18 Savory Vegetable Burritos Recipes Spicy

Craving a flavor-packed meal that’s as easy to make as it is delicious? Look no further than these 18 Savory Vegetable Burritos—packed with bold spices, fresh veggies, and endless customization. Whether you’re whipping up a quick weeknight dinner or feeding a crowd, these recipes promise a fiesta in every bite. Get ready to roll up the heat and dig in!

Black Bean and Sweet Potato Burritos

These hearty burritos pack a flavorful punch with smoky-spiced sweet potatoes and creamy black beans—perfect for a quick weeknight meal or meal prep!

Ingredients:

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• ½ tsp salt
• 1 (15-oz) can black beans, drained and rinsed
• 4 large flour tortillas
• ½ cup shredded Monterey Jack cheese
• ¼ cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Roast the sweet potatoes: Preheat oven to 400°F. Toss sweet potatoes with olive oil, smoked paprika, cumin, garlic powder, and salt. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and lightly browned.
2. Warm the beans: In a small saucepan over medium heat, warm the black beans for 3–4 minutes, mashing slightly with a fork for texture.
3. Assemble burritos: Warm tortillas briefly in a dry skillet. Divide roasted sweet potatoes, black beans, cheese, and cilantro among them. Squeeze lime juice over each, then fold sides in and roll tightly.
4. Serve: Optional: Grill seam-side down in a skillet for 1–2 minutes to crisp. Cut in half and serve with extra lime wedges.

The contrast of caramelized sweet potatoes against the earthy beans and melty cheese makes these burritos irresistibly satisfying—plus, they hold up beautifully in the fridge for next-day lunches!

Tip: For extra smokiness, add a pinch of chipotle powder to the sweet potatoes before roasting.

Grilled Veggie Burritos with Avocado Cream

These smoky, veggie-packed burritos get a creamy upgrade with a tangy avocado sauce—perfect for a quick weeknight dinner or a crowd-pleasing lunch.

Ingredients:

• 1 red bell pepper, sliced into strips
• 1 zucchini, sliced lengthwise into 1/4-inch planks
• 1 small red onion, sliced into rings
• 1 cup cooked black beans, drained and rinsed
• 4 large flour tortillas
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp garlic powder

Instructions:

1. Preheat a grill or grill pan to medium-high heat. Toss bell pepper, zucchini, and red onion with 1 tbsp olive oil, smoked paprika, cumin, and 1/2 tsp salt. Grill for 4–5 minutes per side until charred and tender. Transfer to a plate.
2. In a blender, combine avocado, sour cream, lime juice, garlic powder, and 1 tbsp olive oil. Blend until smooth.
3. Warm tortillas on the grill for 30 seconds per side. Divide grilled veggies, black beans, and cheese among tortillas. Drizzle with avocado cream, fold sides inward, and roll tightly.
4. Return burritos to the grill for 1–2 minutes per side to crisp the tortilla and melt the cheese.

The charred veggies and cool avocado cream create a dreamy contrast, while the grill adds a subtle smokiness to every bite.

Tip: For extra crunch, add a handful of crushed tortilla chips before rolling.

Spicy Cauliflower and Chickpea Burritos

These hearty burritos pack a punch with smoky roasted cauliflower and crispy chickpeas—perfect for a quick weeknight dinner with a kick!

Ingredients:

• 1 small head cauliflower, cut into small florets (about 3 cups)
• 1 (15 oz) can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

1. Preheat oven to 425°F. Toss cauliflower and chickpeas with 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt on a baking sheet. Roast for 25 minutes, stirring halfway, until crispy and golden.
2. Warm tortillas in a dry skillet or microwave for 15 seconds. Divide roasted cauliflower and chickpeas evenly among them, then top each with 1/4 cup Monterey Jack cheese.
3. Fold the sides of each tortilla inward, then roll tightly to seal. Optional: Heat rolled burritos in the skillet for 1–2 minutes per side to crisp the tortilla.
4. Serve topped with sour cream, cilantro, and a squeeze of lime.

The contrast of creamy cheese, tangy lime, and smoky-spiced veggies makes every bite irresistible—plus, the chickpeas add a satisfying crunch!

Tip: For extra heat, drizzle with hot sauce or add sliced jalapeños before rolling.

Roasted Pepper and Spinach Burritos

These veggie-packed burritos are a weeknight hero—smoky roasted peppers and garlicky spinach wrapped in a warm tortilla with melty cheese.

Ingredients:

• 2 large bell peppers (red or yellow), sliced into strips
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp salt, divided
• 3 cloves garlic, minced
• 5 oz fresh spinach (about 4 cups packed)
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 tsp ground cumin
• 4 large flour tortillas (10-inch)
• 1 cup shredded Monterey Jack cheese
• 1/4 cup sour cream (optional, for serving)

Instructions:

1. Roast the peppers: Toss bell peppers with 2 tbsp olive oil, smoked paprika, and 1/4 tsp salt. Spread on a baking sheet and roast at 425°F for 20 minutes, stirring halfway, until softened and slightly charred.
2. Sauté the spinach: Heat remaining 1 tbsp olive oil in a skillet over medium. Add garlic and cook 30 seconds until fragrant. Add spinach and remaining 1/4 tsp salt; cook 2 minutes until wilted. Stir in black beans and cumin; heat through.
3. Assemble: Warm tortillas briefly in a dry skillet. Divide cheese among them, then top with roasted peppers and spinach-bean mixture. Fold sides inward and roll tightly.
4. Serve: Optional: Grill burritos seam-side down in a lightly oiled skillet for 2 minutes per side to crisp. Serve with sour cream.

The double-hit of smoky paprika and caramelized peppers gives these burritos a depth of flavor that’ll make even meat-lovers swoon.

Tip: For extra crunch, add a handful of crushed tortilla chips before rolling.

Zucchini and Corn Burritos with Cilantro Lime Rice

These veggie-packed burritos are a fresh, satisfying meal with a zesty kick from cilantro lime rice—perfect for busy weeknights or meal prep!

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 ¾ cups water
• 2 tbsp lime juice (about 1 lime)
• ¼ cup chopped fresh cilantro
• 1 tsp salt, divided
• 2 tbsp olive oil, divided
• 2 medium zucchinis, diced
• 1 cup corn kernels (fresh or frozen)
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 4 large flour tortillas
• ½ cup shredded Monterey Jack cheese
• ¼ cup sour cream (optional)

Instructions:

1. Cook the rice: In a saucepan, combine rice, water, and ½ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let sit 5 minutes, then fluff with a fork. Stir in lime juice, cilantro, and another ¼ tsp salt.
2. Sauté veggies: Heat 1 tbsp olive oil in a skillet over medium-high. Add zucchini, corn, cumin, smoked paprika, and remaining ¼ tsp salt. Cook 6–8 minutes, stirring occasionally, until zucchini is tender and corn is lightly charred.
3. Assemble burritos: Warm tortillas briefly in a dry skillet or microwave. Divide rice, veggie mixture, and cheese among tortillas. Drizzle with sour cream if using, then fold sides inward and roll tightly.
4. Serve: For extra crispness, heat assembled burritos in a lightly oiled skillet for 2 minutes per side until golden.

The tangy rice balances the smoky-sweet veggies beautifully, and a quick pan-fry gives these burritos a satisfying crunch. Tip: Double the filling and freeze rolled burritos (wrap in foil) for an instant future meal—just reheat in the oven at 350°F for 20 minutes.

Mexican Quinoa and Vegetable Burritos

These hearty burritos pack a punch with protein-rich quinoa and smoky roasted veggies—perfect for a quick weeknight meal that doesn’t skimp on flavor.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 1 cup canned black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 4 large flour tortillas
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Preheat oven to 400°F. Toss the bell pepper and zucchini with 1 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until tender.
2. Meanwhile, cook quinoa in vegetable broth according to package instructions. Fluff with a fork and set aside.
3. Warm tortillas in a dry skillet for 10 seconds per side. Divide quinoa, roasted veggies, black beans, cheese, and cilantro among them. Squeeze lime juice over each filling before rolling tightly.
4. Optional: Return burritos to the skillet seam-side down and cook over medium heat for 2 minutes per side to crisp.

The smoky paprika and lime-kissed quinoa make these burritos crave-worthy—plus, they hold together beautifully for meal prep or on-the-go lunches!

Tip: For extra creaminess, mash half the black beans before adding them to the filling.

Portobello Mushroom and Poblano Burritos

These hearty, smoky burritos pack a punch with meaty portobellos and charred poblanos—perfect for a satisfying vegetarian meal that doesn’t skimp on flavor.

