Baked Veggie Tex Mex Burritos
Bursting with bold Tex-Mex flavors and packed with wholesome veggies, these Baked Veggie Tex Mex Burritos are a crowd-pleasing, meat-free meal that's as satisfying as it is flavorful. Featuring a vibrant medley of seasoned black beans, sautéed peppers, zucchini, sweet corn, and fluffy rice, this hearty filling is wrapped snugly in flour tortillas, topped with sharp cheddar cheese, and baked until perfectly golden and crispy. Ready in under an hour, these burritos are the ultimate weeknight dinner idea that's perfect for vegetarians or anyone craving a healthier twist on comfort food. Serve them hot with tangy salsa, creamy sour cream, and a sprinkle of fresh cilantro for a family favorite that's packed with color, texture, and irresistible spice!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 pieces Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Yellow bell pepper, diced
- 1 medium Zucchini, diced
- 1.5 cups Cooked black beans (drained and rinsed)
- 1.5 cups Cooked white rice
- 1 cup Diced tomatoes (canned, drained)
- 1 cup Corn kernels (frozen or fresh)
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Shredded cheddar cheese
- 6 pieces Large flour tortillas
- 0.5 cup Salsa (for serving)
- 0.5 cup Sour cream (for serving)
- 2 tablespoons Chopped cilantro (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic, red bell pepper, yellow bell pepper, and zucchini. Sauté for another 5 minutes until the vegetables are tender.
Add the black beans, cooked white rice, diced tomatoes, corn, chili powder, cumin, paprika, salt, and black pepper. Stir well and cook for 2-3 minutes until the mixture is heated through.
Remove the skillet from heat and let the filling cool slightly.
Place a tortilla on a clean surface. Spoon about 1/2 cup of the filling onto the center of the tortilla. Sprinkle a generous amount of shredded cheddar cheese on top.
Fold in the sides of the tortilla and roll it up tightly to form a burrito. Repeat with the remaining tortillas and filling.
Place the burritos seam-side down in the prepared baking dish. Brush the tops with a little olive oil for a crispier finish (optional).
Bake in the preheated oven for 15-20 minutes, or until the tortillas are golden and slightly crispy on top.
Remove from the oven and let cool slightly before serving.
Serve warm with salsa, sour cream, and a sprinkle of chopped cilantro if desired.
Nutrition Facts
Calories |
2832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 7228 mg | 314% | |
| Total Carbohydrate | 327.6 g | 119% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 56.3 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1945 mg | 150% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3295 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
