Why You’ll Love This Recipe
These burritos offer the perfect balance of textures and flavors. The zucchini in chili verde sauce is tender and full of flavor, while the homemade charro beans and Mexican rice add a hearty touch. The melted cheese brings a comforting richness, and the soft flour tortilla wraps it all up for a delicious, satisfying meal. Plus, they’re vegetarian, customizable, and can easily be made vegan by swapping in plant-based cheese!
Ingredients
- 4 large flour tortillas
- 1 medium zucchini, diced
- ½ cup chili verde sauce
- 1 tablespoon olive oil
- 1 cup cooked Mexican rice
- 1 cup homemade or canned charro beans (pinto beans in broth with onion, garlic, and spices)
- ½ cup shredded cheddar cheese
- ½ cup shredded pepper jack cheese
- ¼ cup sliced black olives (optional)
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Zucchini:
Heat olive oil in a skillet over medium heat. Add the diced zucchini and sauté for 4–5 minutes, or until tender and slightly browned. - Simmer with Chili Verde Sauce:
Pour in the chili verde sauce and stir to coat the zucchini. Let it simmer for another 3 minutes, allowing the zucchini to absorb the flavors and become tender. - Warm the Tortillas:
Warm the flour tortillas in a dry skillet or microwave until soft and pliable. - Assemble the Burritos:
On each tortilla, spread a layer of Mexican rice. Add a scoop of charro beans, then top with the zucchini mixture. Sprinkle with shredded cheddar and pepper jack cheese, and add sliced black olives if desired. - Roll the Burritos:
Fold in the sides of the tortilla and then roll it tightly to enclose the filling. Repeat with the remaining tortillas and fillings. - Serve:
Serve the burritos warm, or wrap them in foil for meal prep. Enjoy with salsa, guacamole, or sour cream for extra flavor.
Servings and timing
This recipe yields 4 burritos.
- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Total time: 25 minutes
Variations
- Vegetable Variations: Swap the zucchini with bell peppers, mushrooms, or any other favorite vegetables for a different twist.
- Vegan Version: Use plant-based cheese, or skip the cheese altogether for a fully vegan option.
- Spicy Kick: Add jalapeños or a drizzle of hot sauce to bring some heat to the burritos.
- Bean Variations: Use black beans or refried beans instead of charro beans for a different flavor.
Storage/Reheating
- Storage: Leftover burritos can be stored in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in the microwave for 1-2 minutes, or warm in the oven at 350°F (175°C) for about 10-15 minutes. If frozen, thaw before reheating.
FAQs
1. Can I make these burritos ahead of time?
Yes, you can assemble the burritos and store them in the fridge for up to 2 days, or freeze them for longer storage. Just wrap them tightly in foil before storing.
2. What can I serve these burritos with?
These burritos are great with salsa, guacamole, sour cream, or even a side of Mexican street corn for a complete meal.
3. Can I use gluten-free tortillas?
Yes, you can easily substitute the flour tortillas with gluten-free tortillas if needed.
4. Can I use canned chili verde sauce?
Yes, you can use canned chili verde sauce if you don’t have homemade sauce on hand. Look for a good-quality brand to get the best flavor.
5. Can I add protein to the burritos?
If you’d like to add more protein, you can add grilled chicken, beef, or a plant-based protein like tofu or tempeh to the filling.
6. How can I make these burritos spicier?
To add some heat, you can include sliced jalapeños, a dash of hot sauce, or a spicy salsa in the filling.
7. Can I freeze these burritos?
Yes, these burritos freeze well. Once assembled, wrap them in foil and store them in a freezer-safe bag. They can be frozen for up to 3 months.
8. How do I make homemade charro beans?
Homemade charro beans are made by simmering pinto beans in a broth with onions, garlic, tomatoes, and spices like cumin and chili powder. You can easily find recipes online for a quick, flavorful version.
9. Can I use a different type of cheese?
Yes, you can use any cheese you prefer. Monterey Jack, mozzarella, or a spicy cheese like jalapeño cheddar would also work great in this recipe.
10. How do I keep the tortillas from tearing?
To prevent the tortillas from tearing, make sure they’re soft and pliable before assembling. Warm them in the microwave or on a dry skillet until just soft enough to fold easily.
Conclusion
Vegetarian Chili Verde Burritos are a perfect combination of flavor, texture, and comfort. The savory sautéed zucchini, hearty charro beans, and melty cheese wrapped in a warm tortilla create a satisfying meal that’s ideal for lunch, dinner, or meal prep. Easy to make, customizable, and full of vibrant flavors, these burritos are a hit for anyone looking for a plant-based, Tex-Mex-inspired meal!
Vegetarian Chili Verde Burritos
- Prep Time: 15 minutes
- Cook Time: undefined
- Total Time: 25 minutes
- Yield: 4 burritos
- Category: Main Course
- Method: Sauteing, Assembling
- Cuisine: Mexican
- Diet: Vegetarian
Description
Vegetarian Chili Verde Burritos are a hearty and flavorful plant-based meal filled with sautéed zucchini in chili verde sauce, homemade charro beans, Mexican rice, and melted cheese, all wrapped in a soft flour tortilla.
Ingredients
4 large flour tortillas
1 medium zucchini, diced
½ cup chili verde sauce
1 tablespoon olive oil
1 cup cooked Mexican rice
1 cup homemade or canned charro beans (pinto beans in broth with onion, garlic, and spices)
½ cup shredded cheddar cheese
½ cup shredded pepper jack cheese
¼ cup sliced black olives (optional)
Salt and pepper to taste
Instructions
- Sauté the Zucchini: Heat olive oil in a skillet over medium heat. Add the diced zucchini and sauté for 4-5 minutes, until tender and slightly browned.
- Simmer with Chili Verde Sauce: Pour in the chili verde sauce and stir to coat the zucchini. Let it simmer for 3 minutes to absorb the flavors.
- Warm the Tortillas: Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the Burritos: On each tortilla, spread a layer of Mexican rice, add a scoop of charro beans, top with the zucchini mixture, sprinkle with shredded cheddar and pepper jack cheese, and add sliced black olives if desired.
- Roll the Burritos: Fold in the sides of the tortilla and roll tightly to enclose the filling. Repeat with the remaining tortillas and fillings.
- Serve: Serve the burritos warm or wrap in foil for meal prep. Enjoy with salsa, guacamole, or sour cream for extra flavor.
Notes
For a vegan option, swap in plant-based cheese or omit the cheese entirely.
For added heat, add sliced jalapeños or hot sauce to the filling.
Try swapping zucchini with bell peppers, mushrooms, or any other vegetable of choice.
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg
