Hearty Flavorful Vegetarian Burritos (Printable)

Delicious vegetarian burritos with mushrooms, black beans, corn, and cheese 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

# Method:

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

# Expert Pointers:

01 -
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • The combination of smoky spices and fresh lime makes every bite feel bright and satisfying.
  • You can prep the filling ahead and assemble burritos throughout the week without thinking twice.
  • Even the pickiest eaters never seem to miss the meat once they taste that golden mushroom filling.
02 -
  • Don't overcrowd the pan when cooking the mushrooms or they'll steam instead of browning, which makes them rubbery and sad.
  • Warming the tortillas is not optional, cold tortillas crack the moment you try to fold them and ruin the whole thing.
  • If your filling looks a little wet, let it cook an extra minute uncovered so the liquid evaporates and your burrito doesn't get soggy.
03 -
  • Always taste the filling before you start rolling so you can fix the seasoning while it's still in the pan.
  • Use a large spoon to press down gently on the filling as you roll, it helps keep everything tight and prevents spillage.
  • If you're making a batch, line them up seam side down on a baking sheet and keep them warm in a low oven until you're ready to serve.
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