Healthy Veggie Burritos

Healthy Veggie Burritos

It’s actually quite easy to make veggie versions of your favourite foods, all it takes is a bit of creativity and a few spices! I almost never use recipes so I have to keep reminding myself to write these meals down but luckily for you, I just ate this so I remember it well..mmmm. I wasn’t sure where this dinner was going to go but it turned out really tasty. Even the hubs called it a treat! I love Mexican food, almost as much as Thai food, so this Mexi-inspired vegetarian burrito really hit the spot!

I didn’t use the best wraps for this, I would recommend using a better quality, less processed wrap if you can get your hands on some. I’ve typically use organic Ezekiel sprouted grain wraps, but these were awesome but these were all I had today.

Feel free to use your choice of cheese or omit it all together. I used soy cheese in this today, which I almost never eat but I really wanted something cheesy and melty for that extra comfort-food ooomph. I know a lot of people rave about Daiya cheese but I bought it once and found it terrible, I actually had to spit it out. Did I just have a bad bag or something?? Are you a fan of Daiya?

This healthy veggie burrito is very filling and easy to make with simple ingredients, making it a perfect weeknight dinner. Try varying the toppings, you could add grated carrot, sprouts, fresh tomato, whatever you like! Enjoy!

Healthy Veggie Burritos
Prep time
Cook time
Total time
These flavourful, tasty Mexican-inspired wraps are chock full of vitamins, fibre and protein. They're easy to make with simple ingredients making them perfect for a healthy weeknight dinner.
Recipe type: Entree
Cuisine: Mexican
Serves: 6
  • 3 zucchinis, finely chopped
  • ½ red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ small jalapeno, seeded and finely chopped
  • olive oil for sautéing
  • ¼ tsp sea salt
  • ¼ tsp cayenne pepper
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • 2 cans of black beans, drained and well-rinsed
  • Toppings:
  • lettuce
  • guacamole or avocado
  • soy cheese
  • salsa
  • diced red pepper
  • lime
  1. Add the zucchini, garlic, onion, jalapeño, olive oil and spices to a pan and cook for about 10-15 minutes on medium heat, stirring often.
  2. Add the black beans to a separate frying pan and heat throughly on medium heat, stirring and mashing
  3. Meanwhile, layer guacamole and salsa into a wrap.
  4. Add the heated beans and cooked zucchini.
  5. Top with cheese, lettuce, red pepper and lime.
  6. Wrap it up and eat!
  7. Makes approximately 6 large burritos or 8 smaller ones.

Diced ZucchiniSpicesBurrito ToppingsHealthy Veggie Burrito ToppingsAvocado and SalsaHealthy Veggie BurritosHealthy Veggie BurritosHealthy Veggie BurritosHealthy Veggie Burritos

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