Burrito Recipe: If you’re craving a flavorful handheld meal, look no further than this Vegetarian Burrito Recipe inspired by the vibrant flavors of Mexico. A simple tortilla or roti is filled with homemade refried beans, sautéed fajita-style veggies like bell peppers and mushrooms, creamy guacamole, fresh pico de gallo, and tangy sour cream. Delicious!
What Exactly is a Burrito?
Burritos, originating from Northern Mexico, California, and Tex-Mex cuisines, are essentially large flour tortillas stuffed with an array of ingredients and rolled into a cylindrical shape. The name “burrito,” meaning “little donkeys” in Spanish, likely stems from donkeys being used to carry heavy loads.
Fillings can vary widely, ranging from just a couple to a dozen or more ingredients.
About Veg Burritos
This homemade vegetarian burrito recipe is a family favorite, bursting with flavor and surprisingly simple to prepare. The savory mixture of spiced bell peppers and mushrooms cooks up in under 30 minutes, while the pico de gallo salsa and guacamole add freshness and zing.
I personally prefer making homemade refried beans ahead of time, but canned ones work just as well. Alternatively, you can swap in rice if you prefer.
If sour cream isn’t readily available, you can easily whip up your own by adding a teaspoon of lemon juice to ½ cup of heavy whipping cream.
Assembling the burritos is a breeze once you have all the fillings prepared. Check out the step-by-step photos below to see how it’s done.
For a healthier option, opt for whole wheat tortillas, though regular flour tortillas, corn tortillas, whole wheat roti, or flavored roti will work just as well.
If you’re new to the world of burritos, this easy vegetarian recipe is the perfect introduction. Join me in the kitchen as I whip up a batch, and you’ll see just how simple and satisfying homemade burritos can be.
Ingredients: Burrito Recipe
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 (about 300 grams)
- ½ teaspoon cumin powder
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika or sweet paprika or red chili powder or cayenne pepper
- 1 teaspoon naturally brewed soy sauce
- Salt to taste
- 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 tbspn chopped coriander leaves or chopped parsley
For Pico de Gallo: Burrito Recipe
- ½ cup finely chopped tomatoes (about 2 medium tomatoes or 2 Roma tomatoes, 120 grams)
- ½ teaspoon chopped serrano pepper or jalapeño pepper or green chilies
- ½ cup finely chopped onion (about 1 medium-sized onion)
- ¼ teaspoon finely chopped garlic or 2 small garlic cloves (optional)
- 3 tbspn chopped coriander leaves or parsley leaves
- 1 teaspoon lemon juice
- 1 teaspoon extra virgin olive oil (optional)
- Salt to taste
For Guacamole
- 1 avocado (medium to large-sized)
- Additional Ingredients
- 8 tortillas (plain flour, corn, or whole wheat)
- 1 cup Refried Beans
- ½ cup sour cream
Instructions: Burrito Recipe
Making Vegetable Filling:
- Heat olive oil in a pan over medium heat. Add finely chopped garlic and onions.
- Sauté garlic and onions until onions soften.
- Add chopped bell peppers (red, green, orange, or yellow) and sauté for about 2 minutes.
- Add chopped button mushrooms and sauté until all moisture is dried up.
- Add cumin powder, smoked paprika, salt, dried oregano, sugar, and soy sauce. Mix and sauté for 1 to 2 minutes.
- Stir in red wine vinegar and chopped coriander leaves or parsley. Remove from heat and set aside.
Making Pico De Gallo:
- In a mixing bowl, combine finely chopped onions, serrano or jalapeño pepper, chopped tomatoes, fresh coriander leaves, and optional garlic.
- Add lemon juice, extra virgin olive oil (optional), and salt. Mix well and set aside.
Making Guacamole:
- In another bowl, mash the avocado cubes.
- Add 3 tablespoons of the prepared pico de gallo to the mashed avocado and stir well.
- Adjust seasoning with salt, lemon juice, and black pepper if desired. Set aside.
Assemble Burrito:
- Heat a skillet over medium to medium-high heat. Place a tortilla on the skillet and roast for 2 minutes on both sides until air pockets form.
- Remove the roasted tortilla from heat. Add refried beans, vegetable filling, guacamole, pico de gallo, and sour cream to the center of the tortilla.
- Fold the left side firmly over the filling, then fold the right side over the left.
- Fold the lower and bottom parts to enclose the filling tightly.
- Wrap the lower ¾ of the burrito in paper napkins, butter paper, or aluminum foil to secure it.
- Serve immediately, optionally slicing the burrito in half before serving.
Notes:
- For gluten-free options, use tamari instead of soy sauce and choose tortillas made from gluten-free flours.
- To make it vegan, use cashew cream with lemon juice for sour cream.
- Allow time for the lemon juice to thicken the cream properly.
- You can swap red wine vinegar with other types of vinegar.
- Both flour and corn tortillas work well for this recipe.
Conclusion
Mastering the art of homemade vegetarian Burrito Recipe opens up a world of flavorful possibilities. With a harmonious blend of fresh ingredients and bold spices, these burritos are sure to tantalize your taste buds and become a favorite in your recipe repertoire. Whether you’re new to burrito-making or a seasoned pro, this versatile dish is bound to impress friends and family alike. So, roll up your sleeves and get ready to savor the deliciousness of homemade burritos!
FAQs about Burrito Recipe
Can I use different types of mushrooms for the vegetable filling?
Absolutely! Feel free to experiment with different mushroom varieties like cremini, shiitake, or portobello to add unique flavors and textures to your burrito.
How long will the homemade guacamole stay fresh?
Homemade guacamole is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. To prevent browning, place plastic wrap directly on the surface of the guacamole before sealing the container.
Can I make these burritos ahead of time for meal prep?
Yes, you can assemble the burritos ahead of time and store them wrapped tightly in aluminum foil or plastic wrap in the refrigerator for up to 2 days.
What can I serve with vegetarian burritos for a complete meal?
Vegetarian burritos pair well with a variety of side dishes such as Mexican rice, corn salad, or black bean salad. You can also serve them with a side of tortilla chips and salsa for an extra crunch.
Can I freeze leftover burritos for later consumption?
Yes, you can freeze leftover burritos for up to 3 months. Wrap each burrito individually in plastic wrap and then aluminum foil before placing them in a freezer-safe bag or container. To reheat, thaw in the refrigerator overnight and then bake in the oven or microwave until heated through.
