Quick Veggie and Rice Burritos

These Quick Veggie and Rice Burritos are a fast, wholesome, and satisfying meal you can make with pantry staples and fresh veggies. Packed with seasoned rice, sautéed vegetables, and gooey cheese, these burritos are flavorful, nutritious, and great for both meatless Mondays and busy weeknights. Customize with your favorite toppings or make them ahead for an easy grab-and-go lunch!

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 burritos

Ingredients

• 4 large flour tortillas
• 1 cup cooked rice (white, brown, or Spanish)
• 1 tablespoon olive oil
• 1 cup bell peppers, diced
• 1/2 cup red onion, chopped
• 1/2 cup corn (fresh, canned, or frozen)
• 1/2 cup canned black beans, drained and rinsed
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cheddar or Mexican blend cheese
• Optional: sour cream, avocado, salsa, hot sauce, chopped cilantro

Instructions:

1. In a skillet over medium heat, heat olive oil. Add bell peppers and onions. Sauté for 4–5 minutes until soft. Stir in corn, black beans, chili powder, cumin, salt, and pepper. Cook for 2 more minutes.
   
2. While veggies are cooking, warm tortillas in a dry pan or microwave for 15 seconds so they're pliable.
3. Lay each tortilla flat. Spoon rice into the center, followed by the veggie mixture and shredded cheese. Add any optional toppings you like.
4. Fold in the sides and roll tightly into burritos. If desired, place seam side down in a skillet and heat for 1–2 minutes on each side to toast.

Serving Suggestion:

• Serve warm with a side of chips and salsa, a fresh green salad, or extra guacamole. Great for lunchboxes, picnics, or quick dinners!

Tips:

• Swap rice for quinoa for a protein boost.
• Add cooked shredded chicken or tofu for extra protein.
• Freeze wrapped burritos individually for a future easy meal—just microwave to reheat.
  
• Use a spicy salsa or hot sauce if you like extra heat!

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🖨️ Printable recipe/ Download PDF

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