Hearty Vegetarian Burritos (Print Version)

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

# What You'll Need:

→ 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 frozen or canned and drained
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

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes until softened.
02 - Add the 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 soft.
04 - Add corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 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.
07 - Spoon an equal portion of the vegetable-bean mixture onto each tortilla. Sprinkle with shredded cheese.
08 - Add optional toppings as desired including avocado, salsa, and sour cream.
09 - Fold the sides over and roll up each tortilla to form a burrito.
10 - Serve immediately, or grill the burritos seam-side down in a hot skillet for 1 to 2 minutes for a crispier exterior.

# Additional Tips::

01 -
  • It comes together in under 40 minutes, making weeknight dinners actually doable without compromises.
  • The filling is so flavorful and textured that nobody misses the meat, not even the skeptics at your table.
  • You can prep everything in advance and assemble burritos whenever hunger strikes, or customize each one differently for picky eaters.
02 -
  • Don't crowd the skillet when cooking mushrooms—give them space to brown instead of steam, or you'll end up with pale, rubbery pieces instead of golden, tender ones.
  • Warm your tortillas before filling, even if it feels like an extra step—this single thing prevents cracking and makes rolling infinitely easier and more pleasant.
  • Taste the filling before rolling and adjust seasoning now, because once everything is wrapped, you can't easily tweak it without unwrapping and starting over.
03 -
  • Slice your mushrooms consistently so they cook at the same rate—uneven pieces lead to some being rubbery while others are still wet.
  • If your tortillas are the type that crack easily, you can wrap them loosely in a damp towel for a couple of minutes before warming them, which adds moisture and flexibility.
  • The seam of the burrito should face down when you eat it so it stays sealed—place it seam-side down on your plate or in your hand, which sounds simple but genuinely helps.
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