Discover the satisfying world of vegetarian comfort food with this loaded Veggie Burrito that proves plant-based meals can be just as hearty and flavorful as any meat-filled dish. This recipe combines seasoned black beans, perfectly cooked rice, roasted vegetables, and fresh toppings all wrapped up in a warm flour tortilla for a complete meal that’s both nutritious and delicious. Unlike simple bean burritos, this version features a medley of colorful bell peppers, onions, and zucchini that are roasted until caramelized and tender, creating layers of flavor and texture that make every bite exciting. The addition of cilantro-lime rice, creamy avocado, and tangy salsa brings brightness and freshness that balances the earthiness of the beans and vegetables. These generous burritos serve four people and make an excellent choice for vegetarians, anyone looking to eat more plants, or simply those who want to enjoy a wholesome, filling meal that happens to be meat-free.
Serves: 4 people
Prep Time: 20 minutes
Cook Time: 30 minutes
What You’ll Need
For the Cilantro-Lime Rice:
- 1 cup long-grain white rice
- 1 3/4 cups vegetable broth
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
For the Roasted Vegetables:
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium zucchini, diced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the Seasoned Black Beans:
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 cup vegetable broth
- Salt to taste
For Assembly:
- 4 large flour tortillas (10-12 inch)
- 1 cup shredded Monterey Jack cheese
- 1 large avocado, sliced
- 1/2 cup sour cream
- 1/2 cup salsa
- 2 cups romaine lettuce, shredded
- 1/4 cup red onion, finely diced
Creating the Perfect Rice Base
Start by making the cilantro-lime rice, as this will take the longest to cook. Rinse the rice in cold water until the water runs clear, then drain thoroughly. In a medium saucepan, bring the vegetable broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 18-20 minutes until the liquid is absorbed and the rice is tender.
Remove from heat and let stand for 5 minutes without lifting the lid. Fluff the rice with a fork, then stir in the lime juice, chopped cilantro, and salt. The rice should be light, fluffy, and bright with citrus flavor. Set aside to cool slightly while you prepare the other components.
Roasting Vegetables to Perfection
Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup. Cut the bell peppers into strips about 1/2 inch wide, dice the zucchini into 3/4 inch pieces, and slice the red onion into half-moons.
Toss all the vegetables with olive oil, cumin, chili powder, smoked paprika, salt, and pepper in a large bowl until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd them. Roast for 20-25 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized around the edges.
Preparing the Seasoned Beans
While the vegetables roast, heat olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the black beans, cumin, chili powder, and vegetable broth. Simmer for 8-10 minutes, stirring occasionally and lightly mashing some of the beans with the back of a spoon to create a creamy texture while leaving most beans whole. Season with salt to taste and remove from heat.
Getting Ready for Assembly
Warm your tortillas by wrapping them in damp paper towels and microwaving for 45 seconds, or heat them individually in a dry skillet over medium heat for about 30 seconds per side. Warm tortillas are essential for easy rolling and prevent tearing.
Prepare all your fresh toppings by shredding the lettuce, slicing the avocado, and dicing the red onion. Having everything ready makes assembly quick and prevents the tortillas from cooling down and becoming less pliable.
Building Your Veggie Masterpiece
Place a warm tortilla on a clean work surface. Spread about 3/4 cup of the cilantro-lime rice in a line across the center of the tortilla, leaving about 2 inches of space on the sides. The rice acts as a base that helps hold all the other ingredients together.
Spoon a generous portion of the seasoned black beans over the rice, followed by a good helping of the roasted vegetables. The combination of textures and colors should look vibrant and appealing. Sprinkle 1/4 cup of shredded cheese over the warm ingredients, allowing it to begin melting.
Add a few slices of avocado, a spoonful of sour cream, and a spoonful of salsa. Top with a handful of shredded lettuce and a sprinkle of diced red onion for crunch and freshness.
The Art of the Perfect Wrap
To roll your burrito properly, first fold in the left and right sides of the tortilla about 2 inches over the filling. Starting from the edge closest to you, roll the tortilla tightly away from yourself, keeping the filling compressed as you roll. The key is to roll firmly but gently to avoid tearing the tortilla. If the burrito seems too full, remove a small amount of filling rather than risk breaking the wrap.
Serving and Enjoying
Serve the burritos immediately while the rice and beans are still warm and the cheese is melted. You can cut each burrito in half diagonally to show off the colorful layers inside, or wrap them in foil for easy handheld eating. These burritos are complete meals on their own but pair wonderfully with tortilla chips and extra salsa or guacamole.
Customization Ideas
Feel free to swap in your favorite vegetables based on what’s in season or what you have on hand. Corn, mushrooms, or sweet potatoes work beautifully. For extra protein, add some crumbled queso fresco or a handful of toasted pumpkin seeds. If you like heat, include sliced jalapeños or a dash of hot sauce.
Make-Ahead Tips
The rice, beans, and roasted vegetables can all be prepared a day ahead and stored in the refrigerator. Simply reheat them gently before assembling your burritos. However, for the best texture and to prevent sogginess, assemble the burritos just before serving.
