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There are few things better than a hearty burrito for dinner or a big lunch and these Ultimate Grilled Veggie Burritos really hit the spot without any meat needed.
I know traditionally when we think of burritos, they are a bit heavy with tons of rice, beans, cheese, and meat which of course helps make them delicious. In this recipe, I take the same concept of the burrito we all know and love and make it a bit lighter and more summer-friendly with flavorful grilled veggies and spiced pinto beans.
The veggies and beans are then paired with rice, cheese, and romaine in a tortilla for a perfectly balanced bite we all look for with burritos. And speaking of tortillas, these Ultimate Grilled Veggie Burritos call for Siete Foods Burrito-sized tortillas here which are wonderful but can crack a bit easier than a traditional flour or wheat tortilla. To mitigate this, I suggest heating them up a bit ahead of assembly to make sure they are pliable. You also do not want to overfill your tortilla because that will give you a bit of trouble when assembling. The Siete Foods package has some great tips to follow as well! And to really take your burritos to the next level, throw the rolled burritos back on the grill — I mean, the grill is already on anyway so might as well use it again! — for a bit of a crunch and to slightly warm even more to let the cheese melt a bit; I think it also helps to seal the burrito ends a bit as well.
And while these should not take too long to make, there are some shortcuts you can take to save even more time, or if you are a few ingredients short:
- Don’t have time to make the beans? Warmed refried beans will work just fine.
- Don’t have all of the spices on hand for the grilled veggies? Sub 2 tablespoons of your favorite taco seasoning.
Looking for more vegetarian options? Check out more meatless meal ideas here!
Ultimate Grilled Veggie Burritos
Ingredients
For the Beans:
- 1 15 oz. can pinto beans, drained and rinsed
- 1 4 oz. can green chiles
- 1 jalapeno, seeded and roughly chopped
- ½ cup cilantro - roughly chopped
- 2 tbsp. sour cream, sub avocado oil mayo for dairy-free
- 2 tbsp. fresh lime juice, about ½ a lime
- ½ tsp. ground cumin
- 1 tsp. smoked paprika
- ½ tsp. Kosher salt
- ½ tsp. Black pepper
For the Veggies:
- ¼ cup avocado oil
- 2 tbsp. fresh lime juice
- 1 tsp. honey
- 1 tsp. Kosher salt
- ½ tsp. black pepper
- ½ tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 large red onion, sliced into ½” rounds
- 2 large red bell peppers - halved stem and seeds removed
- 1 large orange bell pepper - halved stem and seeds removed
- 1 medium zucchini, sliced lengthwise in ¼” strips
For the Burritos:
- 1 1/2 cups cooked brown or white rice - warmed I use trader joes frozen bags to save on time
- 4 large burrito-size tortillas, I used Siete Foods Burrito Wraps
- 1 ½ shredded colby jack cheese, omit for dairy-free or sub dairy-free cheese
- 2 cups shredded romaine
- salsa verde, for serving optional
- hot sauce, for serving optional
Instructions
- Preheat the grill to medium-high. Grease grates and allow to heat while you assemble your components.
For the Beans:
- In the bowl of a food processor, add the pinto beans, green chiles, jalapeno, cilantro, lime juice, sour cream, cumin, smoked paprika, salt and pepper. Blend on medium until mostly smooth. Transfer the beans to a medium saucepan and turn the heat to low. Cover, and let simmer while you prepare the rest, stirring intermittently so the bottom doesn’t burn.
For the Veggies:
- In a small bowl, whisk together avocado oil, lime juice, honey, kosher salt, pepper, and the spices. Using a pastry brush, coat the veggies in the marinade, making sure all pieces are evenly coated.
- To grill the veggies, add the onion, bell peppers, and zucchini strips to the grill and close the lid. The onions and bell peppers will take about 8-9 minutes to get strong grill marks, flipping at the halfway point. The zucchini will take around 7-8 minutes, flipping halfway through. Once the veggies are a bit charred and have good grill marks, remove from the grill and turn the heat down to medium-low. Allow the veggies to cool a bit before slicing into ½” bite-sized strips.
To Assemble:
- To assemble the burritos-On the warmed tortilla, spread a thin layer of the warmed beans (about 2-3 tablespoons per tortilla) and sprinkle with a helping ⅓ cup of shredded cheese. Down the middle of the tortilla, spoon about ¼-⅓ cup of the rice, ¼ of the veggies, and romaine. Carefully fold in the sides of the tortilla and roll tightly. Repeat with the remaining three tortillas and ingredients.
- After assembly, finish them on the grill. With the grill on low-medium transfer the burritos to the grill, seam side down. Close the lid of the grill, and cook for exactly 1 minute, just to seal the seam and warm the burrito through.
- Serve with hot sauce and/or salsa, if desired, and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious flavors in these bad boys. I plan to forgo the tortilla and make a burrito bowl with the leftovers. So yummy!
I forgot to rate on my previous review!
you rock!
These were SO good. The recipe made enough veggies/beans for me to have for lunch all week and i didnt get tired of it. Best part has got to be the beans!!
Can you share how you warm the tortilla before you assemble the burrito? Looking forward to making this tomorrow!!
HI! This looks so yummy! Do you think if I don’t have a food processor that I could use a bullet blender for the beans? Thanks!
yes definitely!
Made these for dinner tonight. So delicious!
These were so delicious!! When I’m in CO I get the veggie burrito from azteca. When I saw you post this recipe I had to try it! This was even more delicious 😊😊 thank you for sharing!
so glad you loved it!!
Can you roast these with no grill or do you recommend having raw veggies with cookies beans?
yes if you aren’t using a grill, roasting the veggies would be the perfect solution! Then you can sear the burrito on the stove top.
Okay to use black beans?
yes would still be great.
It was great and I will use it as a dip in the future!
Do you think I could batch make/freeze these? Yum!
totally! such a good idea.