A colorful mix of our fresh, seasoned and grilled vegetable mix, stuffed into a warm tortilla and covered with creamy queso blanco. Offered with Spanish rice and garnished with lettuce and tomatoes.

In a large skillet, heat olive oil over medium heat. Add the bell peppers, zucchini, red onion, and mushrooms. Season with salt, black pepper, cumin, and chili powder. Sauté until vegetables are tender and slightly caramelized, about 8-10 minutes.

Prepare the Vegetables

While the vegetables are cooking, warm the tortillas in a separate pan or microwave until pliable.

Warm the Tortillas

Once the vegetables are ready, place a generous scoop of the vegetable mixture in the center of each tortilla. Top with a bit of queso blanco, then fold in the sides and roll up the tortilla tightly to enclose the filling.

Assemble the Burritos

Serve the veggie burritos with a side of Spanish rice. Garnish with shredded lettuce and diced tomatoes on top. Drizzle additional queso blanco if desired.

Serve

Bell peppers (red, yellow, green)

Zucchini

Red onion

veggie burrito

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!