Chipotle Veggie Burrito Recipe
A smoky, spicy, and colorful veggie burrito overflowing with chipotle flavor, creamy avocado, and fresh vegetables—ideal for a satisfying meal any time of day!
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Why I Love This Spicy Chipotle Veggie Burrito
Burritos are my go-to comfort food, especially when they let the veggies take center stage. There’s something about the spicy-sweet balance of chipotle sauce and the medley of sautéed vegetables that just hits the spot after a long day. It’s hearty, simple to put together, and packs a punch of flavor in every bite.
What really sets this burrito apart is the combination of textures and flavors—the creaminess of avocado against the crunch of bell peppers and the heartiness of black beans and rice. The chipotle sauce gives it just the right amount of smoky heat.
I also appreciate how versatile this recipe is. Whether I’ve got pinto beans on hand or want to toss in extra veggies like spinach or corn, it adapts easily. And that squeeze of lime at the end? Absolute perfection.
A few of my favorite ways to make this even better:
- Toast the rolled burrito in a skillet for an extra-crispy exterior.
- Add a dollop of Greek yogurt or a drizzle of your favorite hot sauce.
- Meal-prep the filling ahead of time for easy lunches or dinners.
However you serve it up, this burrito is proof that vegetarian meals can be hearty, bold, and completely satisfying.
Spicy Chipotle Veggie Burrito
A smoky and spicy vegetarian burrito loaded with sautéed vegetables, black beans, rice, and creamy avocado for a satisfying meal.
Ingredients
Instructions
- 1
In a large skillet over medium heat, add a splash of oil. Sauté the bell pepper, zucchini, and red onion until tender, about 5-7 minutes. Stir in the corn and cook for another minute.
- 2
Add the black beans, cooked rice, chipotle sauce, cumin, salt, and pepper to the skillet. Stir well and cook until heated through, about 3-4 minutes.
- 3
Lay a tortilla on a flat surface. Spoon a generous amount of the veggie mixture onto the center, add a few slices of avocado, and sprinkle with fresh cilantro if desired.
- 4
Fold the sides of the tortilla over the filling, then roll from the bottom up to secure the filling inside. Repeat with the remaining tortillas.
- 5
Cut the burritos in half and serve with lime wedges for squeezing over the top.
Notes
Warm tortillas in a pan to make rolling easier and avoid splitting.
Filling can be made up to 3 days ahead and stored in the refrigerator.
Try toasting the wrapped burritos in a dry skillet for a crispy exterior.
Gluten-free tortillas may be used to make this recipe gluten-free.
Nutrition Facts
Serves: 4 burritos
Calories Per Serving: 350
Frequently Asked Questions About This Recipe
Absolutely! All the core ingredients are vegan, simply ensure your tortillas contain no dairy, and skip any dairy-based toppings.
To make this recipe gluten-free, use certified gluten-free tortillas. The filling itself is gluten-free.
Yes, the veggie and bean filling can be made ahead and kept in the fridge for up to 3 days. Assemble the burritos just before serving.
Other great options include spinach, mushrooms, shredded carrots, or roasted sweet potato.
Wrap leftovers tightly in foil and refrigerate for up to 2 days. Reheat in a skillet or microwave before enjoying.
