Vegetarian Baked Burritos stuffed with roasted cheesy potatoes, sautéed vegetables, impossible “beef crumbles”, and queso for the ultimate burrito experience. Every bite is bursting with spicy, cheesy flavor and is loaded with texture. You’ll definitely need a napkin nearby for these burritos but they’re 100% worth it.
When I think of comfort food, burritos quickly come to mind. There’s just something so comforting and nostalgic about the flavor and experience of unwrapping/biting into a burrito. Thankfully, these baked burritos are better for you (and tastier) than any Taco Bell creation so give them a try and judge for yourself!
For more burrito inspired flavor, check out my Southwestern Vegan Burrito Bowl. Fresh veggies, brown rice, corn, sweet potatoes, and crispy tofu are dressed in a creamy cilantro dressing. This flavor-packed bowl is easy, healthy, and oh so tasty!
Ingredients in Vegetarian Baked Burritos
Potatoes – I recommend mini yellow or red creamer potatoes because they have a softer texture and cook quickly. You want the potatoes to almost melt into these burritos for a seamless bite.
Nutritional Yeast – A vegan “cheese” alternative, these yellow flakes add a cheesy flavor to dishes without the actual … cheese. The perfect solution for vegetarians and dairy allergens alike!
Vegan Beef – I used Impossible Burger “ground beef” for these burritos and it was 10/10. The texture and taste are spot-on for classic burrito flavor. Feel free to substitute with real meat if you prefer or a different vegetarian meat alternative!
Queso – No burrito would be complete without a good queso addition. I opted for the Primal Kitchen No-Dairy Spicy Vegan Queso and it was just as cheesy and creamy as regular queso without being too spicy.
Cheese – I recommend a Mexican shredded cheese blend for authentic burrito flavor. Use a dairy-free shredded cheese blend if needed.
Tortillas – This is when the burrito-sized tortillas are needed. If you need a gluten free option, the Siete gluten-free burrito-sized tortillas are great for their soft and chewy texture.
How to Make Spicy Baked Burritos
- Preheat the oven to 400F and line 2 sheet trays with parchment paper.
- To a large mixing bowl, add your diced potatoes and top with avocado oil, nutritional yeast, and salt. Stir to combine. Move to one of the parchment-lined baking trays and bake at 400F for 35-40 minutes, or until crispy. Remove from heat and set aside.
- To a large saute pan, add your avocado oil and heat to medium. Add onion and peppers and season with salt and pepper. Cook for ~12-15 minutes until softened and set aside.
- While peppers/onions are cooking, start on your filling. To a large saute pan, add 2 tbsp avocado oil and heat to medium. Add diced onion and garlic and cook for 3-5 minutes or until softened and translucent. Add vegan ground beef to the pan and season with kosher salt and taco seasoning. Cook for an additional 8-10 minutes, or until vegan beef has browned and cooked through. Add queso and cook for 1-2 minutes, or until warm.
- Next, start on your burrito assembly. To the center of your burritos, top with ⅙th of roasted potatoes, ⅙th of vegan ground beef, followed by ⅙th of your sauteed vegetables. Top with ⅓ cup shredded cheese and extra 1 tbsp of queso.
- Roll your burritos tightly and place on the parchment-lined sheet tray seam-side down. Spray tops and sides of burritos with avocado oil spray.
- Move to the oven and bake at 400F for 25 minutes, flipping halfway through and spraying the other side, until tortillas are browned.
- Serve burritos topped with extra queso, salsa, jalapeno slices, and chopped cilantro. Enjoy!
How to Roll a Burrito
Learning how to roll a burrito is a crucial life lesson for any foodie. Nothing beats a well-rolled burrito to keep all the goodness tucked inside!
The first step is to place all the burrito fillings in a line down the center of the wrap. Starting on one side, begin to fold the burrito inward overtop the fillings, tucking it in as you go. You’ll then fold the two end sides inward. Roll the burrito again, and then everything should be sealed in! Follow the photo steps above for more visual support.
What Toppings Go on a Burrito?
There’s truly no “right” answer to this question. It’s whatever you’re craving / whatever works the best flavor-wise. For this baked burrito recipe in particular I suggest topping with a tasty salsa, extra queso (for dipping), jalapeno slices, and chopped cilantro.
