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Appetizing Vegetarian Burritos

Rated as 4 out of 5 Stars

"An easy vegetarian burrito recipe I whipped up one night. This is very basic and can be dolled up however you like. I serve these topped with sour cream, shredded Cheddar cheese, chopped tomatoes, and sliced green onions."
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50 m servings 382
Original recipe yields 8 servings


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  1. Heat oil in a large skillet over medium-high heat. Saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. Add chili powder and cumin; saute until onion is soft, about 5 minutes more. Stir garlic into onion mixture and saute until fragrant, about 30 seconds.
  2. Stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes.
  3. Mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. Season filling with lime juice, hot sauce, salt, and black pepper.
  4. Spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining filling and tortillas.

Nutrition Facts

Per Serving: 382 calories; 9.8 60.1 12.6 0 925 Full nutrition

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  1. 7 Ratings

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Most helpful positive review

Very easy and good

Most helpful critical review

I liked these but my husband wasn't super keen on them, though he isn't super keen on beans in general.

Most helpful
Most positive
Least positive

Very easy and good

Really tasty. My only sub was black beans for the red beans, used what I had in cupboard. I wasnt sure how all that celery would be, but it was great. I didnt miss meat at all

I liked these but my husband wasn't super keen on them, though he isn't super keen on beans in general.

My family and I decided to try this recipe to explore healthy eating options. The ingredients are kitchen staples (no unobtainium) and the recipe was quick to make. I didn't have an issue with t...

The taste and texture of the mixture was good but too much chili powder!!! I cut the amount to 2 tea spoons and was still very hot. I didn't season with hot sauce at the end.Instead of salt I us...

I was pleasantly surprised at the results of this recipe. I did add 1/2 of a diced zucchini and 1/2 of a diced yellow squash, which I sauteed with the celery and onion. We used small tortillas t...