We love these super flavorful veggie burritos with roasted cauliflower, onions, peppers, rice, cheese and beans. These veggie burritos are super tasty and great to make!
When I make a burrito, I pack in as much flavor and texture as possible. This veggie burrito recipe has it all. We’re talking tender roasted cauliflowerfajita vegetables, fluffy cilantro lime riceand your favorite beans all wrapped up in a warm tortilla.Make them vegan and use ours vegan cheeseor add your favorite cheese. It depends on you.
These burritos are perfect for busy weeknights, healthy lunches, or even to freeze for later.You can even up the homemade factor homemade flour tortillas. If you like these burritos, I bet you’ll enjoy ours veggie tacos or vegetable quesadillastoo!
Main ingredients:
- Tortillas. I like to use large 10″ flour tortillas. They are the perfect size to fit all of our delicious fillings. You can use your favorite store-bought brand or make your own flour tortillas.
- Spicy Fried CauliflowerSince these burritos are meatless, we like to add extra veggies for heartiness.My favorite is this one Chili Lime Roasted Cauliflowerwhich is easy and delicious. (Though honestly, the burritos are still pretty tasty without it.)
- Fajita vegetablesOnions and peppers are a must in these veggie burritos.When we have it in the kitchen, we also add corn, but that’s optional.
- RiceAny cooked rice will work, but I like to add cilantro lime rice or Mexican rice For extra flavor, swap out the rice for quinoa if you want extra protein how to cook quinoa to help you).
- Beans. We’re big fans of beans here creamy refried beans are my favorite for this burrito but these coconut black beans would be fantastic too.Or keep it simple. open a can of pinto or black beans and heat them up with a little oil and garlic.
- Cheese (optional)I like to add a small handful of Monterey Jack or melted cheddar to the tortilla before everything else, then heat it up in the pan until it melts a little, creating an amazing cheese layer. Dairy free, try my favorite vegan cheese made with cashews (I love it).
How to Make Veggie Burritos
These veggie burritos are perfect for making ahead.All ingredients (veggies, rice and beans) can be made up to 4 days in advance. Or you can make them all at once, wrap and store the burrito for another day.
The first time I made burritos at home, I had to google how to fold them so they wouldn’t fall apart on the first bite.
Place the tortilla in a hot pan and heat until hot, but not toasted. Flip the tortilla over and sprinkle some cheese on top. Transfer the tortilla to a cutting board when the cheese is mostly melted.
Then, layer the burrito filling the center of the tortilla lengthwise. Leave a 3- to 4-inch space around the edges. Fold the sides of the tortillas over the filling, then tightly roll the end closest to you up and around the filling, pushing back any pieces in the middle of the burrito.
Place seam side down and wrap in foil, or if you’re eating them right away, transfer to a hot pan to toast the outside of the tortilla (my favorite).
Our Favorite Veggie Burritos!
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PREP
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Cook
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TOTALLY
These cauliflower veggie burritos are easy and taste incredible. Cauliflower takes about 30 to 40 minutes to make ahead of time. We highly recommend it, but you can also leave it out for burritos that are still super tasty.
We recommend using two baking sheets (one for cauliflower and one for onions, peppers, and corn). Cauliflower takes a few minutes longer to roast than other vegetables. Vegetables can be prepared up to four days in advance.
Makes 4 large burritos
Check out We’re Making the Recipe!
You will need it
For the burritos
4 large flour tortillas (10 inches or larger)
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup of cooked rice, try it cilantro lime rice or Mexican rice
1 cup cooked pinto black beansor refried beans
Additional toppings: sour cream, avocado or guacamoleshredded cabbage or lettuce, black bean corn salad, pico de gallo, crushed tomato salsaor hot sauce
For vegetables
1 ½ tsp ancho chili powder or use homemade chili powder
1 ½ teaspoons of smoked paprika
1 teaspoon of onion powder
1 teaspoon of garlic powder
1/8 teaspoon to 1/4 teaspoon cayenne pepper
1/2 teaspoon of fine sea salt
1 medium head of cauliflower, cut into small florets
2 medium bell peppers, remove the seeds and cut into thin slices
1 medium onion, cut into half moons
3 tablespoons of avocado oil
3/4 cup corn kernels, fresh or frozen, as desired
2 lime or lemon wedges
1 garlic, chopped, as desired
Directions:
- Prepare the vegetables
1:Heat the oven 425°F (218°C) Line two baking sheets with parchment paper, foil, or a silicone mat.
2:Prepare the spice mixture. In a small bowl, combine the ancho chili powder, smoked paprika, onion powder, garlic powder, cayenne pepper, and 1/2 teaspoon salt.
3:In a medium bowl, toss the cauliflower florets with 2 tablespoons of the oil and two-thirds of the spice mixture.Spread the cauliflower on the first baking sheet, flat-side down, until they are well browned.
4:In the same bowl used for the cauliflower, toss the onions and peppers with 1 tablespoon of the oil and the remaining spice mixture.
5:00Roast the cauliflower until crisp and brown on the inside, 20-35 minutes. Check after 15 minutes and stir the cauliflower for even browning. Squeeze the lime juice over the cauliflower when finished.
6:00Roast the peppers and onions until soft and browned on the edges, 20-25 minutes.Stir the corn 10 minutes before it’s ready to come out of the oven.
7:00Use cooked vegetables immediately or store in an airtight container in the refrigerator for up to 4 days.
- Make burritos
1:Heat a wide pan over medium-low heat. When the first side is heated, turn the tortilla over and spread a thin layer of the tortilla When it starts to melt, transfer the tortilla to a cutting board. Repeat with remaining tortillas.
2:Spoon 1/4 cup rice, 1/4 cup beans, a spoonful of cooked peppers, onions and corn, and a spoonful of spicy roasted cauliflower into the center of each warmed tortilla.
3:Fold the sides of the tortillas over the filling, then tightly roll the end closest to you up and around the filling, pushing back any spots that spill into the middle of the burrito.Place the burrito seam down.
4:Put the pan back on medium heat. Place the burritos seam side down in the hot pan and fry until the underside is lightly browned and crisp, 20-60 seconds.Turn the burrito and repeat on all sides.
Advice from Adam and Joan
- Freezing a veggie burrito. Wrap each burrito tightly in foil and place in a resealable freezer bag or container. Freeze for up to 3 months. To reheat frozen burritos, open the burrito, place it on a microwave-safe plate, cover with a paper towel, and microwave for two minutes; flip and microwave another 2 minutes or until center is heated through.Enjoy immediately or add a crispy exterior following the instructions for the fried burrito above.
- The remaining vegetables. You may have some leftover vegetables, keep them in the fridge for up to 4 days. We add them to eggs in the morning or on salads for lunch.
- The nutrition facts below are estimates.
Nutrition per serving
Serving size
1 burrito
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Calories
531
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Total fat
21.9 g
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Saturated fats
13.1 g
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Cholesterol
25.3 mg
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Sodium
1129 mg
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Carbohydrate
67.4 g
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Dietary fiber
6.8 g
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Total sugars
7 g
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Proteins
19.4 g
