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vegetarian burrito recipe With Avocado Salsa Verde
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This easy vegetarian burrito recipe features a savory, spiced filling and is topped with creamy, tangy Avocado Salsa Verde. It’s a satisfying, family-friendly meal perfect for weeknights or gatherings.
Ingredients
- 8–10 large flour tortillas
- 1 can (15 oz/425 g) black beans, rinsed and drained
- 1 cup (160 g) corn, frozen or fresh
- 1 cup (185 g) cooked rice, brown or white
- 1 cup (110 g) shredded Monterey Jack or cheddar cheese
- 0.5 medium onion, diced
- 1 bell pepper, diced
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.25 tsp smoked paprika
- Salt to taste
- 2 ripe avocados
- 4–5 medium tomatillos, husked
- 1 jalapeño, seeded if preferred
- 0.5 bunch cilantro
- 1–2 limes
- 1 tbsp oil
Instructions
- Prep Your Veggies: Chop the onion and bell pepper into small pieces. Husk and rinse tomatillos. Remove seeds and membranes from jalapeño if less heat is desired.
- Sauté the Filling: Heat 1 tbsp oil in a large skillet over medium heat. Add diced onion and bell pepper, sauté until softened (5-7 min). Stir in black beans, corn, cooked rice, chili powder, cumin, smoked paprika, and salt. Cook until heated through and aromatic (5-8 min). Set aside.
- Make the Avocado Salsa Verde: Place husked tomatillos in a saucepan, cover with water, and boil until tender and bright green (5-7 min). Drain thoroughly. In a blender, combine cooked tomatillos, ripe avocados, jalapeño, fresh cilantro, juice of 1 lime, and a pinch of salt. Blend until creamy and smooth. Taste and adjust seasoning.
- Warm Tortillas: Gently warm tortillas in a dry skillet (15-30 seconds per side) or microwave (30 seconds in a damp paper towel) until soft and pliable.
- Assemble Burritos: Lay a warm tortilla flat. Spoon about 0.5-0.75 cup of filling down the center, leaving space on edges. Top with shredded cheese. Fold the sides over, then roll tightly from the bottom up.
- Serve Warm: Enjoy burritos immediately with a generous dollop of Avocado Salsa Verde.
Notes
To avoid soggy burritos, ensure the filling is not too wet; drain beans thoroughly. If burritos are falling apart, avoid overfilling and make sure tortillas are warmed to increase pliability. For bland salsa, adjust with more lime juice or salt. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 350 calories
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 10 mg