Hearty Vegetarian Burritos (Printable Version)

Hearty burritos with sautéed mushrooms, black beans, corn, and cheese wrapped in soft flour tortillas.

# Ingredient List:

→ Vegetables

01 - 9 oz button mushrooms, sliced
02 - 1 medium red bell pepper, diced
03 - 1 small red onion, finely chopped
04 - 1 cup corn kernels, fresh or frozen
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh cilantro, chopped

→ Beans & Fillings

07 - 1 can (14 oz) black beans, drained and rinsed
08 - 1 cup shredded cheddar or Monterey Jack cheese
09 - 4 large flour tortillas, 10-inch

→ Spices & Seasonings

10 - 2 tablespoons olive oil
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - Juice of 1 lime

→ Optional Toppings

17 - 1 avocado, sliced
18 - 1/2 cup salsa
19 - 1/4 cup sour cream

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes until softened.
02 - Add the minced garlic and cook for 30 seconds until fragrant.
03 - Stir in the mushrooms and bell pepper. Cook for 5 to 6 minutes until the mushrooms are golden and the peppers are tender.
04 - Add corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3 to 4 minutes, stirring occasionally.
05 - Remove from heat. Stir in lime juice and fresh cilantro.
06 - Warm the tortillas in a dry skillet or microwave until pliable and easy to work with.
07 - Spoon an equal portion of the vegetable-bean mixture onto each tortilla. Sprinkle with shredded cheese and add optional toppings as desired.
08 - Fold the sides inward and roll up each tortilla tightly to form a burrito. Serve immediately, or grill the burritos seam-side down in a hot skillet for 1 to 2 minutes for a crispier exterior.

# Expert Advice:

01 -
  • It's ready in 40 minutes flat, which means dinner on a weeknight without the guilt of takeout.
  • The filling stays moist and flavorful for days, so leftovers taste just as good cold the next afternoon.
  • You can customize each burrito differently, letting everyone build exactly what they want without you becoming short-order cook.
02 -
  • Don't skip rinsing the canned beans, because that starchy liquid will make your filling stodgy and paste-like instead of light and textured.
  • If you're making these ahead, keep the filling separate from the tortillas and assemble them just before eating, otherwise the tortillas will get soft and the whole thing falls apart when you pick it up.
03 -
  • Warm your tortillas right before assembling so they're pliable and forgiving, not cold and crackly.
  • Don't overstuff or the burrito becomes impossible to roll and falls apart when you bite into it, so use about a quarter of the filling per tortilla.
Go Back