Quick, healthy, and delicious. Veggie burritos filled with Fajita veggies, rice, beans, avocado, sour-cream and salsa.
Quick Veggie and Rice BurritosMexican food is currently my favorite cuisine and has been for about 2 years now. I’m currently loving it because it’s healthy, spicy, and almost always easy to prepare. Plus, if I’m not mistaken, it’s the only cuisine that I actually makes beans taste yummy.

If you’re new on the blog you might want to snoop around my collection of Mexican recipes and you will see what I mean. If you liked my chicken and burrito wraps, you’re going to love these veggie burritos. They are packed with veggies, rice, and creamy sour-cream + salsa.  They are pretty easy to prepare and will fill  for hours!
Quick Veggie and Rice BurritosBegin by cooking the rice. You can use any kind of rice you have on hand but I like to use my favorite cilantro lime. While the rice is cooking, cook down onions and bell peppers in a teaspoon of olive oil just until they begin to brown on the edges. 
Quick Veggie and Rice Burritos
Place the fajita veggies on a flour tortilla along with beans, rice, guacamole, sour-cream and salsa. veggie burritos (Quick Veggie and Rice Burritos of 9) Wrap tightly in foil, cut in half and enjoy! Quick Veggie and Rice Burritos

4.55 from 11 votes

Veggie Burritos

By: Layla
Prep5 minutes
Cook5 minutes
Total10 minutes
Servings 2


  • 1/2 onion, sliced
  • 1/2 bell pepper, sliced (any color)
  • 1 teaspoon olive oil
  • 2 large flour tortillas
  • 1 ripe avocado, sliced
  • 1/2 cup pinto or black beans
  • 1/4 low-fat cup sour-cream
  • 2 tablespoons Mexican salsa
  • salt and pepper to taste
  • 1 cup cilantro lime rice->> get the recipe here


  • Begin by cooking down the rice. You can use any type of rice you have ready on hand or use my cilantro lime rice recipe.

  • While the rice is cooking, heat a small pan to high heat. Add the olive oil, onions, and bell peppers. Cook on high for 3-4 minutes or until the veggies begin to brown on the edges. Turn off heat and set pan aside.

  • Lay a flour tortilla on a flat surface. Top with half of the fajita veggies, 1/2 sliced avocado, 1/4 cup beans, 2 tablespoons sour-cream, 1 tablespoon salsa, and a sprinkle of salt and pepper. Fold in the sides of the tortilla over the filling and roll up to completely enclose. Wrap in foil and cut in half. Serve warm. Enjoy!

Additional Info

Course: Mexican
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Quick Veggie and Rice Burritos Nutritional FactsQuick Veggie and Rice BurritosQuick Veggie and Rice Burritos

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  1. Really good! You can add other veGetables to make it more flavorful and nutritioS like Asparagus. Substituting the rice (or just aDding) for a Taco meat also adds some protein and flavor. I used a mexican rice because i didn’t have cilantro lime ricE and it tasted great! Great healthy dinner!

  2. I wonder how well these would freeze, has anyone tried that yet?

  3. For people scared of rice, substitute! Or just leave it out altogether! You can add fresh veggies like lettuce, spinach, tomato, sprouts~

    Also, if you’re looking for something to replace sour cream, try a plain yogurt that has a lot of tartness, like a good greek yogurt, or just one that doesn’t have too much sugar in it.

  4. First, I’d like to start by saying I’m really enjoying your blog, but have noticed a common theme that I feel needs to be addressed. This is not Mexican food, this is what is commonly referred to Tex-Mex, or Americanized Mexican food. Fajitas are not eaten in Mexico, it’s a Texan creation. I know this because: 1.I’m from Texas and 2.My family is from Mexico 3. I was born and raised in a city that borders Mexico. Trips were almost as frequent as trips to the grocery store.
    Anyway, thet are both amazing, flavorful cuisines, but they are very different. I just want readers to understand that what they are eating will not closely resemble authentic Mexican cooking.
    Also, a good majority of what we make is going to include some sort of (re)frying. If you’re having rice(specifically the orange looking one) with your meal you’re getting a lot of sodium and a lot of oil.

    1. Huge swaths of the world popula eat rice as a staple and have very low rates if diabe. Rice isn the problem, esp if i brown ri. In fact whole grains are assOciated with lower rates of diabe . Diabetes is commonly caused by insulin res, which is exacby consuming high levels of satu fat.

      1. Sorry, this was meant to be a reply to the next comment, and also my phone was acting up and apparently left out so many letters that the comment is nearly UNINTELLIGIBLE.

  5. This is something I would never make with rice because it is way too high in carbs. If you don’t own a car and walk everywhere, might be a different story. But since diabetes is beginning to take over ALL of the world, rice wold be a good thing to start cutting back on in my opinion.

    1. I don’t mean to be rude, but excuse me? As long as you eat everything in moderation, I don’t see why you need to cut back on rice.