Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegetarian Burritos Recipe
    Lost? Site Map

    Vegetarian Burritos

    Vegetarian Burritos. Photo by SweetySJD

    1/1 Photo of Vegetarian Burritos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    15 mins

    1 hr 5 mins

    Ms*Bindy's Note:

    Provides the perfect protein combination....beans and corn. This is a recipe from the Moosewood Restaurant. (I've updated the # of servings...I agree with Longhorm Mama....1 burrito is reasonable serving..thanks for the input) The filling also freezes well. I make a big batch and freeze the filling in ziploc bags and then assemble and bake when needed.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Extra toppings


    1. 1
      Drain the cooked beans and save the liquid.
    2. 2
      Saute the garlic and onions in oil for several minutes until onions are translucent.
    3. 3
      Add the peppers and all of the spices and continue to saute until peppers are tender.
    4. 4
      Cover the vegetables, remove from heat, and set aside.
    5. 5
      Mash the beans with a potato masher adding enough of the reserved liquid to reach the consistency of mashed potatoes.
    6. 6
      Mix the mashed beans, vegetables, corn, olives, and cheese. Salt to taste.
    7. 7
      Preheat oven to 400°F.
    8. 8
      Place each tortilla flat on the counter.
    9. 9
      Spoon about 1/2 - 3/4 cup bean mixture onto the tortilla half closest to you.
    10. 10
      Roll the tortillas from the bottom up, putting pressure on the fililng so that it will be evenly distributed and will reach the open edges of the rolled tortilla.
    11. 11
      Place the burritos, rolled edge down in an oiled baking pan.
    12. 12
      Brush will oil, cover with a damp cottom cloth, and bake, tightly covered with foil for 45 minutes.
    13. 13
      Uncover the pan, remove the cloth, sprinkle with additional grated cheese and bake 5 more minutes.
    14. 14
      Serve the burritos topped with sour cream.

    Browse Our Top Cheese Recipes

    Ratings & Reviews:

    • on January 19, 2009


      We made this for dinner last night and will definitely be making it again! It was very tasty and extremely filling. We ate dinner early and this kept me satisfied all night. The only thing I did different was use peanut oil instead of veggie oil - only because I don't have any veg oil in the house, and I left out the black olives for my husband's preference. Taking another reviewer's suggestion, we also made the Chuy's Deluxe Tomatillo Sauce, and put it on top of the burritos before baking. Thanks for the tip because it was delicious!! (Although I don't know what the heck Chuy means.)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 18, 2013


      Wow, this recipe was FANTASTIC. We eat a lot of Mexican food variations, and this was one of the best I've made. I think the only recipe that comes close to being as good is, appropriately, a recipe out of the original Moosewood Cookbook, eggplant and almond enchiladas. I used whole wheat tortillas, red peppers instead of green, fresh corn, and lots of Cabot sharp cheddar. YUMMMMM.<br/><br/>In our oven, these were done in 20 minutes at 400oF. I then put tinfoil on them loosely (not sealing in steam) and kept them warm at 220oF for nearly an hour, and they were still perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2011


      I have made this at least a half dozen times and love it everytime. I think the flavoring is a bit bland so I add a lot more seasoning, including chili peppers, chili powder, and a lot more cumin. I have used the tomatillo sauce on it and it's great too! I also use a variety of peppers: red, yellow, jalepeno, etc. This recipe makes a lot of food. So I bake two smaller containers from one batch and put one in an aluminum baking sheet that I put in the freezer for later use.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Vegetarian Burritos

    Serving Size: 1 (250 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 412.5
    Calories from Fat 175
    Total Fat 19.5 g
    Saturated Fat 8.2 g
    Cholesterol 33.0 mg
    Sodium 389.1 mg
    Total Carbohydrate 45.1 g
    Dietary Fiber 9.5 g
    Sugars 5.1 g
    Protein 16.3 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes