There is something quite comforting when it comes to a burrito. All of that tasty goodness is wrapped up in a toasted tortilla and wrapped so you can eat it with ease. You can usually find burritos when out and about as it is one of the most popular street foods you can get, but have you ever thought about making your own? 

Why we love burritos

The truth is, burritos are easy to make, and you can control the levels of spice and flavour as well as know exactly what has gone into it to create it.

These veggie burritos could become a healthier option so it gives you that same satisfying taste and comfort without being too many calories.

If you are interested in making a burrito yourself then I have the perfect recipe for you. 

Tomato herb and lime salsa
Tomato herb and lime salsa

Enjoying these veggie burritos on a diet

This recipe is perfect for weight loss as it is low in calories and full of vegetables. If you are following a diet or weight loss plan then you are likely to need to count the sour cream, tortillas and cheese but will probably be able to make it otherwise to fit your plan.

Do check with your plan directly and use the below adaptions if needed to make these veggie burritos perfect for your diet!

Ingredients needed to make a veggie Burrito

First of all, you will notice that there are a few different ingredients but the beauty of this is that you can control what you add and the quantity.

You can start with this burrito recipe and once you have grasped the method you could go on to create your own creations. You will need:

Veggie burritos

How to make the veggie burritos

Now that you have all your ingredients to hand this is the process to make your burrito. 

This recipe makes 8 burritos and including preparation can be made in 35 minutes.

First of all, chop the onions, courgette, pepper, and tomatoes finely, but keep them separated.

chopping fresh tomatoes
Chopped fresh tomatoes

Put a saucepan on the hob over medium heat. Add some low-calorie cooking spray, and then toss in the chopped onions and crushed garlic. Stir them for about 5 minutes or until they soften. Then throw both the chopped peppers and courgette, continuing to stir for another 5 minutes. 

Frying onions in a dark frying pan
Frying onions

Next up, you need to add some of your seasonings. Add the paprika, onion granules, and oregano to your mixture.

Now it’s time to add the tomatoes. Once you’ve done that, prepare ahead and turn the oven on to 160°c, so it starts heating up. Stir the mix in the saucepan for about five minutes, then add a pinch of salt and a few grinds from the pepper grinder. If you prefer a spicier burrito, also add the cayenne pepper to taste.

The trick is to keep on stirring. By now, the contents of your saucepan should be reaching a nice consistency. Drain the canned sweetcorn and kidney beans and give them both a wash before adding them to the mix. Stir for another 5 minutes, then turn the hob down to a simmer.

While the mix sizzles away, grate one cup of cheese. Also, grease a large baking tray. Organise a prep area for yourself (a large breadboard will do).

Lay one tortilla out on the board. Your mix for the burrito filling should be just about cooked by now. Have a taste to check. Add more salt or pepper as you see fit.

Spoon about a third of a cup of filling from the saucepan onto the flat tortilla on the board, then fold it up. Drizzle some salsa onto the folded burrito. Then sprinkle liberally with cheese. Move the finished product onto the baking tray (with the fold on the bottom). Using kitchen foil can help with rolling them if needed.

You can wrap them completely or leave the ends exposed. If you want them to look good when serving you should cook them in separate dishes that can then be moved to the plates.

Repeat the process seven more times until you have eight completed veggie burritos on the tray, then place the tray in the oven for about 10 minutes or until the cheese has melted. 

Recipe Notes and tips

When it comes to any recipe, it is always a good idea to understand what notes and what tips you can use to help you fully utilise the recipe and have success each and every time. If you want to make the most out of this recipe then here are some recipe notes and tips to help.

  • Make sure you prep all of your ingredients before you start cooking anything. It means that they are all easily accessible when you need them at different stages of the recipe. 
  • Make sure you have a clear area to work in when you are preparing the burritos. A decent space where you can use something like a chopping board will help. 
Black bean burritos
Black bean burritos

Variations to try for perfect burritos

Like with a lot of recipes, once you have tried them out a few times you can look to make some changes and vary the recipe to suit your tastes and preferences. So I wanted to share with you some of them that you might want to try. 

