfect for meal prep—just wrap them in foil and reheat when you’re ready to eat. Let me know if you try it or have any fun twists to add!