Healthy Vegetarian Burrito Recipes

Find healthy, delicious vegetarian burrito recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Vegan Freezer Breakfast Burritos

Rating: 5 stars 1
Having a stash of flavorful bean burritos in your freezer means you'll always have a satisfying plant-based meal ready for a grab-and-go breakfast on a busy morning or to take to the campsite for an easy campfire meal. Our vegan breakfast filling--made with tofu and prepared to mimic scrambled eggs--is tossed with beans, veggies and salsa for a delicious and ultra-satisfying meal.
By Carolyn Casner

Vegan Burrito Bowls with Cauliflower Rice

Rating: 5 stars 3
These meal-prep vegan burrito bowls are healthier and more flavorful than takeout. Make them early in the week for grab-and-go meals when days are busy. We use frozen cauliflower rice, a low-carb substitute for white or brown rice, to cut down on prep time.
By Carolyn A Hodges, RD

Freezer Bean & Cheese Burritos

Rating: 5 stars 7
This copycat version of store-bought frozen burritos is perfect for meal prepping. Make a big batch to store in the freezer for healthy packable lunches or a quick campsite meal.
By Carolyn Casner

Rice & Bean Freezer Burritos

Rating: 1 stars 1
Save money and sodium when you make a batch of homemade frozen burritos. Mashing the beans and mixing them with tomatoes, cheese and jalapeños before filling the healthy burritos means you get all the ingredients in each bite. Serve with your favorite toppings--we like sour cream, salsa and hot sauce.
A portrait of Breana Killeen, M.P.H., RD
By Breana Lai Killeen, M.P.H., RD

Kitchen Sink Burritos

Rating: 5 stars 1
This vegetarian bean burrito recipe is perfect any time of day, from breakfast (add a scrambled egg) to a late-night snack. It's also ideal for days when you need an energy boost to get through a draining event like a soccer tournament or a marathon meeting. Bonus: You can wrap it in foil and eat it on the go. Excerpted from The Dinner Plan by Kathy Brennan and Caroline Campion, published by ABRAMS © 2017.
By Kathy Brennan Caroline Campion
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