Kitchen notes · a little help before you start
Veggie Burritos
A burrito with browned peppers, beans and creamy avocado makes a generous handful. Salsa and sour cream bring everything together inside the soft tortilla. Roll it up, cut through the middle and enjoy the colorful filling while the vegetables are still warm.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Original yield
- Serves 2
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beans & lentils
- Cuisine
- Mexican
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Get the rice underway
Prepare rice first, then use its cooking time for the onion and bell pepper in the small pan.
2. Look for browned edges
Cook the sliced vegetables over high heat until they begin browning at the edges, then set the pan aside.
3. Fold the sides first
Bring the tortilla sides over the filling before rolling it up to enclose everything completely.
Get to know the ingredients
Large flour tortillas
Use large flour tortillas laid flat for filling, leaving their sides available for folding before rolling.
Sliced avocado
Use ripe avocado cut into slices for the filling, alongside the browned vegetables and beans.
Bean choice
Pinto or black beans are listed for the filling; use your choice when layering the tortilla.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Veggie Burritos
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Wrap and cut
Enclose the filling fully, wrap the burrito in foil and cut it in half before serving warm.
A little more help as you go
Choose the rice you have
The directions allow any rice ready on hand or the linked cilantro-lime rice for the rice preparation.
Season during assembly
Sprinkle salt and pepper over the filling after adding sour cream and salsa, before folding the tortilla.
A few questions you might have
Does the bell pepper have to be a certain color?
Any color is listed; slice it before cooking with the sliced onion and olive oil.
Does the avocado go into the hot pan?
Keep it for assembly. The pan cooks the onion and bell pepper before they join the tortilla filling.
Should I cook the salsa with the vegetables?
Add salsa directly to the tortilla filling with sour cream after the vegetables are cooked.
Do I leave the vegetables on the heat while filling?
Turn off the heat and set the pan aside once their edges begin browning, then assemble the burritos.
Is the tortilla folded before adding beans?
Layer the vegetables, avocado, beans and other filling first, then fold the sides in and roll to enclose.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: gimmedelicious.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.