Meatless Vegetable Burritos with Black Beans

  • Author: Katie Kimball
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4-6


A nourishing, simple meatless meal that makes a ton for leftovers or frozen meals! Kids and husbands will love veggie bean burritos.


for the sauce:

  • 1 small onion, chopped
  • 1 clove garlic, crushed)
  • 1 small can green chiles OR chopped jalapenos
  • ½ Tbs. chili powder
  • ¼ c. tomato paste (in glass jars, no BPA!) (freeze the rest for the next batch)
  • ½ tsp. ground cumin
  • ¼ tsp. ground coriander
  • dash cayenne
  • 8 oz. can tomato sauce
  • 1 c. water
  • (can sub 14 oz. can tomatoes for sauce and paste.)

for the filling:

  • 1 small onion, chopped
  • 2 ½ c. chopped veggies (green pepper, frozen corn, zucchini, fresh mushrooms) I almost always end up with twice this much, so I double the recipe, and a single batch of sauce covers it all.
  • 2 cans black beans OR 3-4 cups cooked dry beans
  • ½ c. water
  • 1 tsp. chili powder
  • ½ tsp. cumin
  • 68 large tortillas or cooked brown rice


To make sauce:

  1. Sauté onion and garlic and ¼ c. water or olive oil 5 minutes.
  2. Add chiles and spices, stir and sauté a few minutes.
  3. Add remaining sauce ingredients, mix well and simmer about 15 minutes.
  4. Set aside.

To make filling:

  1. Sauté onion, green pepper, mushrooms in water for 5 minutes.
  2. Add other ingredients; sauté 10 more minutes.
  3. You can just fill tortillas and eat smothered with sauce, or put a little sauce in the bottom of 9×13 pan, put the filling in tortillas, top with more sauce and cheese and bake 15-30 minutes at 350 degrees.