A hearty, plant-based burrito filled with sautéed zucchini in chili verde sauce, homemade-style charro beans, flavorful Mexican rice, and melty shredded cheeses—all wrapped up in a soft flour tortilla. These Vegetarian Chili Verde Burritos are easy to prepare, perfect for meal prep, and brimming with bold Tex-Mex flavors.
Why You’ll Love This Recipe
- A satisfying vegetarian meal with wholesome ingredients
- Quick and simple—ready in under 30 minutes
- Packed with protein and fiber from beans and veggies
- Ideal for lunches, on-the-go meals, or weeknight dinners
- Customizable with your favorite toppings or fillings
- Great for making ahead and storing for meal prep
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 large flour tortillas
- 1 medium zucchini, diced
- 1/2 cup chili verde sauce
- 1 tablespoon olive oil
- 1 cup cooked Mexican rice
- 1 cup homemade or canned charro beans (pinto beans in broth with onion, garlic, and spices)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1/4 cup sliced black olives (optional)
- Salt and pepper to taste
Directions
- Heat olive oil in a skillet over medium heat. Add diced zucchini and sauté for 4–5 minutes until lightly browned.
- Add chili verde sauce to the skillet and simmer with the zucchini for another 3 minutes, until tender and coated.
- Warm tortillas in a dry skillet or microwave until soft and pliable.
- To assemble each burrito, layer about 1/4 cup of Mexican rice, 1/4 cup of charro beans, and a portion of the zucchini mixture in the center of the tortilla.
- Top with shredded cheddar and pepper jack cheeses, and add sliced olives if using.
- Fold the sides over the filling and roll tightly into a burrito.
- Serve warm or wrap in foil for storing and reheating.
Servings and timing
- Servings: 4 burritos
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Calories: 410 kcal per burrito
Variations
- Vegan Version: Use vegan cheese or omit the cheese entirely.
- Spicy Kick: Add jalapeños or a splash of hot sauce to the filling.
- Extra Veggies: Add bell peppers, corn, or mushrooms to the zucchini sauté.
- Low-Carb Option: Use low-carb tortillas or serve the filling in a burrito bowl style.
- Protein Boost: Add tofu or plant-based crumbles to the veggie mixture.
Storage/reheating
- Storage: Wrap each burrito in foil or store in airtight containers in the refrigerator for up to 3 days.
- Freezing: Freeze burritos individually in foil and place in a freezer bag for up to 2 months.
- Reheating: Reheat refrigerated burritos in a skillet over medium heat for 5–7 minutes or microwave for 1–2 minutes. For frozen burritos, microwave for 3–4 minutes or bake at 375°F (190°C) for 20–25 minutes.
FAQs
Can I use canned chili verde sauce?
Yes, store-bought chili verde sauce works well and keeps the recipe quick and convenient.
What are charro beans?
Charro beans are pinto beans cooked in a seasoned broth with onion, garlic, and spices—flavorful and slightly soupy.
Can I make this recipe vegan?
Absolutely. Just use dairy-free cheese or omit cheese entirely for a vegan option.
Are these burritos freezer-friendly?
Yes, wrap tightly in foil and freeze for up to 2 months for a grab-and-go meal.
Can I use corn tortillas?
Flour tortillas are recommended for burritos due to their flexibility, but you can use large corn tortillas for a gluten-free option if they are pliable.
What other sauces can I use?
Tomatillo salsa, enchilada sauce, or a spicy salsa verde can substitute for chili verde.
Is this recipe gluten-free?
Not as written, but it can be made gluten-free by using certified gluten-free tortillas and checking all packaged ingredients.
Can I add rice and beans straight from the fridge?
Yes, though warming them before assembly helps keep the burritos evenly heated and easier to roll.
What kind of cheese melts best?
Cheddar and pepper jack offer flavor and great meltability. Monterey Jack is another good option.
How can I keep the burritos from getting soggy?
Let the zucchini mixture cool slightly before assembling and avoid overfilling with sauce.
Conclusion
Vegetarian Chili Verde Burritos are a flavorful, nutritious, and easy-to-make meal that combines plant-based ingredients with hearty Tex-Mex flavors. Ideal for lunchboxes, meal prep, or weeknight dinners, these burritos offer satisfying comfort and versatility in every bite. Make them fresh or freeze for a future grab-and-go meal.
Vegetarian Chili Verde Burritos
A hearty plant-based burrito filled with chili verde sautéed zucchini, homemade charro beans, flavorful Mexican rice, and melty shredded cheddar and pepper jack—wrapped up for the perfect lunch meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 burritos 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
- 4 large flour tortillas
- 1 medium zucchini, diced
- 1/2 cup chili verde sauce
- 1 tablespoon olive oil
- 1 cup cooked Mexican rice
- 1 cup homemade or canned charro beans (pinto beans in broth with onion, garlic, and spices)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1/4 cup sliced black olives (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add zucchini and sauté for 4–5 minutes.
- Pour in chili verde sauce and simmer until zucchini is tender and coated, about 3 more minutes.
- Warm the tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the burritos: Spread a layer of Mexican rice, then charro beans, followed by the zucchini mixture.
- Top with shredded cheddar, pepper jack, and black olives if using.
- Fold in the sides and roll tightly into a burrito. Serve warm or wrap in foil for meal prep.
Notes
- Substitute zucchini with bell peppers or mushrooms for variety.
- For a vegan version, use plant-based cheese or skip cheese altogether.
- These burritos can be frozen and reheated for future meals.
- Serve with salsa, guacamole, or sour cream for extra flavor.
Nutrition
- Serving Size: 1 burrito
- Calories: 410
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg