Vegetable Burrito Calories

To make a vegetable burrito, sauté chopped vegetables, then combine them with beans and salsa. Spoon the filling onto a warmed tortilla, add cheese if you like, fold in the sides, and roll it up tightly.

The vegetable burrito is a meat-free variation of the burrito, a dish associated with northern Mexico. Its familiar bean-and-vegetable fillings also reflect the many versions developed in Mexican-American cooking.

A vegetable burrito is usually wrapped in a flour tortilla and served as a handheld roll. An enchilada is typically made with corn tortillas filled, rolled, covered in sauce, and baked; the two dishes are prepared and served differently.

Keep a vegetable burrito from getting soggy by draining wet ingredients and letting hot fillings cool slightly before wrapping. Put salsa on the side or use only a small amount inside, and avoid overfilling the tortilla.

Yes, a vegetable burrito works well without rice. Add extra beans, sautéed vegetables, or corn to make up the filling, and keep the amount moderate so the tortilla can still fold and seal neatly.

Yes, vegetable burritos are convenient to prepare ahead. Cook the filling and assemble the burritos, then refrigerate them in airtight containers; keep wet salsa separate when possible and reheat each burrito thoroughly before eating.

Yes, freeze a vegetable burrito after it has cooled completely. Wrap each one individually and store it in a freezer-safe container. Thaw it in the refrigerator or reheat it from frozen until the center is hot.

Salsa is a classic sauce for a vegetable burrito, adding freshness and acidity to the beans and vegetables. Guacamole, sour cream, or a lime-yogurt sauce also work; serve wetter sauces on the side to protect the tortilla.

Serve a vegetable burrito with a crisp green salad, corn, or a small bowl of salsa and guacamole. These sides add freshness and texture without making the meal feel as heavy as another large, filling dish.