Meet the best Veggie Burrito on the planet! Stuffed with Mexican rice, refried beans, and sautéed vegetables; then topped with a delicious plant-based cheez sauce, spiced black beans, and scorched corn.
This Ultimate Veggie Burrito has so many great things going for it. Things start simple enough with a large flour tortilla filled with flavorful Instant Pot Mexican Rice, Instant Pot Refried Beans, and sautéed vegetables. Then it’s rolled up nice and snug and topped with an incredible Mighty Cheez Sauce, spiced black beans, and scorched corn. Garnishes include chopped fresh cilantro and sliced green onions.
Now this is a scrumptious dish! Yum.
Let’s go over each tantalizing facet of this incredible burrito. First up is the super simple and colorful Instant Pot Mexican Rice – a delicious rice infused with aromatic tomato, cumin, and chili powder, made super simple and easy in a pressure cooker. Made in a pressure cooker, the results are absolutely perfect rice every single time. And this Instant Pot Mexican Rice isn’t just a great addition in these Ultimate Veggie Burritos, it’s also great when served with tacos, tostadas, fajitas, enchiladas, tamales, and more!
Though you may be tempted to use the easy canned standby, my Instant Pot Refried Beans are so much better than the canned variety. I love that they contain zero added oil, salt, sugar, or preservatives. Instead, these refried beans are packed full of wholesome ingredients that truly complement any Mexican or tex-mex fare. It’s a simple yet versatile pot of pinto beans to accompany tacos, tostadas, vegetable fajitas, super nachos, tamales, or these Ultimate Veggie Burritos.
Nestled neatly inside with the Instant Pot Refried Beans and Instant Pot Mexican Rice are some pretty tasty seasoned vegetables. Sautéed until crisp-tender, the vegetable medley consists of zucchini, red and green bell peppers, onions, mushrooms, and garlic. A little taco seasoning is blended in for some super tasty tex-mex burrito flavor.
I think the Instant Pot Mexican Rice and Instant Pot Refried Beans are fantastic in taco salad and burrito bowls, too. But when combined together with the vegetables in this Ultimate Veggie Burrito, the results are simply dynamite!
Don’t believe me? Just check out these awesome photos!
The key to this Ultimate Veggie Burrito is rolling up the sautéed vegetables, refried beans, and Mexican rice in a large flour tortilla or wrap. You can use your favorite commercial large burrito-size tortilla or wrap. There are a number of really great options, including gluten-free tortillas and wraps. Aldi has a G-free line that offers a soft and flexible large gluten-free tortilla.
When I have time, I like making my own Soft Vegan Flour Tortillas using white whole wheat flour. I like that I can use as little to no salt if I want. And fresh flour tortillas taste and smell so good!
Once you have the burrito wrapped up nice and tight, you can serve it immediately. Or you can transfer it to a hot skillet and place it in the oven for a couple minutes, or until ready to serve, to ensure the burrito is nice and hot. When ready to serve, I highly recommend you drizzle some warm Mighty Cheez Sauce or shredded vegan cheese over the top of the burrito, then sprinkle an even layer of scorched corn and spiced black beans atop.
If you’ve never scorched corn, it’s super easy. Just heat a non-stick skillet or cast iron skillet until it’s nice and hot. Then pour some corn into the hot skillet in an even layer. Allow the corn to remain undisturbed in the skillet until the underside of the corn is a toasted brown color. Then remove the pan from the stove and it’s ready to go. It’s that easy.
The spiced black beans are a little more involved, but not much. Essentially, you simmer black beans with a little tomato paste, veggie broth, and spices for a couple of minutes. Then they’re ready to be spooned along with the scorched corn atop the cheese sauce.
The Ultimate Veggie Burrito is then garnished with chopped cilantro and green onions. I like serving mine with guacamole and salsa as well. But these are optional – this burrito is fantastic with or without the garnishes. Though I do recommend you try it as written. The results are absolutely phenomenal!
I love that this meal comes together rather quickly when the Instant Pot Refried Beans, Mighty Cheez Sauce, and Instant Pot Mexican Rice are made ahead of time. It’s a great second meal in that you can serve the refried beans and rice with Rainbow Veggie Fajitas or Crunchy Bean Tostadas, and the Mighty Cheez Sauce for Baked Mac ‘n Cheez.
Then, when you bring these three awesome components together, the end result is an easy and delicious Ultimate Veggie Burrito that is worthy for special family dinners, dinner guests, and easy make-ahead lunches. I love that, just like tacos, these burritos can be as simple or dressed up as you choose.
I hope you enjoy this Ultimate Veggie Burrito as much as I do.
I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! Enjoy!!
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Spiced Black Beans Ingredients
- 1 cup dry black beans, soaked overnight in water (or 2 cans)
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ cup vegetable broth or water
- 1 Tbsp tomato paste
- 1 lime, juiced
- salt to taste (optional)
Ultimate Veggie Filling Ingredients
- 1 purple onion, chopped
- 8 ounces mushrooms, sliced
- 1 medium zucchini, sliced
- 1 green bell pepper, chopped
- 1 red, yellow, or orange bell pepper, chopped
- ½ – 1 jalapeno, seeded and minced (optional)
- 5 cloves of garlic, minced (2 Tbsp)
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- ½ tsp chili powder
- ½ tsp onion powder
- ½ tsp oregano
- ½ tsp cumin
- ½ cup vegetable broth or water
- salt to taste (optional)
Veggie Burrito Ingredients
- Spiced Black beans (above)
- Ultimate Veggie Filling (above)
- Instant Pot Refried Beans
- Instant Pot Mexican Rice
- 2½ cups sweet corn, fresh or frozen
- Mighty Cheeze Sauce or shredded vegan cheese (optional)
- 8 large burrito-sized flour tortillas*
- garnishes: chopped cilantro, sliced green onions (optional)
- guacamole and salsa (optional)
Instructions
- Rinse the soaked black beans well under running water. Place in the liner of the Instant Pot and cover with water so that there is about an inch of water above the beans. Place the lid in locking position and set to High Pressure for 6 minutes. Allow to natural release. When complete, using the sauté function of the Instant Pot or in a skillet on the stove, simmer the beans on medium heat with the spices, tomato paste, and vegetable broth for 3-5 minutes. Stir in the lime juice and remove from heat. Set aside.
