Easy Black & Green Veggie Burritos (Budget-Friendly!)

These black and green veggie burritos are a hearty, budget-friendly dinner built on zucchini, green bell pepper, black beans, and warm spices. Diced green chilies and ground cumin keep the filling savory and just a little smoky. Wrapped in warm flour tortillas with rice, they make four satisfying burritos in 35 minutes.

Looking for a quick, healthy, and incredibly affordable meal that doesn’t skimp on flavor? You’ve found it! These Black and Green Veggie Burritos are a weeknight lifesaver. They’re packed with hearty black beans and fresh garden vegetables like zucchini and bell pepper, all seasoned with a simple yet delicious blend of spices. Perfect for meal prep or a satisfying dinner, this recipe proves that eating well on a budget can be absolutely delicious.

Ingredients

• 1 medium onion, chopped
• 2 medium zucchini, cut into thin strips
• 1 green bell pepper, chopped
• 2 tbsp (30 ml) olive oil
• 1/2 tsp (1.5 g) dried oregano
• 1/2 tsp (1.5 g) ground cumin
• 1 15-ounce can (425 g / 15 oz) black beans, rinsed and drained
• 1 4-ounce can (113 g / 4 oz) diced green chilies
• 1 cup (185 g) cooked rice
• 4 large flour tortillas, warmed

Instructions

1. In a large skillet or pan, heat the olive oil over medium-high heat. Add the chopped onion, zucchini strips, and bell pepper. Sauté for 4–5 minutes, until the vegetables are tender-crisp.
2. Reduce the heat to low. Stir in the dried oregano, ground cumin, drained black beans, and the can of green chilies. Continue to cook, stirring occasionally, until everything is well combined and heated through.
3. To assemble, place 1/4 cup (960 ml) of cooked rice in the center of each warmed flour tortilla. Spoon an equal portion of the bean and vegetable mixture on top of the rice.
4. Fold the bottom edge of the tortilla up and over the filling, then tightly fold in the left and right sides. Roll it up to seal. Serve immediately or proceed to the next step for a crispy finish.
5. Optional: For a crispy burrito, preheat your oven to 350°F (175°C). Place the wrapped burritos on a baking sheet and bake for 15 minutes, or until golden and crisp.

Nutritional Information

• Serves: 4
• Cost Per Burrito: $1.64
• Calories: 369
• Fat: 10g
• Carbohydrates: 52g
• Protein: 11g
• Fiber: 9g
• Sugar: 8g
• Sodium: 501mg

Pro Tips

• For a creamier filling, mash about half of the black beans with a fork before adding them to the skillet.
• Boost the flavor by squeezing fresh lime juice over the vegetable mixture just before assembling the burritos.
• The filling is perfect for meal prep! Make a double batch and store it in an airtight container in the refrigerator for up to 4 days.
• Add a sprinkle of shredded Monterey Jack or a cotija cheese inside the burrito before rolling for a cheesy upgrade.

FAQ

Q: How can I add more protein to these veggie burritos
A: To boost the protein, you can add a cup of cooked quinoa instead of rice, double the amount of black beans, or include a sprinkle of crumbled firm tofu or cotija cheese inside each burrito before rolling.

Q: Can I make these black bean burritos vegan
A: Absolutely! This recipe is naturally vegan if you omit the optional cheese. The filling of beans, vegetables, and rice is entirely plant-based. For a cheesy flavor, consider using your favorite dairy-free shredded cheese.

Q: Are these vegetarian burritos good for freezing
A: Yes, they are perfect for freezing. To freeze, let the filling cool completely, then assemble the burritos. Wrap each burrito tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. They can be stored for up to 3 months. Reheat in the oven or microwave.

Q: What other vegetables can I use in this burrito recipe
A: This recipe is very flexible. Feel free to substitute or add other vegetables like corn, mushrooms, spinach, or diced sweet potatoes. Sauté any harder vegetables like sweet potatoes until tender before adding the other ingredients.

Pro Tips

• For a creamier filling, mash about half the black beans before stirring them in, the mashed beans bind the whole mixture so the burrito holds together when you bite.
• Cut the zucchini into thin strips rather than cubes, strips brown faster in the pan and match the texture of the peppers and onions.
• Warm the flour tortillas before filling, a few seconds in a dry pan or microwave makes them pliable so they roll without cracking.
• Season in layers, the oregano and cumin go in with the vegetables so the spices toast in the oil before the beans and rice join the pan.

Frequently Asked Questions

Can I meal prep these veggie burritos?

Yes, make the filling ahead and store it in the fridge for up to four days, then warm it and roll the burritos fresh. Wrapped tightly, assembled burritos also freeze well for busy nights.

Is this recipe vegetarian?

Yes, it is a vegetarian burrito packed with black beans, zucchini, green bell pepper, and rice, with oregano and cumin for warmth.

Can I use brown rice instead of white?

Either works, the recipe just calls for cooked rice. Brown rice adds a nuttier chew that stands up nicely to the beans and spices.

How do I make the burritos spicier?

The diced green chilies bring mild heat, so add more of them or keep the cumin generous. A spoonful of your favorite salsa rolled inside works too.

Recipe card below.

More Recipes You’ll Love

• Quick Pickled Lotus Root
• Vibrant Edamame Avocado Egg Sandwich
• The Ultimate Crowd-Pleasing Appetizer: Greek-Inspired Stuffed Mushrooms