Hearty Vegetarian Burritos (Printable)

Hearty vegetarian burritos with sautéed mushrooms, beans, corn, and cheese in soft tortillas.

# What You’ll Need:

→ 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, frozen, or canned and drained)
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh cilantro, chopped

→ Beans & Fillings

07 - 1 can (14 oz) black beans, drained and rinsed
08 - 1 cup shredded cheddar or Monterey Jack cheese
09 - 4 large flour tortillas (10-inch)

→ Spices & 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

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
02 - Stir in the mushrooms and bell pepper. Cook for 5 to 6 minutes until the mushrooms are golden and the peppers are soft.
03 - Add corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 3 to 4 minutes, stirring occasionally. Remove from heat and stir in lime juice and fresh cilantro.
04 - Warm the tortillas in a dry skillet or microwave until pliable.
05 - Spoon an equal portion of the vegetable-bean mixture onto each tortilla. Sprinkle with shredded cheese. Add optional toppings as desired. Fold the sides over and roll up each tortilla to form a burrito.
06 - 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 -
  • The mushrooms get deeply golden and meaty, fooling even the most devoted carnivores at your table.
  • Everything cooks in one skillet, which means less cleanup and more time enjoying the meal.
  • You can wrap these up in foil and they hold beautifully for packed lunches or road trips.
  • The lime juice at the end brightens every bite and keeps the filling from tasting flat or one note.
02 -
  • Do not skip warming the tortillas or they will crack and split when you try to roll them, leaving you with a messy plate instead of a tidy burrito.
  • Let the mushrooms cook without stirring them constantly so they can develop a golden, caramelized crust instead of turning soggy and pale.
  • Stir in the lime juice and cilantro off the heat to preserve their brightness and prevent the cilantro from wilting into a dull green mush.
03 -
  • Use a cast iron skillet to get the best caramelization on the mushrooms and a crispy sear on the finished burritos.
  • Taste the filling before assembling and adjust the salt, lime, or spices until it tastes just right to you.
  • If your tortillas keep tearing, they might be too cold or too dry, so warm them longer or wrap them in a damp towel first.
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