Vegetable-Loaded Burritos

colorful, veggie-packed burritos are a delicious and healthy way to enjoy a quick meal. Packed with fresh ingredients and bold flavors, they’re perfect for lunch or dinner any day of the week.

Helpful Cooking Tips

Use a mix of colorful vegetables to add variety and nutrients.
Warm the tortillas slightly before filling to make them more pliable and less likely to tear.
Don’t overfill the burritos to ensure easy rolling and eating.

Ingredients 0/8

1 tablespoon oil 1 (8 ounce) package portobello mushrooms, chopped 1 onion, diced 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can diced tomatoes, drained and 2 tablespoons juice reserved 1 tablespoon chorizo sausage spice seasoning (such as Chimayo Chorizo Sausage Spice by Savory Spice Shop®) 1 (16 ounce) bag chopped fresh spinach 8 (10 inch) flour tortillas, warmed

What Makes This Recipe So Great

These burritos are packed with fresh vegetables, making them both nutritious and satisfying. They offer a great balance of flavors and textures, perfect for a quick meal that doesn’t compromise on taste or health.

Step 1

Heat a little oil in a skillet over medium heat until it’s nice and hot. Toss in the mushrooms and onions, and cook them until the mushrooms start to soften, which usually takes about 5 minutes. Then add the beans, diced tomatoes, and a couple of tablespoons of the tomato juice you saved. Sprinkle in the chorizo seasoning and stir everything together, letting it cook for another 4 minutes or so. Next, throw in the spinach and cook until it’s wilted, about 5 minutes.

Step 2

Once your veggie mixture is ready, warm up your tortillas. Spoon a few tablespoons of the filling onto the center of each one. Fold in the edges starting from the middle of the tortilla, gently tucking the filling inside, and then roll it up all the way. Keep going until you’ve wrapped up all the burritos.

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Serving Variations

Serve with a side of salsa, guacamole, or sour cream for extra flavor. A simple green salad or some seasoned rice can make the meal more filling and well-rounded.

Storage & Reheating

Wrap leftover burritos tightly in foil or plastic wrap and store in the fridge for up to 3 days. To reheat, warm them in the oven or microwave until heated through, making sure they stay moist and tasty.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned diced tomatoes?

Yes, you can use fresh diced tomatoes. Just drain any excess juice or reduce it slightly to avoid a watery filling.

How can I make this recipe vegan?

This recipe is already vegetarian and can be vegan if you use a vegan chorizo seasoning or omit it.

What can I substitute for the chorizo sausage spice seasoning?

Use a mix of smoked paprika, cumin, chili powder, garlic powder, and a pinch of cayenne for a similar flavor.

Can I prepare the filling ahead of time?

Yes, you can make the filling a day in advance and store it in the fridge until ready to assemble.

How do I keep the burritos from getting soggy?

Warm the tortillas before assembling and avoid adding extra liquid to the filling to keep them from getting soggy.

Can I freeze these burritos?

Yes, wrap them individually in foil or plastic wrap and freeze. Reheat in the oven or microwave before serving.

What can I add to make the burritos more filling?

Add cooked rice, quinoa, or shredded cheese for extra bulk and flavor.

How do I warm the tortillas without drying them out?

Wrap them in a damp paper towel and microwave for 20-30 seconds, or warm them in a skillet over low heat.