  • You could always add meat to this burrito. Mince work really well. You could fry off your mince before cooking the vegetables, or use a separate frying pan for the meat so that you can add it cooked once your vegetables are ready. 
  • Think about different vegetables you could add. Mushrooms would make a great addition or you could substitute the sweetcorn for something like peas. 
  • You could try adding refried beans or even baked beans to this dish instead of Kidney beans.
  • Adding rice is a great way of making the burritos more filling if you prefer to have them without any side dishes.
Refried beans with a tortilla crisp

FAQs

Like with any recipe, there are often questions that need answering. I thought I would share some of the common questions here, but if you have any comments or questions please don’t hesitate to get in touch directly.

How should I serve the Burrito?

The burrito could be eaten on its own or you could look at serving it with some salad, rice or chips. 

The 8 burritos should be enough for 4 people. Serve two per plate with sour cream on the side.

How do I store the Burrito? 

If you wanted to cook the burrito and then eat it later, make sure it is completely cooled before placing it in an airtight container and store in the fridge. 

Can I freeze the Burrito?

Yes, you can! You can place it in the oven to reheat. The burrito will last in the fridge for 2 days or you could freezer for up to three months. Make sure it is defrosted before you reheat it. 

I hope you enjoy making and eating your burrito.

Just because it’s meat-free does not mean a Mexican burrito has to lack kick – as this recipe proves.

Burritos are a classic spicy south-of-the-border staple. They’re normally filled with pork, beef, or chicken. But a mouth-watering burrito can be achieved with a vegetable-only filling – by following this cheap burrito recipe.

And there you have it – a healthy, scrumptious, easy-to-cook, and very filling vegetarian burrito. Enjoy!

Other recipes you may enjoy

As usual here are some recipes that I think you will love if you enjoy these burritos.

Black bean burritos

Sheet pan chicken fajitas

Easy Roti with spiced cauliflower

Tex mex stuffed sweet potato

Tex Mex quinoa

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Description

An easy cheap recipe for veggie burritos that all the family will enjoy. With easy adaptions for personal tastes.



First of all, chop the onions, courgette, pepper, and tomatoes finely, but keep them separated.

Put a saucepan on the hob over medium heat. Add some low-calorie cooking spray, and then toss in the chopped onions and crushed garlic. Stir them for about 5 minutes or until they soften. Then throw both the chopped peppers and courgette, continuing to stir for another 5 minutes. 

Next up, you need to add some of your seasonings. Add the paprika, onion granules, and oregano to your mixture.

Now it’s time to add the tomatoes. Once you’ve done that, prepare ahead and turn the oven on to 160°c, so it starts heating up. Stir the mix in the saucepan for about five minutes, then add a pinch of salt and a few grinds from the pepper grinder. If you prefer a spicier burrito, also add the cayenne pepper to taste.

The trick is to keep on stirring. By now, the contents of your saucepan should be reaching a nice consistency. Drain the canned sweetcorn and kidney beans and give them both a wash before adding them to the mix. Stir for another 5 minutes, then turn the hob down to a simmer.

While the mix sizzles away, grate one cup of cheese. Also, grease a large baking tray. Organise a prep area for yourself (a large breadboard will do). Lay one tortilla out on the board. Your mix for the burrito filling should be just about cooked by now. Have a taste to check. Add more salt or pepper as you see fit.

Spoon about a third of a cup of filling from the saucepan onto the flat tortilla on the board, then fold it up. Drizzle some salsa onto the folded burrito. Then sprinkle liberally with cheese. Move the finished product onto the baking tray (with the fold on the bottom).

Repeat the process seven more times until you have eight completed burritos on the tray, then place the tray in the oven for about 10 minutes or until the cheese has melted. 



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