Roasted Vegetable Burritos Recipe (2024)

Heat the tortillas before you assemble the burrito. They are easier to work with and will keep the burrito warmer.

Used a small honeynut squash in place of the potato; added a LOT more garlic; a fat teaspoon+ of cumin; 1 can of black beans; about a cup of leftover rice; and at least a half-cup more of coarse-grated cheese, a mix of Swiss and cheddar. Really good, quick meal.

I routinely l make two batches at once on two pans but only broil one with cheese. We use the leftovers throughout the week. Often as a bowl with poached eggs and spinach fir breakfast. I’ve also done quadruple batches, cooking two pans one batch after the other. I undercook the second batch and freeze them. I haven’t noticed much difference, though I defrost them in a colander so they don’t get two liquidy. Very nice not to have to do all that chopping.

Very easy to warm the tortillas by placing them in the oven for a minute or two after the vegetables have been removed.

Great recipe. Super easy and tasty. Roasting time is not 15 minutes. Mine were in for closer to 40 stirring occasionally.

This was excellent and is one of the only recipes (ever) that did not takes 2-3 times as long as the recipe says. Followed recipe as written except added 1/2 a chopped red onion. Made homemade guac and served with diced tomatoes. Meat-preferring husband ate 2 burritos and declared it 'delicious'. Ate leftovers with brown rice, avocado, tomatoes and a squirt of lime. Will put this in my regular rotation

Please don’t eat tortillas cold. It only takes seconds to heat them

Huge hit with my fam for Meatless Monday. I spread 1-2 tbsp of refried beans before adding the rest of the filling. I prepared the burritos and wrapped each one in plastic wrap, then froze. Defrosted in the fridge the day I wanted to cook them. Wrapped them in foil and heated at 400 for 15-20 mins. Easy and delicious.

Delicious and warming. We added some pickled jalapeños at the end and squeezed lime juice over everything before wrapping it up. I’d add a bit more heat next time, maybe add a fresh jalapeño (or two) to the roasting veggies. I used slightly more veggies and it was a bit of a steam rather than a roast in the oven, so maybe two sheet pans next time or use the correct amounts.

Like everyone said, veggies were not done at 15 minutes - they needed more like 20. I don’t like mushrooms so I subbed cauliflower and that worked pretty well. I also added beams for protein. I had a some of Allison Roman’s brothy beans frozen and they added a really nice flavor. Otherwise I would add a can of pinto or black beans - I think the burritos needed protein! This was good.

Really nice. Light for a burrito, which is good because I ate the whole thing. Couldn’t help myself, the poblanos add just enough kick. Will make this again,

Rather than as a burrito, this is excellent as a bowl, too (great for gluten-free people)! You can use a little brown rice as a base, but it is very filling. The vegetables have a nice spice, and the cold ingredients on top will cool your mouth. We used a good, thin hot sauce rather than a pico de gallo. It was an excellent recipe!

We really loved this. We added a bit of cumin to the vegetables before we roasted them - they took about five minutes longer than listed - and added refried beans to our burritos before we rolled them up so the burritos were a bit heartier. Such an easy and delicious meal that came together really quickly.

I made this as described adding lime juice, and cilantro and loved it. But I had leftover roasted vegetables, so, Try this twist: I followed the recipe, and then rather than wrap it in a flour tortilla? I tossed it in warm pasta (deCecco fusilli ) included the pico de gallo, sour cream. Left out avocado. A bit of pasta water. SO GOOD!

Hubby does not like mushrooms, so replaced ingredient with eggplant roasting with the rest of the vegetables. Was delicious!

This one didn’t work out. It came out as an under-seasoned pile of mush. I’m not much for mushrooms though. I like when the recipes include specific amounts of salt because I don’t know how much to add and I often don’t add enough.

Very good. Omit sweet potato though ( too sweet). Add peppers

Delicious! Added beans for protein, used Hatch Green Chile sauce. Serves only 3.

- Skipped the sweet potatoes (I don’t care for them).- Added some refried black beans instead.- Used oyster mushrooms since I find them heartier/less mushy.- Threw in a bit of plain cooked brown rice because I had it in the fridge (maybe 2/3 cup total).- Added about 1 small red bell pepper in addition to the poblanos.I cooked the veggies longer per the reviews and next time I would not, I like my peppers to have a little crunch and they were pretty soft. I liked this a lot!

Mix it in a bowl, doing so on the tray just throws veggies around your countertop

Use black beans No sweet potatoNeeds more spice—Add 1 Tbl cumin

Incredibly delicious, but I found that the vegetables need at least 3 times longer in the oven than the recipe calls for. Or parboil/microwave the potatoes and peppers ahead of time.

Here in Connecticut, I have a hard time finding good quality flour tortillas. I really don't have time to make them - any suggestions for widely available tortillas? TIA!

I agree with some others here, it needs some cumin, and black beans are a great addition. I usually eat this on brown rice. It's a wonderful weeknight meal!

This was really good as a pizza topping. Used sautéed shredded butternut squash instead of sweet potato and a sweet pepper instead of poblano, because that's what we had (and also because there was a miscommunication during veggie prep). Topped with the sour cream, lettuce and salsa after baking.

Roasting time 20-30 minutes

I did not have mushrooms so substituted cauliflower - super delicious!!

I made the veggie filling into tacos with a smear of refried black beans. Yum.

Yummy dinner and came together quickly.

Today's veggie newsletter talks about freezing these as a possible meal-train offering, saying: "this needs little introduction or explanation: a freezer stash of roasted vegetable burritos." I'm afraid I do need an explanation. Has anyone tried freezing these? I can't imagine lettuce or avacodo surviving, and even pico di gallo and sour cream seem unlikely to do well. For myself, maybe I'd freeze the filling and add fixings later, but that doesn't work as a meal to bring to someone.