Hearty Vegetarian Burritos (Printable version)

Satisfying burritos filled with sautéed mushrooms, black beans, corn, and cheese in warm tortillas.

# Ingredients list:

→ Vegetables

01 - 9 oz button mushrooms, sliced
02 - 1 medium red bell pepper, diced
03 - 1 small red onion, finely chopped
04 - 1 cup corn kernels, fresh or frozen
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh cilantro, chopped

→ Beans and Fillings

07 - 1 can black beans, drained and rinsed
08 - 1 cup shredded cheddar or Monterey Jack cheese
09 - 4 large flour tortillas

→ Spices and Seasonings

10 - 2 tablespoons olive oil
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - Juice of 1 lime

→ Optional Toppings

17 - 1 avocado, sliced
18 - 1/2 cup salsa
19 - 1/4 cup sour cream

# Steps:

01 - Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes until softened.
02 - Add the garlic and cook for 30 seconds until fragrant.
03 - Stir in the mushrooms and bell pepper. Cook for 5 to 6 minutes until the mushrooms are golden and the peppers are tender.
04 - Add corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3 to 4 minutes, stirring occasionally.
05 - Remove from heat. Stir in lime juice and fresh cilantro.
06 - Warm the tortillas in a dry skillet or microwave until pliable.
07 - Spoon an equal portion of the vegetable-bean mixture onto each tortilla. Sprinkle with shredded cheese.
08 - Add optional toppings as desired: avocado slices, salsa, and sour cream.
09 - Fold the sides over and roll up each tortilla to form a burrito.
10 - Serve immediately, or grill the burritos seam-side down in a hot skillet for 1 to 2 minutes for a crispier exterior.

# Expert Tips:

01 -
  • It uses simple pantry staples and turns them into something you actually look forward to eating.
  • The smoky, savory filling is hearty enough to satisfy without feeling heavy.
  • You can prep everything in under 20 minutes and still feel like you really cooked.
  • It's endlessly adaptable depending on what vegetables or beans you have on hand.
02 -
  • Don't skip warming the tortillas, cold ones crack and tear no matter how careful you are.
  • If the filling seems too wet, let it cook an extra minute or two to evaporate excess moisture, otherwise your burrito will get soggy.
  • Taste the filling before assembling and adjust the seasoning, a little extra salt or lime juice can make all the difference.
03 -
  • If you want to crisp the burritos without a skillet, brush them lightly with oil and bake at 400°F for 10 minutes, flipping halfway through.
  • Use a cast iron skillet for cooking the vegetables, it gives the mushrooms a deeper, caramelized flavor that makes the filling taste richer.
  • Don't overfill the tortillas, it's tempting, but leaving a little room around the edges makes rolling so much easier and prevents bursting.
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