Save These Veggie Burritos are a hearty and flavorful vegetarian meal, packed with sautéed mushrooms, black beans, and sweet corn. Wrapped in soft flour tortillas for a satisfying finish, this Mexican-inspired dish is perfect for a nutritious and easy weeknight dinner.
Save The secret to the depth of flavor in these burritos is the combination of smoked paprika, cumin, and chili powder. As the mushrooms and peppers sauté, they absorb these spices, creating a savory filling that pairs beautifully with the brightness of fresh cilantro and lime juice.
Ingredients
- Vegetables: 250 g button mushrooms (sliced), 1 medium red bell pepper (diced), 1 small red onion (finely chopped), 1 cup corn kernels, 2 cloves garlic (minced), 2 tbsp fresh cilantro (chopped).
- Beans & Fillings: 1 can (400 g) black beans (drained and rinsed), 1 cup shredded cheddar or Monterey Jack cheese, 4 large flour tortillas (25 cm).
- Spices & Seasonings: 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, 1/4 tsp black pepper, juice of 1 lime.
- Optional Toppings: 1 avocado (sliced), 1/2 cup salsa, 1/4 cup sour cream.
Instructions
- Step 1
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes until softened.
- Step 2
- Add the garlic and cook for 30 seconds until fragrant.
- Step 3
- Stir in the mushrooms and bell pepper. Cook for 5–6 minutes until the mushrooms are golden and the peppers are soft.
- Step 4
- Add corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 3–4 minutes, stirring occasionally.
- Step 5
- Remove from heat. Stir in lime juice and fresh cilantro.
- Step 6
- Warm the tortillas in a dry skillet or microwave until pliable.
- Step 7
- Spoon an equal portion of the vegetable-bean mixture onto each tortilla. Sprinkle with shredded cheese.
- Step 8
- Add optional toppings as desired (avocado, salsa, sour cream).
- Step 9
- Fold the sides over and roll up each tortilla to form a burrito.
- Step 10
- Serve immediately, or grill the burritos seam-side down in a hot skillet for 1–2 minutes for a crispier exterior.
Zusatztipps für die Zubereitung
To ensure even cooking, use a large skillet and a spatula to stir the mushrooms frequently until they reach a golden-brown color. If you prefer a different texture, you can substitute black beans with pinto beans or kidney beans. Always warm your tortillas first to make them more pliable for rolling.
Varianten und Anpassungen
For a vegan version, simply use plant-based cheese and skip the sour cream. If you are catering to a gluten-free diet, substitute the flour tortillas with gluten-free alternatives. For extra heartiness, you can also add a layer of cooked rice or quinoa before rolling the burritos.
Serviervorschläge
Top your burritos with fresh avocado slices, zesty salsa, and a dollop of sour cream. These flavors pair exceptionally well with a light Mexican lager or a refreshing lime agua fresca to complement the smoky seasoning of the filling.
Save With approximately 390 calories and 14 grams of protein per serving, these burritos are a balanced meal choice. Enjoy this satisfying vegetarian dish while it is warm and fresh!
Recipe FAQ
- → Can I make these burritos ahead of time?
Yes, assemble the burritos and wrap them tightly in foil. Refrigerate for up to 2 days or freeze for up to 3 months. Reheat in the oven at 180°C (350°F) for 15-20 minutes until warmed through.
- → What can I substitute for black beans?
Pinto beans, kidney beans, or refried beans work perfectly. You can also use chickpeas for a different texture and flavor profile.
- → How do I make these burritos vegan?
Use plant-based cheese alternatives or nutritional yeast, and replace sour cream with cashew cream or vegan sour cream. Ensure your tortillas are egg-free.
- → Can I add rice to make them more filling?
Absolutely. Add 1-2 cups of cooked white rice, brown rice, or cilantro-lime rice to the filling mixture before assembling the burritos.
- → What's the best way to prevent soggy burritos?
Ensure the filling isn't too wet by draining beans and corn thoroughly. Let the cooked mixture cool slightly before assembling, and avoid overloading with wet toppings like salsa.
- → How do I get a crispy exterior on my burritos?
After rolling, place the burritos seam-side down in a hot skillet with a little oil or butter. Cook for 1-2 minutes per side until golden and crispy.