Veggie Lovers Burrito Recipe

Wash and slice

Rinse all fresh produce. Thinly slice the onion and bell peppers. Halve the zucchini lengthwise and slice into 1/4-inch half moons. Dice the tomato, chop the cilantro, and slice or mash the avocado. Drain and rinse the black beans; if using frozen corn, thaw and drain any excess water.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil. When oil shimmers, add the sliced onion and cook 3–4 minutes until beginning to soften and become translucent, stirring occasionally.

Add the sliced red and green bell peppers and zucchini to the skillet. Sauté 5–6 minutes until vegetables are tender-crisp and beginning to brown in spots, stirring every minute so they cook evenly.

Stir in the corn and black beans. Sprinkle chili powder, ground cumin, smoked paprika, kosher salt, and black pepper over the vegetables. Cook 2–3 minutes, stirring, until beans and corn are heated through and spices are fragrant.

Remove skillet from heat and stir in 1 tbs fresh lime juice. Taste and adjust seasoning as needed (add more salt, pepper, or a pinch more chili powder). If using cooked rice, stir it in now to combine and heat through.

In a small bowl combine sour cream or Greek yogurt, hot sauce (if using), and 1 tsp salt. Mix until smooth and adjust hot sauce to taste. Reserve shredded cheese in a bowl for easy assembly.

Warm tortillas so they’re pliable: either heat in a dry skillet for 15–20 seconds per side over medium heat, wrap in a clean towel and keep warm, or microwave stacked tortillas covered with a damp paper towel for 20–30 seconds.

Lay one tortilla flat on a work surface. Spread about 2–3 tbs of the creamy sauce down the center of the tortilla, leaving a 1-inch border on each side.

Top sauce with about 3/4 cup of the warm veggie filling (adjust to tortilla size), then sprinkle about 1/4 cup shredded cheese over the filling so it melts slightly from the heat.

Add fresh toppings: 1/4 cup shredded lettuce, a few spoonfuls of diced tomato, slices or mashed avocado, and a sprinkle of chopped cilantro. Add pickled jalapeños or salsa if using.

Fold the sides of the tortilla in toward the center, then roll the bottom edge up over the filling, tucking tightly as you go to form a burrito. Place seam-side down to hold shape.

Optional: Toast the assembled burritos seam-side down in a lightly oiled skillet over medium heat 1–2 minutes per side until golden and the cheese is melted. This helps seal them and adds texture.

Slice in half if desired and serve immediately with lime wedges, extra sauce, salsa, and hot sauce on the side.