This Vegetarian Burrito Recipe is full of the flavors of Mexico. If you are in need of a portable, handheld meal, look no further than the humble burrito for inspiration. A simple tortilla (or roti) is stuffed with homemade refried beans, fajita style veggies like bell peppers and mushrooms, creamy guacamole, fresh pico de gallo and sour cream. YUM!

How to Make Burrito Recipe:

Make Veggie Filling

1. In a pan, heat 2 tablespoons olive oil over medium heat. Add ¼ teaspoon finely chopped garlic and ½ cup chopped onions.

2. Sauté both garlic and onions on medium-low to medium heat until onions soften.

3. Add ½ cup chopped bell peppers (red, green, orange or yellow). I have used a mix of red and yellow bell peppers.

4. Sauté bell peppers with the aromatics for about 2 minutes on medium-low to medium heat.

5. Add 3.5 to 4 cups chopped button mushrooms.

6. Mix and sauté mushrooms on medium to medium high heat. Initially, the mushrooms will release lots of water.

7. Continue to sauté the mushrooms until all moisture is dried up.

8. Add the following spices and seasonings:

  • ½ teaspoon cumin powder 
  • ½ teaspoon smoked paprika (or red chili powder or cayenne pepper)
  • salt as required
  • ⅛ teaspoon sugar (about 2 to 3 pinches) – optional

9. Next add ½ teaspoon dried oregano and 1 teaspoon soy sauce (naturally brewed). After adding the spices and seasonings, mix and sauté for 1 to 2 minutes on a low to medium-low heat.

10. Add 1 teaspoon red wine vinegar.

11. Deglaze and and sauté the veggie filling mixture for 1 minute.

12. Add 1 tablespoon of chopped coriander leaves or parsley. Mix and switch off heat. Set the filling aside.


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