Ingredients:

• 2 large portobello mushrooms, stems removed, sliced into ½-inch strips
• 2 poblano peppers, halved and seeded
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp kosher salt
• 4 large flour tortillas (10-inch)
• 1 cup shredded Monterey Jack cheese
• ½ cup sour cream
• ¼ cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

1. Heat a grill pan or skillet over medium-high. Toss the portobello strips and poblano halves with 1 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, and ½ tsp salt. Grill the poblanos cut-side down for 4–5 minutes until charred, then flip and cook another 2 minutes. Transfer to a cutting board, slice into strips, and set aside.
2. In the same pan, cook the portobello strips for 5–6 minutes, stirring occasionally, until tender and slightly caramelized.
3. Warm the tortillas in a dry skillet for 20 seconds per side. Divide the mushrooms, poblanos, and 1 cup Monterey Jack cheese among them, then fold into burritos.
4. Return the burritos to the skillet, seam-side down, and cook for 2–3 minutes per side until crisp and golden. Serve with sour cream, cilantro, and lime wedges.

The smoky char from the poblanos and the earthy mushrooms create a depth of flavor that’ll make even meat-lovers swoon.

Tip: For extra kick, add a diced jalapeño to the filling or drizzle with hot sauce before serving.

Sweet Corn and Black Bean Burritos

These hearty burritos are packed with smoky-sweet flavors and come together in under 30 minutes—perfect for busy weeknights when you crave something wholesome and satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 cup fresh or frozen sweet corn kernels
• 1 (15 oz) can black beans, drained and rinsed
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• Sour cream and salsa, for serving (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic, cumin, smoked paprika, and salt; cook for 30 seconds until fragrant.
2. Add sweet corn and black beans to the skillet. Cook for 5 minutes, stirring occasionally, until heated through. Remove from heat and stir in cilantro and lime juice.
3. Warm tortillas according to package instructions. Divide the bean-corn mixture evenly among them, then top each with 1/4 cup Monterey Jack cheese. Fold the sides inward and roll tightly.
4. Optional: Heat a clean skillet over medium and toast burritos seam-side down for 1–2 minutes per side for a crispy exterior.
5. Serve warm with sour cream and salsa if desired.

The lime-kissed filling and melty cheese make these burritos irresistibly fresh yet comforting—no soggy wraps here!

Tip: For extra smokiness, char the corn in a dry skillet for 2–3 minutes before adding it to the mix.

Jalapeño and Corn Stuffed Burritos

These hearty burritos pack a punch with sweet corn and spicy jalapeños, all wrapped in a warm tortilla for the ultimate comfort meal.

Ingredients:

• 4 large flour tortillas (10-inch)
• 1 cup cooked black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen, thawed)
• 2 jalapeños, finely diced (seeds removed for less heat)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add corn, jalapeños, cumin, smoked paprika, and salt. Sauté for 3–4 minutes until fragrant. Stir in black beans and cook for another 2 minutes.
2. Warm tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
3. Divide the corn-bean mixture evenly among the tortillas, then top each with 1/4 cup Monterey Jack cheese and a dollop of sour cream.
4. Fold the sides of the tortillas inward, then roll tightly into burritos.
5. Optional: Heat a clean skillet over medium and lightly toast the burritos, seam-side down, for 1–2 minutes per side for a crispy finish.
6. Garnish with fresh cilantro and serve warm.

The smoky cumin and creamy cheese balance the jalapeños’ kick, while the toasted tortilla adds the perfect crunch.

Tip: For extra flavor, mix a squeeze of lime juice into the sour cream before spreading!

Roasted Veggie and Hummus Burritos

These hearty burritos pack a flavor punch with smoky roasted veggies and creamy hummus—perfect for a quick lunch or lazy dinner.

Ingredients:

• 1 medium sweet potato, peeled and diced into ½-inch cubes
• 1 red bell pepper, sliced into strips
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• 4 large flour tortillas
• ½ cup hummus (store-bought or homemade)
• 1 cup baby spinach
• ¼ cup crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 400°F. Toss sweet potato, bell pepper, and red onion with olive oil, smoked paprika, cumin, and salt. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until veggies are tender and slightly charred.
2. Warm tortillas in a dry skillet or microwave for 15 seconds to make them pliable.
3. Spread 2 tbsp hummus down the center of each tortilla. Top with roasted veggies, baby spinach, and feta (if using). Fold the sides inward, then roll tightly into a burrito.
4. Optional: Heat a lightly oiled skillet over medium and toast each burrito seam-side down for 2–3 minutes until crisp.

The hummus adds a luscious creaminess that balances the smoky veggies—no soggy wraps here, thanks to the quick roast-and-toast method!

Tip: Swap feta for avocado slices or a drizzle of hot sauce if you’re feeling extra zesty.

Spicy Lentil and Vegetable Burritos

These hearty burritos pack a punch with smoky lentils, roasted veggies, and a kick of heat—perfect for a satisfying weeknight meal.

