These easy Vegetarian Burritos (or Bowls) have a smoky heat and are packed full of nutrition and delicious flavor. The best part? You probably have most of the staples in your pantry already. This makes it a super easy weeknight meal that can be on the table in under 40 minutes.
Burritos are also great for meal prepping. I made a batch of the filling on Sunday and have been bringing it to work with me for lunch all week. Whether you make a burrito or a bowl, the filling is easy to reheat, then simply add your favorite toppings.
VEGETARIAN BURRITO FAQS:
What ingredients are in vegetarian burritos?
These burritos use green jackfruit, black beans, corn, onion, roasted red pepper, minced garlic, and spices. Other ingredients you could choose to add or substitute include: rice, cauliflower rice, pinto beans, lentils, or even firm tofu. If you’re not looking to keep your burritos vegetarian, you could always include shredded chicken, pork, or beef.
What the heck is jackfruit?
Jackfruit is a dietary staple in many Asian countries such as India, Bangladesh, Malaysia, and Thailand. Ripe jackfruit is eaten on its own or used in dishes such as jams or custards. Green jackfruit is often stir-fried or used in curries. When used as a meat substitute in recipes, the texture resembles shredded chicken or pork. It has a very mild flavor, and takes on seasoning well. Jackfruit is high in vitamin B6 and antioxidants, and it also contains a good amount of potassium and vitamin C. Want more information about jackfruit and its health benefits? Check out Dr. Axe’s page.
Do I have to make a burrito with the filling?
Nope, use the filling to make a burrito bowl, quesadilla, or tacos. You could even use the filling to top nachos, or mix with scrambled eggs for a fantastic Tex-Mex breakfast.
What toppings are great with Vegetarian Burritos?
For me, anything goes with burritos–they are a fantastic way to use up leftovers in the fridge. I simply topped mine with some shredded lettuce, diced tomato, and cilantro. I also added avocado and cauliflower rice when I created a bowl. Other topping options include: guacamole, sour cream, cheese, salsa, pico de gallo, or pickled jalapeños.
MAKE VEGETARIAN BURRITOS:
Drain and rinse the jackfruit, then rough chop. I finely chop the thicker parts. The majority of the flesh just flakes apart. Drain and dice the roasted peppers, and dice a half cup of onion. Drain and rinse the black beans.
Heat a large skillet with a drizzle of extra virgin olive oil over medium heat. When the oil glistens, add the onion, and cook until translucent, about 4–5 minutes. Add the garlic and sauté about one more minute. Add in the jackfruit, black beans, corn, and roasted peppers. Stir to combine well. Add the taco seasoning, chipotle powder, and a half cup of water. Stir again to combine well. Cook over medium heat for about 5 minutes, until heated through. Reduce the heat to low, and simmer about 15 minutes to let the flavors combine, stirring occasionally.
Serve in warm tortillas, or wrap of your choice. To keep this recipe gluten-free, serve over rice, or cauliflower rice for a lower carb option. Meggan has a fantastic Cilantro Lime Rice recipe over at Culinary Hill.
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- I always keep a batch of my homemade taco/fajita seasoning in the pantry. You can use store-bought if you’d like, but personally, I like mine better. Plus, it only takes a few minutes to make.
- I used my Lodge cast iron skillet for this recipe. I can use less oil in the pan since it is well seasoned, and it is a breeze to clean up.
- You can find canned green jackfruit at Trader Joe’s. Actually, you can find all the ingredients for this recipe, except the chipotle powder, at Trader Joe’s. If you don’t have Trader Joe’s near you, and your local market doesn’t carry it, try an international market or Whole Foods type of market. You can always find green jackfruit from Amazon.
- You should be able to find chipotle powder in a well-stocked grocery store, but I also like The Spice Way seasonings.
Thanks for stopping by, and as always, if you try a recipe and love it, please rate it or leave a review.
PIN THIS RECIPE FOR LATER:
YOU MIGHT ALSO LIKE:
- 1 can green jackfruit drained and rinsed
- 1 can black beans drained and rinsed
- 6 ounces roasted red peppers
- 1 cup yellow corn frozen
- 1/2 cup yellow onion diced
- 1 tablespoon garlic minced
- 2 tablespoons taco seasoning
- 1/4 teaspoon chipotle powder
- 1 tablespoon extra virgin olive oil
- Drain and rinse the jackfruit, then rough chop. I finely chop the thicker parts. The majority of the flesh just flakes apart. Drain and dice the roasted peppers, and dice a half cup of onion. Drain and rinse the black beans.
- Heat a large skillet with a drizzle of extra virgin olive oil over medium heat. When the oil glistens, add the onion, and cook until translucent, about 4–5 minutes. Add the garlic and sauté about one more minute. Add in the jackfruit, black beans, corn, and roasted peppers. Stir to combine well. Add the taco seasoning, and a half cup of water. Stir again to combine well. Cook over medium heat for about 5 minutes, until heated through. Reduce the heat to low, and simmer about 15 minutes to let the flavors combine, stirring occasionally.
- Serve in your favorite wrap or use to make a burrito bowl. Consider cauliflower rice for you bowl if you want to keep this recipe lower carb.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 251Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 554mgCarbohydrates 43gFiber 9gSugar 13gProtein 9g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.