Ultimate Veggie Burrito
Meet the best Veggie Burritos on the planet – stuffed with Mexican rice, refried beans, and sautéed vegetables; topped with a delicious plant-based cheez sauce, spiced black beans and scorched corn.
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.
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.