Ingredients:

• 1 cup dried brown lentils, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup salsa (medium or hot)
• 4 large flour tortillas
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions:

1. In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until tender. Drain any excess liquid.
2. Meanwhile, heat olive oil in a skillet over medium-high. Add red bell pepper and zucchini; cook for 5 minutes, stirring occasionally, until lightly charred.
3. Stir in cooked lentils, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes, then add 1/2 cup salsa and simmer for 3 more minutes.
4. Warm tortillas according to package instructions. Divide the lentil mixture among them, top with Monterey Jack cheese and cilantro, then fold into burritos.

The smoky-spiced lentils and roasted veggies create a bold, meaty texture—no one will miss the meat here!

Tip: For extra heat, drizzle with hot sauce or add a minced jalapeño to the veggie mix.

Bell Pepper and Onion Fajita Burritos

These veggie-packed burritos are a weeknight lifesaver—loaded with smoky fajita flavors and wrapped up in a warm tortilla for the ultimate handheld meal.

Ingredients:

• 2 tbsp olive oil, divided
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 4 large flour tortillas (10-inch)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream (optional)
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the bell peppers and onion, cooking for 8–10 minutes until softened and slightly charred.
2. Stir in 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Cook for 1 minute until fragrant, then remove from heat.
3. Warm the tortillas according to package directions. Divide the veggie mixture among them, then top each with 1/4 cup cheese, a drizzle of sour cream (if using), and a sprinkle of cilantro.
4. Fold the sides of each tortilla inward, then roll tightly to seal. Heat 1 tbsp olive oil in a clean skillet over medium. Cook each burrito seam-side down for 2–3 minutes per side until golden and crisp.

The charred peppers and melty cheese create a crave-worthy contrast, while the toasted tortilla adds just the right crunch.

Tip: For extra kick, add a spoonful of pickled jalapeños before rolling!

Sweet Potato and Kale Burritos

These hearty burritos pack a flavorful punch with roasted sweet potatoes, earthy kale, and a smoky chipotle kick—perfect for a satisfying meatless meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups chopped kale, stems removed
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp lime juice
• 4 large flour tortillas
• ½ cup shredded Monterey Jack cheese
• 1 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp olive oil, smoked paprika, cumin, and salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until tender and caramelized.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium. Add onion and sauté for 3 minutes, then stir in garlic and kale. Cook for 4–5 minutes until kale is wilted. Stir in black beans and lime juice, warming through.
3. Warm tortillas according to package instructions. Divide roasted sweet potatoes, kale-bean mixture, and cheese among them. Fold tightly into burritos.
4. Optional: Heat a clean skillet over medium and toast burritos seam-side down for 2–3 minutes per side for a crispy finish. Garnish with cilantro if using.

The contrast of creamy sweet potatoes, crispy kale, and melty cheese makes these burritos irresistibly textured—plus, they hold up great for meal prep!

Tip: For extra smokiness, add a minced chipotle in adobo to the kale-bean mixture.

Grilled Eggplant and Tomato Burritos

These veggie-packed burritos are a smoky, satisfying twist on the classic—perfect for a quick weeknight dinner or a summer cookout spread.

Ingredients:

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 4 large flour tortillas
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

Instructions:

1. Preheat grill or grill pan to medium-high (about 400°F). Brush eggplant with 1 tbsp olive oil and sprinkle with smoked paprika, garlic powder, and salt.
2. Grill eggplant for 4–5 minutes per side until tender with char marks. Transfer to a cutting board and chop into bite-sized pieces.
3. In a bowl, toss tomatoes with remaining 1 tbsp olive oil and lime juice. Warm tortillas on the grill for 20 seconds per side.
4. Divide grilled eggplant, tomatoes, feta, and cilantro among tortillas. Roll tightly, tucking in the sides.

The smoky eggplant and tangy feta create a bold contrast, while the juicy tomatoes keep every bite fresh. Tip: For extra texture, add a handful of crushed tortilla chips before rolling.

Chipotle Black Bean and Rice Burritos

These smoky, hearty burritos pack a punch of flavor with minimal effort—perfect for a quick weeknight dinner that still feels special.

Ingredients:

• 1 cup cooked white or brown rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 small red bell pepper, diced
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp chopped chipotle in adobo (plus 1 tsp sauce)
• 1/2 tsp salt
• 4 large flour tortillas
• 1/2 cup shredded Monterey Jack cheese
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium. Add red bell pepper and red onion; cook 5 minutes until softened. Stir in garlic, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt; cook 1 minute until fragrant.
2. Add black beans, 1 tbsp chipotle + 1 tsp adobo sauce, and rice. Cook 3 minutes, stirring, until heated through. Remove from heat.
3. Warm tortillas in a dry skillet or microwave. Divide filling among them, top with Monterey Jack, and fold into burritos.
4. Optional: Toast seam-side down in the skillet for 2 minutes for a crispy exterior.

