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Vegetarian Chili Verde Burritos

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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.

Ingredients

Units Scale
  • 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

  1. Heat olive oil in a skillet over medium heat. Add zucchini and sauté for 4–5 minutes.
  2. Pour in chili verde sauce and simmer until zucchini is tender and coated, about 3 more minutes.
  3. Warm the tortillas in a dry skillet or microwave until soft and pliable.
  4. Assemble the burritos: Spread a layer of Mexican rice, then charro beans, followed by the zucchini mixture.
  5. Top with shredded cheddar, pepper jack, and black olives if using.
  6. 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

Find it online: https://yumfoodusa.com/vegetarian-chili-verde-burritos/