We love these super flavorful veggie burritos with roasted cauliflower, onions, peppers, rice, cheese, and beans. These vegetarian burritos are super tasty and great to make ahead!
When I make burritos, I pack in as many flavors and textures as possible. This veggie burrito recipe has it all. We’re talking tender roasted cauliflower, fajita veggies, fluffy cilantro lime rice, and your favorite beans, all wrapped up in a warm tortilla. Make them vegan and use our vegan queso, or add your favorite cheese. It’s up to you!
These burritos are perfect for busy weeknights, healthy lunches, or even freezing for later. You can even bump up the homemade factor with homemade flour tortillas. If you love these burritos, I bet you’ll enjoy our veggie tacos or vegetable quesadillas, too!
Key Ingredients
- Tortillas: I love using big 10-inch flour tortillas. They are the perfect size to fit all of our delicious fillings! You can use your favorite store-bought brand or make your own flour tortillas.
- Spicy Roasted Cauliflower: Since these burritos are meatless, we love adding extra veggies for heartiness. My favorite is this chili lime roasted cauliflower, which is easy and tasty! (Though honestly, the burritos are still quite delicious without it!).
- Fajita Veggies: Onions and peppers are a must in these veggie burritos. When we have it in the kitchen, we also add corn, but that’s optional!
- Rice: Any cooked rice will work, but I love adding cilantro lime rice or Mexican rice for extra flavor. If you’d like some extra protein, swap the rice for quinoa (here’s how to cook quinoa to help you out).
- Beans: We’re big bean fans around here! These creamy refried beans are my favorite for this burrito, but these coconut black beans would also be fantastic. Or keep it simple: open a can of pinto or black beans and warm them up with some oil and garlic.
- Cheese (optional): I love adding a small handful of Monterey Jack or a melty Cheddar to the tortilla before anything else. Then, I heat it in a skillet until it melts a little, creating an amazing cheesy layer. For dairy-free, try my favorite vegan queso made with cashews (I love it!).
How to Make Veggie Burritos
These veggie burritos are perfect for making ahead. All the components (veggies, rice, and beans) can be made up to 4 days in advance. Or, you can make them all at once, wrap them, and save the burritos for another day.
The first time I made burritos at home, I needed to google how to fold them so they don’t fall apart on the first bite. Here’s what works best for me:
Lay the tortilla down into a warm skillet and heat until starting to warm, but before it toasts. Flip the tortilla and sprinkle some cheese on top. Transfer the tortilla to a cutting board when the cheese is mostly melted.
Then, layer the burrito filling down the center of the tortilla lengthwise. Leave 3 to 4 inches of space around the edges. Fold the sides of the tortillas over the filling, and then tightly roll the end closest to you up and around the filling, pushing any bits that fall out back into the middle of the burrito.
Place seam-side down and wrap with foil, or if you are eating them straight away, transfer to a warm skillet to toast the outside of the tortilla (my favorite).
Our Favorite Veggie Burritos
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PREP
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COOK
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TOTAL
These cauliflower veggie burritos are easy and taste incredible. The cauliflower takes about 30 to 40 minutes to make and can be made in advance. We highly recommend it, but you can also leave it out for burritos that are still super tasty.
We recommend using two baking sheets (one for the cauliflower and the other for the onions, peppers, and corn). The cauliflower takes a few more minutes to roast than the other vegetables. The vegetables can be made up to four days in advance.
Makes 4 large burritos
Watch Us Make the Recipe
You Will Need
For the Burritos
4 large flour tortillas (10-inches or larger)
1 cup (4oz) shredded Monterey Jack cheese
1 cup cooked rice, try cilantro lime rice or Mexican rice
1 cup cooked pinto, black beans, or refried beans
Optional add-ins: sour cream, avocado or guacamole, shredded cabbage or lettuce, black bean corn salad, pico de gallo, roasted tomato salsa, or hot sauce
For the Veggies
1 ½ teaspoons ancho chili powder or use homemade chili powder
1 ½ teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/8 teaspoon to 1/4 teaspoon cayenne pepper
1/2 teaspoon fine sea salt
1 medium head cauliflower, cut into small florets
2 medium bell peppers, seeds removed and sliced into thin strips
1 medium onion, sliced into half moons
3 tablespoons avocado oil
3/4 cup corn kernels, fresh or frozen, optional
2 lime or lemon wedges
1 scallion, chopped, optional
Directions
- Prepare the Veggies
1Heat the oven to 425°F (218°C). Line two baking sheets with parchment paper, foil, or a silicone mat.
2Make the spice mixture. Combine the ancho chili powder, smoked paprika, onion powder, garlic powder, cayenne pepper, and 1/2 teaspoon salt in a small bowl.
3In a medium bowl, toss the cauliflower florets with 2 tablespoons of the oil and two-thirds of the spice mixture. Spread the cauliflower out onto the first baking sheet, facing as many flatter edges down so they brown nicely.
4Use the same bowl used for the cauliflower and toss the onions and peppers with 1 tablespoon of oil and the remaining spice mixture. Add the onions and peppers to the second baking sheet, spacing them out so they brown nicely.
5Roast the cauliflower until the edges are crisp and brown and the insides are tender, 20 to 35 minutes. Check after 15 minutes and stir the cauliflower to promote even browning. When done, squeeze a wedge of lime juice over the cauliflower and sprinkle the scallions on top.
6Roast the peppers and onions until tender and the edges brown for 20 to 25 minutes. Stir in the corn 10 minutes before they are ready to come out of the oven.
7Use the cooked vegetables immediately or store them in an airtight container in the fridge for up to 4 days.
- Make Burritos
1Heat a wide skillet over medium-low heat. When warm, place one tortilla down into the skillet. When the first side is warmed but not toasted, flip the tortilla. Place a 1/4 cup of the cheese down into the center of the tortilla and spread into a thin layer. When the second side of the tortilla is warmed and the cheese starts to melt, transfer the tortilla to a cutting board. Repeat with remaining tortillas.
2Spoon 1/4 cup of the rice, 1/4 cup of the beans, a spoonful of the cooked peppers, onions, and corn, and a spoonful of the spicy roasted cauliflower down the center of each warmed tortilla.
3Fold the sides of the tortillas over the filling, and then tightly roll the end closest to you up and around the filling, pushing any bits that fall out back into the middle of the burrito. Place the burrito seam-side down.
4Place the skillet back over medium heat. Place burritos seam-side down into the hot pan and toast until the underside is lightly browned and crisp, 20 to 60 seconds. Rotate the burrito and repeat on all sides.
Adam and Joanne’s Tips
- Freezing veggie burritos: Tightly wrap each burrito in foil and place it into a resealable freezer bag or container. Freeze for up to 3 months. To reheat frozen burritos, unwrap the burrito, put it onto a microwavable plate, cover it with a paper towel, and microwave for two minutes; flip and microwave another 2 minutes or until the center is hot. Enjoy immediately, or add a crunchy exterior by following the directions for toasted burritos above.
- Leftover veggies: You might have some vegetables left over. Store them in the refrigerator for up to 4 days. We add them to eggs in the morning or on top of salads for lunch.
- The nutrition facts provided below are estimates.
Nutrition Per Serving
Serving Size
1 burrito
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Calories
531
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Total Fat
21.9g
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Saturated Fat
13.1g
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Cholesterol
25.3mg
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Sodium
1129mg
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Carbohydrate
67.4g
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Dietary Fiber
6.8g
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Total Sugars
7g
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Protein
19.4g
