Fresh Restaurant Style Veggie Burritos at Home
Fresh Tex Mex burritos are an awesome treat. Places like Chipotle and Qdoba are popping up everywhere with their fresh ingredients, made to order meals that are delicious. But you can make the same Veggie Burritos at home for much less! Veggie Burritos are my favorites. Peppers, grilled to perfection, with black beans and delicious rice all wrapped up in a steamed tortilla make the perfect lunch or dinner, and they even travel well if you want to take them to work. It takes just a few minutes to have homemade Veggie Burritos, and they are so versatile, you can fill them with anything you like!
Fresh Ingredients for the Best Veggie Burritos
You can use just about any veggie you like in Veggie Burritos. You can even add grilled or roasted meats if you like a meat burrito. But my favorites start with fresh peppers of every color I can find. The more colorful, the better, in the finished Veggie Burritos. I also grill up some onions with the peppers for more flavor. Here’s a little trick: pull out your pancake griddle to grill up those veggies easily and fast! If you have a non-stick griddle, you don’t even have to add any fat to the dish, making this fantastic if you are watching what you eat! Black beans are a favorite for me, with their slightly spicy flavor. I drain them, then heat them up quick in the microwave for a faster prep time. I use a long grain white rice, adding a squeeze of lime for a fresh flavor. Many places use fresh cilantro as well, and you are more than welcome to toss some in the mix. I’m not big on cilantro so I skip that ingredient. Top everything with some sour cream and shredded cheese on a microwave-steamed tortilla, and you have the perfect Veggie Burritos for lunch or dinner.
- 3 large peppers, any color
- 1 large onion
- 1 C white rice
- 2 C water
- 1 lime
- 1 can black beans, drained
- 1 pkg large burrito tortillas
- sour cream
- shredded cheddar
- taco sauce or salsa
Clean and slice the peppers into strips and the onions into slices, cut in half.
Heat a griddle to medium-high and grill the peppers and onions until they just start to soften.
In a medium saucepan, place the rice and water. Bring to a boil and lower to a simmer. Cook 20 minutes, or until water is absorbed and rice is soft.
Cut the lime in half and squeeze the lime into the rice, stirring well.
In a microwaveable bowl, heat the black beans until steaming hot, about 3-4 minutes.
When ready to assemble, place tortillas, 3 at a time, between layers of damp paper towels. Microwave for 30 seconds.
To assemble, place tortilla on a plate or flat work surface. Spoon rice in a line down the center, then top with beans and peppers and onions.
If you like, top with sour cream, cheddar, and salsa.
Fold in the ends and roll one side over the top. Continue to roll the burrito until the filling is encased.
Cut in half and serve hot.
Adding Roasted Meats to your Veggie Burritos
If you like meat in your Veggie Burritos, I love to use leftover meats that I simmer with some Frontera skillet sauce. Any flavor that looks good to you will work. I think I’ve tried every one that my local grocery sells, and I have to say, they are fabulous! Thick sauce, fantastic flavor that’s not too hot, but not boring either, infuses the meat quickly and makes the best meat fillings for any Mexican or Tex-Mex recipe you have. You can also simmer the meat in a slow cooker with the sauce, cooking the sauce right into it for extra flavor in your Veggie Burritos. With as versatile as Veggie Burritos are, you can have a month’s worth of ideas with just a few ingredients!