- Meanwhile, sauté the Ultimate Veggie Filling vegetables over medium heat until tender, about 8-10 minutes. Stir in spices and broth, simmer 5 more minutes. Remove from heat, set aside.
- In a separate skillet, cook the corn on medium-high heat (without stirring or turning) until scorched, about 6-8 minutes. You don’t want to burn it but you do want the corn toasted.
- Reheat the Instant Pot Refried Beans, Mighty Cheez Sauce, Mexican Rice, if needed.
- To assemble the burritos, lay one tortilla on a flat surface. Spoon the Refried Beans, Mexican Rice, and Veggie Filling mixture. Fold opposite ends in two inches and roll one end to the other to fold the burrito shape. If your tortilla is dry and tears easily, warm it up in a skillet for 20-30 seconds to soften (or 10-15 seconds in the microwave). Reheating normally helps prevent the tortilla from tearing or breaking, but it really depends on the tortillas you are using.
- Spoon the Mighty Cheez Sauce, Black Beans, Scorched Corn, and garnishes over the burrito, as desired. If you are topping your burrito with shredded cheese, you may want to heat your burrito under the broiler for 2-3 minutes to melt the cheese. Be sure use a lined baking sheet, pizza pan, or cast iron skillet.
- Repeat with remaining tortillas.
- Serve immediately. I recommend garnishing with chopped cilantro and sliced green onions and serving with salsa and guacamole.
Notes
This meal comes together quickly if the Instant Pot Refried Beans, Mighty Cheez Sauce, Instant Pot Mexican Rice, and black beans are made ahead of time. It’s a great second meal in that you can make the refried beans for Tostadas, the Mighty Cheez Sauce for Baked Mac ‘n Cheez. Then bring them together quickly to make these incredible burritos.
Ultimate Veggie Burrito
Equipment
- stove
Ingredients
Spiced Black Beans Ingredients
- 1 cup dry black beans soaked overnight in water (or 2 cans)
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ cup vegetable broth or water
- 1 Tbsp tomato paste
- 1 lime juiced
- salt to taste optional
Ultimate Veggie Filling Ingredients
- 1 purple onion chopped
- 8 ounces mushrooms sliced
- 1 medium zucchini sliced
- 1 green bell pepper chopped
- 1 red yellow, or orange bell pepper, chopped
- ½ – 1 jalapeno seeded and minced (optional)
- 5 cloves of garlic minced (2 Tbsp)
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- ½ tsp chili powder
- ½ tsp onion powder
- ½ tsp oregano
- ½ tsp cumin
- ½ cup vegetable broth or water
- salt to taste optional
Veggie Burrito Ingredients
- Spiced Black beans above
- Ultimate Veggie Filling above
- Instant Pot Refried Beans
- Instant Pot Mexican Rice
- 2 ½ cups yellow corn fresh or frozen
- Mighty Cheeze Sauce or cheese shreds optional
- 8 large burrito-sized flour tortillas*
- garnishes: Cilantro green onions, black olives (optional)
- guacamole and salsa optional
Instructions
- Rinse the soaked black beans well under running water. Place in the liner of the Instant Pot and cover with water so that there is about an inch of water above the beans. Place the lid in locking position and set to High Pressure for 6 minutes. Allow to natural release. When complete, using the sauté function of the Instant Pot or in a skillet on the stove, simmer the beans on medium heat with the spices, tomato paste, and vegetable broth for 3-5 minutes. Stir in the lime juice and remove from heat. Set aside.
- Meanwhile, sauté the Ultimate Veggie Filling vegetables over medium heat until tender, about 8-10 minutes. Stir in spices and broth, simmer 5 more minutes. Remove from heat, set aside.
- In a separate skillet, cook the corn on medium-high heat (without stirring or turning) until scorched, about 6-8 minutes. You don’t want to burn it but you do want the corn toasted.
- Reheat the Instant Pot Refried Beans, Mighty Cheez Sauce, Mexican Rice, if needed.
- To assemble the burritos, lay one tortilla on a flat surface. Spoon the Refried Beans, Mexican Rice, and Veggie Filling mixture. Fold opposite ends in two inches and roll one end to the other to fold the burrito shape. If your tortilla is dry and tears easily, warm it up in a skillet for 20-30 seconds to soften (or 10-15 seconds in the microwave). Reheating normally helps prevent the tortilla from tearing or breaking, but it really depends on the tortillas you are using.
- Spoon the Mighty Cheez Sauce, Black Beans, Scorched Corn, and garnishes over the burrito, as desired. If you are topping your burrito with shredded cheese, you may want to heat your burrito under the broiler for 2-3 minutes to melt the cheese. Be sure use a lined baking sheet, pizza pan, or cast iron skillet.
- Repeat with remaining tortillas.
- Serve immediately. I recommend serving with salsa and guacamole.
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