These easy Chipotle Spiced Veggie Burritos are so easy to make and ready in under 20 minutes! A great on the go option!
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If you are the type of person that could throw anything into a tortilla wrap and be happy, then you are going to absolutely love these vegan chipotle spiced veggie burritos.
They are the perfect way to use up all that zucchini that either you are growing or your neighbor keeping stuffing in your mailbox!
You have to give it a try!
Jump to:
- Why you’ll love this Vegetarian Burrito Recipe
- Veggie Burrito ingredients
- Vegetarian Burrito substitutions and variations
- How to make this Vegan Burrito Recipe
- Vegan Burrito Storage
- Veggie Burrito Recipe FAQs
- Other Vegan Wraps or Sandwiches Recipes to Consider:
- 🥳 Get the Full Recipe
- 💬 See What People Are Saying
Why you’ll love this Vegetarian Burrito Recipe
- Versatile – It’s so easy to switch up the vegetables or even swap out the sauce in this recipe. Once you have the base of what you want, it’s a great recipe to play around with
- Great for Meal Prep – the ingredients in this are great for prepping ahead and then rolling up in a wrap when you are ready throughout the week
- Allergen Friendly – this recipe is easily top 9 allergen free so it’s perfect for anyone!
Veggie Burrito ingredients
Gather your ingredients!
- Veggies – we are using broccoli, onions and zucchini for the veggies in this recipe. The balance of textures between the ingredients really help to make a great mouth feel
- Rice – in a burrito, rice helps to add a grain that will keep you fuller for longer while not breaking the budget
- Chipotle Sauce – you can store bought sauce, but we love using adobo peppers, oil, vinegar, and agave to have an amazing balance of sweet, spicy and salt.
See my recipe card below for a complete list of the ingredients with measurements.
Vegetarian Burrito substitutions and variations
- Veggies – swap the broccoli for cauliflower and the zucchini for yellow squash for the easiest substitutions. Also you could use any color onion in this recipe, but note that cooking red onions gives them a grayish hue.
- Rice – rice can be subbed with quinoa, bulgar wheat, farro, and more
- Chipotle Sauce -feel free to use your favorite sauce
- Stretch this meal – Feel free to add even more vegetables like peppers, carrots, tomatoes, potatoes, corn, and more. Or even something like mushrooms, avocado (not cooked) and tofu can also be added to stretch.
How to make this Vegan Burrito Recipe
Step 1. Heat oil in a heavy bottomed skillet over medium heat. Add broccoli pieces.
Step 2. Stir together and allow to sear and cook for a few minutes. Be careful not to burn. Reduce heat if you notice it is burning.
Step 3. Add onions, zucchini, salt and pepper. Stir together.
Step 4. Add in smoked paprika and stir. Allow to cook for a few minutes until broccoli is tender but still has a snap to it. Remove from heat and add basil. Stir together.
Vegan Burrito Storage
If you don’t plan to eat these right away, but using this as a meal prep option, we would recommend letting cool completely and then storing in an air tight container in the fridge. When ready to make, add to a wrap and eat cold or eat as desired.
Ingredients will keep in the fridge for up to 5 days.
Alternatively, you can let the ingredients cool, then put in wraps and store in a freezer safe bag or container for up to 3 months. If freezing, we recommend to place on a parchment lined baking sheet and let freeze for 2-3 hours, then move to the bag or container.
Veggie Burrito Recipe FAQs
Yes. The only thing in this recipe that is a top 9 allergen is sesame seeds. All you have to do is omit them. You can add chia seeds, but at the end, if you’d still like that texture.
Yes. Once cooled, place in a sealed container and in the fridge for up to 4-5 days. We recommend rolling in tortilla wraps as you are ready to eat and not ahead of time.
Yes! This recipe can be doubled, tripled, etc to be what you need. You will need to use a larger skillet.
Other Vegan Wraps or Sandwiches Recipes to Consider:
🥳 Get the Full Recipe
Vegetarian Burrito Recipe
Ingredients
For the sauce
- 1-2 chipotles in adobo, finely chopped (more or less to taste)
- 3 tablespoon olive oil
- 2 tablespoon adobo sauce
- 2 tablespoon sesame seeds
- 2 tablespoon maple syrup (or agave)
- 1 tablespoon apple cider vinegar
- ⅛ teaspoon salt, more or less to taste
For the Veggie Wrap
- 2 tablespoon olive oil
- 1 head broccoli, cut into bite size pieces with stem
- 1 small zucchini, thinly sliced
- ½ large yellow onion, thinly sliced
- 1 teaspoon smoked paprika
- ¼ teaspoon salt, more or less to taste
- ¼ teaspoon pepper, more or less to taste
- ⅓ cup fresh basil
- 2 cups cooked rice
- 4-6 tortilla wraps (burrito size or desired size)
Optional Ingredients
- plant based cheese,
- cherry tomatoes, quartered
- avocado, cubed
Instructions
- In a small bowl, whisk together ingredients for the sauce. Set aside.
- In a heavy bottomed pot, add oil over medium heat. Add broccoli and stir together. Cook for 4-6 minutes, stirring occasionally. Careful not to burn.
- Add zucchini and onions and stir together. Sprinkle with smoked paprika, salt, and pepper and stir together again. Cook for another 3-5 minutes. Remove from heat and add basil. Stir together.
- On a wrap, add some rice, some of the vegetable mixture, desired amount of sauce and any optional ingredients. Fold up. Repeat with remaining mixture.
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Nutrition
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Another fantastic recipe!! The whole family enjoyed! Yum Yum Yum!
Happy to hear that!
This recipe is another keeper. Just had it for lunch – simple to make and so delicious!
So happy you’re loving it!