Vegetarian Burritos

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Vegetarian Burritos are quick and easy and always hit the spot. These are so easy because I usually have all the fixing on hand, so no need to run to the store for 1 item! I love all the flavor combinations between guacamole, salsa, cilantro and lime…the list could go on forever. If you’re looking for something a little less carbs, give my Low Carb Burrito Bowl Recipe a look. Both are incredibly tasty and whips up in a cinch.

Vegetarian Burritos |

My daughter ate these suckers up…and she’s 15 months old. If you have picky eaters at your table, then use the fillings they’d like. These were all the ones I had in my fridge today! Burritos are really easy to assemble and you can make it to ‘order’–just how you like it–my kind of recipe! recommend putting all the goodies/fillings on the table and letting your family assemble their own burritos and then……use a panini press to cook them all at once!! GENIUS! I was pretty excited about that idea….but if you’re a plain jane traditional type then you can use your skillet. But seriously though, pick yourself up a panini press–now THAT invention was life changing….much like these burritos.

Main Ingredients Needed

Here is what you’ll need to make Vegetarian Burritos. It may vary slightly from mine, depending on what you like in a burrito.

For the onions:

  • Vidalia onions- diced
  • Butter- to brown and soften the onions.
  • Salt & pepper- to taste

For the rice:

  • Butter- for flavoring
  • Long grain white rice– Plain rice would work but see recipe tips at bottom for recipe
  • Chicken broth- to cook and absorb into the rice.
  • Bay leaves- for flavoring.
  • Salt & pepper- to taste

For the burritos:

  • Flour tortillas– burrito size work great for this!
  • Cheddar cheese– grated.
  • Black beans– added for protein.
  • Any other toppings: salsa, pico de gallo, avocado, diced tomato, cilantro, etc..
  • Butter– for the pan or panini press

How To Make Vegetarian Burritos | Directions

Fried burritos are the bomb.com and I don’t care how many calories they are! Except for today because I felt like switching it up and making them vegetarian and grilling them. I promise you won’t miss the meat! I’m a meat eater and lover and these burritos were totally satisfying (and under 300 calories!) The semi crunchy semi soft outer shell is pretty stellar on its own, but then when you add in all the other goodies, its just incredible. For full recipe directions, scroll down to the printable recipe card below.

Step 1: Cook The Onions

In a large nonstick skillet, melt butter, add onions, salt and pepper and sauté until onions are soft and have browned. You really want to brown and soften the onions to get the most flavor out of them. Remove from heat and set aside.

Step 2: Cook The Rice

In a small pot, melt butter, add rice, salt and pepper and toast rice slightly. Add in chicken broth and bay leaves. Cover, bring to boil and then reduce heat to simmer until rice is completely cooked. Remove bay leaves, fluff rice with fork and set aside.

Step 3: Make The Burritos

Heat another skillet or panini press to medium heat. Steam or microwave tortillas so they are soft and easy to work with. Build your burritos by adding 1/4 cup grated cheese to the center of the tortilla. On top of the cheese, add beans, rice, cooked onions and any other desired toppings. Top your mountain of fillings with another 1/4 cup of cheese and fold tightly into a burrito, tucking the edges as you go.

Step 4: Cook on Skillet or Panini Press

Brush hot panini press with melted butter or melt butter into the bottom of preheated skillet. Place burritos seam side down and cook until golden in color and crispy. Flip to brown opposite side. Remove from skillet and serve immediately with any desired toppings.

Storing Leftovers

If you have left over rice, onions and toppings- I would suggest storing them in separate airtight containers in the fridge for up to 4-5 days. When you’re ready, assemble burritos and cook.

Loved Vegetarian Burritos? Try these Recipes…

I hope you love coming up with different variations of these burritos! The printable recipe card is below. Enjoy, friends! 🙂

Grilled Vegetarian Burritos

This grilled Vegetarian Burrito recipe is an easy and delicious meal that can be made-to order! Customize it to your liking!
servings 4
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins

Ingredients

For the Onions:

  • 1 cup Vidalia onions diced
  • 1 tablespoon butter
  • salt & pepper to taste

For the Rice:

  • 2 tablespoons butter
  • 1 cup long grain white rice Plain rice would work but see recipe tips at bottom for recipe
  • 2 cups chicken broth
  • 2 bay leaves
  • salt & pepper to taste

For the Burritos:

  • 4 flour tortillas burrito size work great for this!
  • 2 cups grated cheddar cheese
  • 1 cup black beans warmed
  • any other toppings: salsa, pico de gallo, avocado, diced tomato, cilantro, etc..
  • 2 tablespoons butter for the pan or panini press

Instructions

Cook the Onions

  • In a large nonstick skillet, melt butter over medium heat. Add onions, salt and pepper and saute 5-8 minutes or until onions are soft and have browned. You really want to brown and soften the onions to get the most flavor out of them. Remove from heat and set aside.

Cook the Rice

  • In a small pot, melt butter over medium heat. Add rice, salt and pepper and toast rice slightly. Add in chicken broth and bay leaves. Cover, bring to boil and then reduce heat to simmer until rice is completely cooked, about 20 minutes. Remove bay leaves, fluff rice with fork and set aside.

Make the Burritos

  • Heat another skillet or panini press to medium heat. Steam or microwave tortillas so they are soft and easy to work with. Build your burritos by adding 1/4 cup grated cheese to the center of the tortilla. On top of the cheese, add beans, rice, cooked onions and any other desired toppings. Top your mountain of fillings with another 1/4 cup of cheese and fold tightly into a burrito, tucking the edges as you go.
  • Brush hot panini press with melted butter or melt butter into the bottom of preheated skillet. Place burritos seam side down and cook until golden in color and crispy. Flip to brown opposite side. Remove from skillet and serve immediately with any desired toppings.

Nutrition

Calories: 688kcal | Carbohydrates: 67g | Protein: 25g | Fat: 36g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1118mg | Potassium: 453mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1012IU | Vitamin C: 10mg | Calcium: 483mg | Iron: 3mg
Course: Dinner
Cuisine: Mexican
Keyword: vegetarian burrito

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