We love these super flavorful veggie burritos and roasted cauliflower, onions, peppers, rice, cheese and beans. These veggie burritos are super delicious and easy to make ahead!
When I make burritos, I pack in as much flavor and texture as possible. This veggie burrito recipe has it all. We’re talking tender roasted cauliflower, fajita vegetables, soft lemon cilantro 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 comes from you!
These burritos are perfect for busy weeknights, healthy lunches, or even the cold weather ahead. You can even whip up something homemade with homemade flour tortillas. If you like these burritos, I bet you’ll enjoy veggie tacos or a veggie quesadilla, too!
Key Ingredients
- Tortillas: I like to use 10 inch flour tortillas. They are the perfect size to fit all of our delicious fillings! You can use your favorite store-bought product or make your own flour tortillas.
- Spicy Roasted Cauliflower: Since these burritos are meatless, we like to add extra veggies for fun. My favorite is this chili lime roasted cauliflower, easy and delicious! (Though honestly, the burritos are still pretty good without them!).
- Fajita Vegetables: Onions and peppers are a must for these veggie burritos. If we have it in the kitchen, we can add corn, but that’s optional!
- Rice: Any cooked rice will work, but I like to add cilantro lime rice or Mexican rice for extra flavor. If you’d like more protein, swap the rice for quinoa (here’s a quinoa recipe to help).
- Beans: We’re big bean fans around here! These creamy black beans are my favorite for this burrito, but these black coconut beans would be great too. Or keep it simple: open a can of black beans and heat them with oil and garlic.
- Cheese (optional): I like to add a small amount of Monterey Jack or melted Cheddar to the tortilla before anything else. Then, I heated it in a skillet until it melted a little, creating a wonderful 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 easy to make ahead. All components (vegetables, 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 wrap them so they wouldn’t fall apart on the first bite. Here’s what works best for me:
Place the tortilla on the bottom of the hot pan and heat until it starts to warm, but before it gets fried. Flip the tortilla over and sprinkle the cheese on top. Transfer the tortilla to a cutting board when the cheese is mostly melted.
Then, place the burrito filling down the middle of the tortilla lengthwise. Leave 3 to 4 inches of space around the edges. Fold the sides of the tortillas over the filling, then tuck the end closest to you up and around the filling, pushing any pieces that fall back into the center of the burrito.
Place the seam side down and wrap with foil, or if you eat them quickly, transfer to a warm skillet to fry without the tortilla (my favorite).
Our favorite Veggie Burritos
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These cauliflower veggie burritos are easy and incredibly flavorful. Cauliflower takes about 30 to 40 minutes to make and can be made ahead of time. We highly recommend it, but you can also leave it out of burritos that are already delicious.
We recommend using two baking sheets (one for the cauliflower and one for the onions, peppers and corn). Cauliflower takes a few minutes to roast than other vegetables. Vegetables can be made up to four days in advance.
Makes 4 large burritos
Watch We Make the Recipe
You will need it
At Burrito’s
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 toppings: sour cream, avocado or guacamole, shredded cabbage or lettuce, black bean salad, pico de gallo, roasted tomato salsa, or hot sauce.
For vegetables
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 cauliflower, cut into small florets
2 medium peppers, seeds removed and cut into thin strips
1 medium onion, cut into half moons
3 tablespoons of avocado oil
3/4 cup corn kernels, fresh or frozen, optional
2 limes or lemon wedges
1 scale, trimmed, optional
Directions
- Prepare the Vegetables
1Preheat the oven to 425°F (218°C). Line two baking sheets with parchment paper, foil, or a silicone mat.
2Make a spice mix. Combine 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 oil and two-thirds of the spice mixture. Spread the cauliflower on the first baking sheet, making sure the bottom edges are well browned.
4Use the same bowl used for the cauliflower and toss the onions and peppers with 1 tablespoon of the oil and the remaining spice mixture. Place the onions and peppers on a second baking sheet, spreading them out to brown well.
5Roast the cauliflower until the edges are crisp and brown and the inside is tender, 20 to 35 minutes. Check after 15 minutes and turn the cauliflower to encourage even browning. When done, squeeze a squeeze of lime juice over the cauliflower and sprinkle the scallions on top.
6Sauté the peppers and onions until they are soft and the edges are browned, 20 to 25 minutes. Toast the corn 10 minutes before you are ready to take it out of the oven.
7Use cooked vegetables immediately or store in an airtight container in the refrigerator for up to 4 days.
- Make Burritos
1Heat a wide skillet over medium heat. When it’s warm, place one tortilla on the bottom of the skillet. When the first side is warm but not toasted, flip the tortilla. Place 1/4 cup of cheese down the center of the tortilla and spread in a thin layer. When the second side of the tortilla is warm and the cheese starts to melt, transfer the tortilla to a cutting board. Repeat with remaining tortillas.
2Spoon 1/4 cup of rice, 1/4 cup of beans, a tablespoon of cooked peppers, onions, and corn, and a tablespoon of spicy roasted cauliflower down the center of each warm tortilla.
3Fold the sides of the tortillas over the filling, then tuck the end closest to you up and around the filling, pushing any pieces that fall back into the center of the burrito. Place the burrito seam-side down.
4Return the skillet over medium heat. Place the burritos seam-side down on the hot pan and fry until the underside is lightly browned and crispy, 20 to 60 seconds. Rotate the burrito and repeat on all sides.
Tips from Adam and Joanne
- To freeze the veggie burritos: Wrap each burrito in foil and place in a resealable freezer bag or container. Freeze for up to 3 months. To reheat frozen burritos, open the burrito, place it on a small microwavable plate, cover with a paper towel, and microwave for two minutes; flip and microwave for another 2 minutes or until center is heated through. Enjoy immediately, or add a crunchy exterior by following the directions for fried burritos above.
- Leftover vegetables: You may have leftover vegetables. Store in the refrigerator for up to 4 days. We add them to eggs in the morning or on salads for lunch.
- The nutrition facts given below are estimates.
Food Per Serving
Serving Size
1 burrito
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Calories
531
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Perfect Oils
21.9g
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Saturated Fats
13.1g
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Cholesterol
25.3 mg
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Sodium
1129 mg
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Carbohydrate
67.4g
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Dietary fiber
6.8g
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Total Sugar
7g
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Proteins
19.4g
