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A hand is holding one of the four rainbow coloured round-shaped rolls from above. Inside red, yellow, brown, green and white pieces.
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Copycat Chipotle Veggie Burrito

These Veggie Burritos are loaded with Black Beans, Cilantro Brown Rice, Fajita Veggies, and more... We rolled up EIGHT Chipotle-inspired ingredients to make an epic Meatless Burrito at home. Are you excited too? 
Course Main Course
Cuisine American, Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Tex-Mex, Vegan, Vegetarian
Keyword black bean burrito, chipotle veggie burrito, vegan burrito bowl, vegetarian burrito bowl
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 burritos
Calories 581kcal

Ingredients

Cilantro-Lime Brown Rice

  • ½ cup Brown rice
  • 2 Tbsp Lime juice about 1 lime
  • 2 Tbsp Freshly chopped cilantro
  • Salt and Pepper to taste

Tomato and Corn Salsa

Guacamole

  • 1 Avocado ripe
  • Onion (medium)
  • 1 Tbsp Freshly chopped cilantro
  • 1 tsp Lime juice
  • pinch Salt

Fajita Veggies

More Add-ins

Instructions

Cilantro-Lime Brown Rice

  • Cook rice according to package instructions.
  • Once the rice is cooled, add freshly squeezed lime juice, freshly chopped cilantro, salt and pepper to taste. Mix well.

Tomato and Corn Salsa

  • Wash and chop cherry tomatoes into quarters. Drain canned sweet corn. Peel and finely chop red onion and garlic.
  • Mix all chopped ingredients in a small bowl. Add freshly chopped cilantro and olive oil. Stir until combined.

Pan-fried Fajita Veggies

  • The EASIEST way to make fajita veggies is in a sheet pan. For detailed steps, top tips, video, and more guidance visit our Fajita Veggies post. However, if we need only 1-2 servings we usually make pan-fried veggies in 5 minutes.
  • Peel and slice onion ¼-inch (4-5 mm) wide. Wash and slice bell peppers also ¼-inch (4-5 mm) wide.
  • Pre-heat a frying pan on medium heat. Add olive oil.
  • Once the oil is hot enough add the onion and the bell pepper slices and sprinkle them with fajitas spice mix. Stir to combine and fry them for 5 minutes until they are tender.

Guacamole

  • Take a ripe avocado. Cut them in half and turn it with your hands around the seed. Spoon the soft avocado flesh into a small bowl. Mash it with your fork.
  • Peel and finely chop the red onion. Squeeze a bit of lime juice. Chop fresh cilantro leaves.
  • Add all chopped ingredients plus lime juice and salt to the mashed avocado and mix well.

Assemble Chipotle Veggie Burrito

  • Warm your tortilla in an oil-free frying pan on low heat. Place your warmed tortilla on the plate. Then add 1-2 Tbsp from all ingredients.
  • I usually start with Guacamole and Tomato-Corn Salsa so they can help holding the rice and beans in place. 
  • Then, add the Cilantro-Lime Brown Rice and the Canned Black beans. 
  • Top these with Fajita Veggies and Shredded Lettuce. 
  • I finish it off with a Shredded Cheese and a drizzle of Sour Cream (or mayo). And roll you burrito.

Notes

How to roll a burrito? 

  1. Gently fold the two sides of the tortilla on top of the filling. 
  2. Holding the sides in place, fold the bottom on top of the filling. The bottom edge should be placed right behind the filling. 
  3. Place your fingers on top of the fold and gently roll the tortilla upwards until you reach the top edge.
  4. Hold still and close the sides with your small fingers. 
  5. If you placed the tin foil under the tortilla, you can wrap it up tightly. 
  6. Cut in half and serve! And enjoy of course!

Nutrition

Serving: 1burrito | Calories: 581kcal | Carbohydrates: 78g | Protein: 14g | Fat: 25g | Saturated Fat: 6g | Sodium: 574mg | Potassium: 775mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1359IU | Vitamin C: 55mg | Calcium: 121mg | Iron: 4mg