Not only are these inexpensive to make as they don’t contain any meat, but they’re healthy, delicious, and ready in less than 30 minutes! They serve four and can be topped with anything you like—from my delicious guacamole to my pico de gallo to my corn cucumber avocado salsa! They make an ideal meatless Monday dinner and are complete in less than 30 minutes! I call that a win-win! If you like my Potato Taquitos, Veggie Quesadillas, Sheet Pan Elote Mexican Street Corn Nachos, Cauliflower Tacos, Enchilada Pie, Sweet Potato and Black Bean Enchiladas, and Cheesy Street Corn Enchilada Bake, then you’ll love this recipe!
If you’re sick of the climbing meat prices, do your wallet a favor and take a few nights a week off from cooking with meat. It’ll not only help your bank account flourish, but your waistline and heart will also thank you!
I lean more vegetarian than most people, so I’m constantly trying to create more vegetarian friendly family recipes. This one is absolutely divine and is so versatile—you can easily add guacamole, sliced or chopped avocado, sour cream, salsa, cilantro, chopped onions, hot sauce—the list is truly endless!
My insanely delicious veggie burrito recipe contains antioxidant-rich extra virgin olive oil, yellow onion, garlic, salt, pepper, cayenne, chili powder, black beans, lime juice, flour tortillas, rice, lettuce, cheddar, and makes the perfect quick dinner recipe for a busy weeknight when you don’t have a lot of time to spare to cook, but still want to eat healthy, balanced meal.
Fresh Lime Juice or Pre-Made Lime Juice?
You can use store-bought lime juice but we have found that lime juice that is freshly squeezed tastes SO MUCH better and is better for you as there are no additives in fresh limes. Limes are one of the best sources of detoxification. They’re also nutritional powerhouses, loaded with vitamin C and antioxidants.
According to Healthline’s article, they may help boost immunity, which most of us desperately need this time of year (am I right?!)! They have been proven to reduce heart disease risk, prevent kidney stones (drink your water!), aid iron absorption, and promote healthy skin.
In studies, consuming vitamin C helped shorten the duration of colds. Limes are also a terrific source of antioxidants, which help strengthen your immune system by defending your cells against free radical damage caused by simply living day-to-day life.
Vitamin C is crucial as it’s a necessity for your body to produce collagen, a protein that keeps skin firm and strong. As we age, we lose collagen. As you can see on social media and in stores, collagen is the newest hype and a lot of people put it in their morning coffee or smoothie. Healthline’s article reports that in one study in more than 4,000 women, those who ate more vitamin C had fewer wrinkles and dry skin as they aged. Finally, limes are high in antioxidants, which may help combat age-related skin changes.
In summary, if you’re prone to heart disease, kidney stones, iron absorption issues, or skin problems, try squeezing some lime in your water—or better yet—cook up these EASY mouthwatering veggie burritos with fresh-squeezed lime! I guarantee you will love them so much that you won’t just make them once.
How to make the best Easy Veggie Burritos
STEP 1: Heat the extra virgin olive oil in a medium skillet over medium heat. Add the onion and garlic and season with salt, pepper, and a dash of cayenne. If you’re cooking for kids, omit the cayenne. Cook until the onions are translucent—about 5 minutes. Add the chili powder and cook, stirring for 30 seconds to 1 minute when the sauce begins to darken. Stir in the black beans and use a wooden spoon to mash a good amount of the beans. Cook for 1-2 minutes. Add the lime juice and mix well to incorporate.
STEP 2: Scoop the rice, bean mixture, lettuce leaves, grated cheddar, and optional toppings into the center of the tortillas, spreading it all evenly among the 4 tortillas.
STEP 3: Fold the shorter edges of the tortilla inward towards the filling which prevents the filling from spilling out of either side. Fold one long side over the filling. Place your fingers across the fold, holding the tortilla tightly over the filling, and press the edge against the filling to ensure the fold is tight before rolling the burrito closed. Serve with any other toppings of your choice.
More vegetarian Mexican recipes you’ll love!
Cheesy Mexican Street Corn Enchilada Bake
Sheet Pan Elote Mexican Street Corn Nachos
Sweet Potato and Black Bean Enchiladas
Mexican Street Corn (Elotes Mexicanos)
Final Thoughts
Finally, if you make these Easy Veggie Burritos, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Easy Veggie Burritos
Equipment
Ingredients
- 1 tbsp extra virgin olive oil
- 1 yellow onion diced; can sub white or red onion
- 3 cloves garlic minced (or 1 tbsp)
- ½ tsp salt
- ½ tsp pepper freshly cracked
- pinch cayenne omit if cooking for kids
- 2 tsp chili powder
- 1 (15 oz. can) black beans rinsed and drained
- 1 tbsp lime juice freshly squeezed
- 4 flour tortillas
- 1 c cooked hot rice
- 4 green lettuce leaves
- 1 c cheddar cheese freshly grated
- salsa, guacamole, sour cream, cilantro, sliced avocados, hot sauce, lime wedges, cotija, etc. optional toppings
Instructions
- Heat the oil in a skillet over medium heat. Add the onion and garlic and season with salt, pepper, and a dash of cayenne. Cook until the onions are translucent—about 5 minutes. Add the chili powder and cook, stirring for 30 seconds to 1 minute when the sauce begins to darken. Pour in the black beans and use a wooden spoon to mash a good amount of the beans. Cook 1-2 minutes. Stir in the lime juice, mixing well to incorporate.
- Scoop the rice, bean mixture, lettuce leaves, grated cheddar, and optional toppings into the center of the tortillas, spreading it all evenly among the 4 tortillas.
- Fold the shorter edges of the tortilla inward towards the filling which prevents the filling from spilling out of either side. Fold one long side over the filling. Place your fingers across the fold, holding the tortilla tightly over the filling, and press the edge against the filling to ensure the fold is tight before rolling the burrito closed. Serve with any other toppings of your choice.
- If you make this, don't forget to leave a rating and comment!
Nutrition (per serving)
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