Hearty Vegetarian Burritos (Printable)

Satisfying burritos with mushrooms, black beans, corn, and cheese in soft tortillas. Vegetarian comfort food.

# Ingredient 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 & 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

# How-To Steps:

01 - Heat olive oil in a large skillet over medium heat. Add the red onion and sauté for 2 minutes until softened.
02 - Add minced 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 including avocado, 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 Advice:

01 -
  • Every bite delivers earthy mushrooms, creamy beans, and bursts of sweet corn in one handheld package.
  • It comes together in under an hour with pantry staples and whatever veggies are hanging out in your fridge.
  • The spices build a smoky warmth that makes you forget there is no meat involved.
  • Leftovers reheat beautifully, and the filling tastes even better the next day after the flavors marry overnight.
02 -
  • Do not skip warming the tortillas, cold ones will crack the moment you try to fold them and spill filling everywhere.
  • Let the mushrooms cook without constant stirring so they caramelize instead of steaming, patience here makes all the difference.
  • Rinse the black beans well or the canned liquid will make your filling taste tinny and dull.
  • Add the lime juice off the heat to preserve its brightness, cooking it will turn the flavor flat.
03 -
  • Toast the cumin and paprika in the oil for thirty seconds before adding the vegetables to unlock deeper, smokier flavors.
  • Use a cast iron skillet to crisp the burritos, it holds heat better than nonstick and gives an even golden crust.
  • Grate your own cheese instead of buying pre shredded, it melts smoother and tastes fresher without the added starches.
  • Let the filling cool for a few minutes before assembling so the tortillas do not get soggy from steam.
Go Back