Veggie Burrito

Recipe Source: pinch of yum

Quick and easy, veggie burritos are a perfect meal idea for people who love vegetables or for those who want to eat healthier. This veggie burrito recipe includes plenty of spices, is a great way to use up leftover rice and a variety of vegetables, and best of all, it can be customized to whatever you have on hand!

Where did Burittos come from?

Burritos are a Mexican cuisine that is famous across the globe and well-loved by many because of its savory, meaty, and cheesy delicious taste. Many people are unaware that the word “burrito” is derived from the Mexican words “burro” which means “donkey,” and “ito” which means “little.”

But burritos do not contain any donkey products, and they do not look like donkeys, but why did they use this term? The truth is no one knows who invented the word burrito, but there are some theories about its origin. Some of these are the following:

  • The burrito was created by Juan Méndez, a street vendor from Chihuahua, Mexico during the Mexican Revolution in the 1910s. He decided to wrap his food in flour tortillas, so he kept it warm and transported it on his small donkey. Later on, he realized that wrapping the food in a tortilla was tasty and a good way to serve it.
  • People from a northwestern state of Mexico, called Sonora, invented the burrito because of its mobility. At the time, burritos in Mexico were not as stuffed and full as they are now in the United States, making them much easier to transport. Because it traveled alongside the donkey, this had an impact on the burrito’s name. 
  • A street vendor in Ciudad Juárez created the burrito in the 1940s. He divided the food into portions and wrapped it in a tortilla to make it suitable for schoolchildren, whom he called “burritos” because he thought they were stupid.

Although the origin of the term “burrito” is unclear, it has definitely stood the test of time and has evolved to include an enormous variety of ingredients, fillings, and flavors. 

Eat More Vegetables 

Vegetables provide a lot of health benefits because they’re full of essential vitamins, minerals, and antioxidants. It is a good source of dietary fiber, which can help improve your digestive health and control diabetes.

Eating green leafy vegetables like kale, spinach, and chard contains potassium and vitamin K which can help lower your blood pressure and the risk of heart disease. As a result of vegetables’ low glycemic index, your blood sugar won’t spike right after eating. The American Diabetes Association advises consuming 3-5 servings of non-starchy vegetables, such as broccoli, carrots, or cauliflower, each day.

This veggie burrito recipe is stuffed with a cauliflower walnut meat filling, sweet potato, plus avocado, salsa, and a heavy thwap of vegan cashew queso! It’s very versatile, easy to make, and seriously good! Try the recipe below!

How to Make Veggie Burrito?


For Veggie Burrito:

1 1/2 cups cauliflower walnut veggie meat

1/2 cup water

mashed avocado



Large flour tortillas

vegan queso, or cheese (if you’re not all-out vegan) 

1 sweet potato, chopped (see extra tips)

For Cauliflower Walnut Veggie Meat:

3 cups cauliflower florets

2 cups whole walnuts

2 individual chipotles in adobo sauce

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon salt

For Extra Flavor (optional):

2 tablespoons lime juice

1/2 teaspoon garlic or onion powder

a pinch of cayenne for more heat 


For Veggie Burrito:

  1. Preheat the oven to 375 degrees. Pulse all the ingredients in a food processor until the mixture is evenly ground.
  2. Transfer to a greased baking sheet. Bake for 30 minutes, stirring halfway through to prevent over-browning.

For Veggie Meat:

  1. Start with your sweet potatoes in a skillet with a swish of oil and salt. Saute until fork-tender. 
  2. Add prepared cauliflower walnut veggie meat and just enough water to get it looking nice and saucy and meaty.
  3. Stuff a flour tortilla with mashed avocado, cauliflower walnut veggie meat, salsa, cilantro, and queso or cheese.
  4.  Roll, wrap, and fry, whatever suits your fancy. You do you! 

Salsa Options:

Corn Salsa: toss some corn kernels in a pan and saute until roasty-looking. Mix with black beans, jalapeño, salt, lime juice, and cilantro.

Pico de Gallo: toss chopped tomatoes with chopped onion, salt, lime juice, and cilantro.

Guacamole: toss mashed avocados with chopped onion, salt, lime juice, and cilantro.

Extra Tips:

  • If you use a sweet potato, chop it up small so the pieces cook faster! You don’t have to use sweet potatoes. 
  • Try carrots, spinach, bell peppers, mushrooms, zucchini, you name it! 
  • The cauliflower walnut meat would be good as a filling in and of itself, so if you’re really in a rush, you don’t have to add the sweet potatoes or any other veggies for that matter. 
  • Adding different veggies to bulk it up can add some extra nutrition.

Tom Mabe

Tom Mabe is a video creator, comedian, and sobriety advocate. He was an alcoholic and is now sober. He talks and interacts with others live on Facebook and YouTube about addiction, recovery, and sobriety. He created Sober Talk to allow people to tell their stories, ask for help, celebrate their accomplishments, share their struggles, and connect with real people going down the same path.

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