I think some other tasty options would be:
- Sour cream for a cooling effect and tangy flavor.
- Guacamole or a simple avocado smash with salt, pepper, and lime.
- A pico de gallo or mango salsa for something fresh and light.
- Chopped green onions or herbs like parsley and basil.
- Refried beans would be a tasty topper or to serve alongside these burritos.
Baked Burrito Swaps
While I love the flavor and texture of potatoes in burritos, I do have one other suggestion. The cilantro rice brown rice I made for this burrito bowl recipe would be absolutely perfect for these baked burritos. Just like the potatoes, rice adds more texture (and flavor) while not overpowering the other ingredients.
It’s super simple to make and all you need is: 1 tbsp olive oil, 1 small onion diced, 2 cups cooked brown rice, ½ tsp salt, and ⅓ cup fresh cilantro rough chopped.
- To a medium saute pan, add olive oil and bring to medium heat. Add diced onion and cook for 2-3 minutes or until onion becomes translucent and just starts to brown.
- Stir in cooked brown rice and salt. Cook until heated through, 1-2 minutes. Remove from heat and stir in fresh cilantro. Set aside.
If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Vegetarian Baked Burritos 🙂
Ingredients
Roasted Potatoes:
- 4 cups diced yellow or red creamer potatoes cut into ½“-¾” cubes
- 2 tbsp avocado oil
- 2 tbsp nutritional yeast
- ¾ tsp kosher salt
Sauteed Vegetables:
- 2 tbsp avocado oil
- ½ sweet onion sliced
- 1 red bell pepper sliced
- Ground ‘beef’ filling:
- 2 tbsp avocado oil
- ½ sweet onion diced fine
- 3 cloves garlic minced
- 12 oz vegan beef I used impossible ground beef
- 2 tsp taco seasoning
- 1 tsp kosher salt
- ⅓ cup queso I used Primal Kitchen No-Dairy Spicy Vegan Queso
Burrito Assembly:
- 2 cups Mexican shredded cheese blend – dairy free if needed
- ⅓ cup queso I used Primal Kitchen No-Dairy Spicy Vegan Queso
- 6 burrito-size tortillas gluten free if needed
- Avocado oil Spray
Topping:
- Favorite Salsa
- Extra vegan queso for dipping / drizzling
- Jalapeno cut into slices
- Cilantro chopped
Instructions
- Preheat the oven to 400F and line 2 sheet trays with parchment paper.
- To a large mixing bowl, add your diced potatoes and top with avocado oil, nutritional yeast, and salt. Stir to combine. Move to one of the parchment-lined baking trays and bake at 400F for 35-40 minutes, or until crispy. Remove from heat and set aside.
- To a large saute pan, add your avocado oil and heat to medium. Add onion and peppers and season with salt and pepper. Cook for ~12-15 minutes until softened and set aside.
- While peppers/onions are cooking, start on your filling. To a large saute pan, add 2 tbsp avocado oil and heat to medium. Add diced onion and garlic and cook for 3-5 minutes or until softened and translucent. Add vegan ground beef to the pan and season with kosher salt and taco seasoning. Cook for an additional 8-10 minutes, or until vegan beef has browned and cooked through. Add queso and cook for 1-2 minutes, or until warm.
- Next, start on your burrito assembly. To the center of your burritos, top with ⅙th of roasted potatoes, ⅙th of vegan ground beef, followed by ⅙th of your sauteed vegetables. Top with ⅓ cup shredded cheese and extra 1 tbsp of queso.
- Roll your burritos tightly and place on the parchment-lined sheet tray seam-side down. Spray tops and sides of burritos with avocado oil spray.
- Move to the oven and bake at 400F for 25 minutes, flipping halfway through and spraying the other side, until tortillas are browned.
- Serve burritos topped with extra queso, salsa, jalapeno slices, and chopped cilantro. Enjoy!
Notes
- I used the 12oz impossible ground beef, feel free to use regular beef if you aren’t vegetarian.
- You could substitute cilantro brown rice for the baked potatoes (search for Southwestern Vegan Burrito Bowl)
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