Vegetable Burritos

Prep Time:
20 mins
Total Time:
1 hrs 20 mins

To add more protein to this vegetarian dish, fold drained and rinsed canned black beans into the rice mixture. Or serve it with Soupy Black Beans.


  • Coarse salt and ground pepper

  • ½ cup brown rice

  • 1 ½ teaspoons minced canned chipotle chiles in adobo

  • 4 bell peppers (red and yellow), ribs and seeds removed, cut into 1-inch-long thin strips

  • 4 medium carrots, peeled and thinly sliced crosswise

  • 1 tablespoon olive oil

  • 1 tablespoon chili powder

  • 6 ounces baby spinach leaves, thinly sliced

  • 4 burrito-size tortillas (10-inch)

  • ¾ cup shredded Monterey Jack cheese (3 ounces)

  • ½ cup prepared salsa, for serving (optional)


  1. Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/3 cups water and 1 teaspoon salt to a boil. Stir in rice and chipotle. Return to a boil; reduce heat to a simmer. Cover; cook until rice is tender, about 45 minutes. Remove from heat; let stand, covered, until dry, about 15 minutes. Fluff with a fork.

  2. Meanwhile, in a roasting pan, toss bell peppers and carrots with oil and chili powder. Season with salt and pepper. Roast, tossing occasionally, until vegetables are fork-tender and lightly browned, about 30 minutes. Remove from oven; toss with spinach to wilt.

  3. Warm tortillas according to package instructions. Dividing rice, cheese, and vegetables equally among tortillas, wrap burritos. Serve with salsa, if desired.

Related Articles