The smoky chipotle and creamy beans balance beautifully with the fresh crunch of peppers—no soggy wraps here! Serve with cilantro and a squeeze of lime.

Tip: Freeze extras wrapped in foil; reheat in a 350°F oven for 15 minutes.

Avocado and Black Bean Stuffed Burritos

These Avocado and Black Bean Stuffed Burritos are a hearty, veggie-packed meal that comes together in under 30 minutes—perfect for busy weeknights or meal prep!

• 2 cups cooked black beans (or 1 15-oz can, drained and rinsed)
• 1 large avocado, diced
• 1/2 cup diced red onion
• 1/2 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp lime juice
• 4 large flour tortillas (10-inch)
• 1/2 cup shredded Monterey Jack cheese
• 1 tbsp olive oil

1. In a bowl, gently mash the black beans with a fork, leaving some texture. Stir in the avocado, red onion, cilantro, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1 tbsp lime juice.
2. Warm the tortillas in a dry skillet over medium heat for 10 seconds per side to make them pliable.
3. Divide the bean mixture evenly among the tortillas, spreading it slightly off-center. Top each with 2 tbsp shredded cheese.
4. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
5. Heat 1 tbsp olive oil in a skillet over medium. Cook the burritos seam-side down for 2–3 minutes per side until crispy and golden.

The creamy avocado and smoky-spiced beans create a satisfying contrast with the crispy tortilla—no sauce required! Tip: For extra crunch, add a handful of crushed tortilla chips to the filling.

Roasted Butternut Squash Burritos

These hearty burritos pack smoky-sweet roasted squash, creamy beans, and just the right kick of spice—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 1 small butternut squash (about 2 cups), peeled and diced into ½-inch cubes
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• 1 (15-oz) can black beans, drained and rinsed
• 4 large flour tortillas
• ½ cup shredded Monterey Jack cheese
• ¼ cup chopped fresh cilantro
• 2 tbsp sour cream (optional)
• Lime wedges, for serving

Instructions:

1. Preheat oven to 400°F. Toss butternut squash with olive oil, smoked paprika, cumin, and salt. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and caramelized at the edges.
2. Warm black beans in a small saucepan over low heat. Lightly toast tortillas in a dry skillet for 30 seconds per side.
3. Divide roasted squash, beans, cheese, and cilantro among tortillas. Drizzle with sour cream if using, then fold sides inward and roll tightly.
4. Return burritos to the skillet, seam-side down, and cook over medium heat for 2 minutes per side until crisp and golden.

The contrast of the crispy tortilla against the tender squash and melty cheese is downright addictive—don’t skip the lime squeeze for a bright finish!

Tip: Short on time? Use pre-cubed squash from the grocery store.

Spicy Tofu and Veggie Burritos

These protein-packed burritos are a flavor explosion, with crispy tofu, smoky spices, and fresh veggies wrapped in a warm tortilla—perfect for a quick lunch or hearty dinner.

Ingredients:

• 1 (14 oz) block extra-firm tofu, pressed and cubed
• 2 tbsp olive oil, divided
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp salt
• 1 bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 1 cup cooked brown rice
• 1/2 cup canned black beans, drained and rinsed
• 1/4 cup chopped fresh cilantro
• 4 large flour tortillas
• 1/4 cup hot sauce (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add tofu and cook for 5 minutes, stirring occasionally, until golden. Add 1 tbsp soy sauce, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp cumin, and 1/4 tsp salt. Toss to coat and cook 2 more minutes. Transfer to a plate.
2. In the same skillet, heat 1 tbsp olive oil. Add bell pepper and red onion; cook for 4–5 minutes until softened.
3. Warm tortillas according to package instructions. Divide rice, black beans, tofu, and veggie mixture among them. Top with cilantro and hot sauce (if using). Fold sides in and roll tightly.

The crispy, spiced tofu contrasts perfectly with the creamy beans and fluffy rice—every bite is a satisfying mix of textures. Tip: For extra crunch, lightly toast the rolled burritos in a dry skillet for 1–2 minutes per side.

Conclusion

With 18 bold and flavorful veggie burrito recipes, there’s something here for every spice lover! Whether you’re meal prepping or craving a fiesta, these recipes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this roundup for your next taco night inspiration. Happy cooking!