8 Easy-to-Make Burrito Recipes (Veg + Non-Veg Options)

Burritos are quick to make, but what if you could whip up delicious burritos effortlessly? Whether you’re a busy professional, a parent on the go, or someone who simply appreciates a good meal without the fuss, these recipes are sure to become your new favorites.
From hearty classics to inventive twists, there’s something for everyone in the world of bountiful burritos. Whether you’re craving a satisfying lunch, a comforting dinner, or a hearty breakfast, we’ve got you covered.
So, let’s discover the perfect meal solutions for your busy lifestyle.

This simple breakfast burrito recipe is most preferred for those who crave a comforting morning feeling in every bite.

Eggs, diced bell peppers, diced onions, cooked breakfast potatoes, shredded cheese, cooked bacon or sausage (optional), flour tortillas.

• Crack the eggs into a bowl and whisk them until well combined.
• Heat a skillet over medium heat and add a little oil or butter. Pour the eggs into the skillet and let them cook, stirring occasionally, until they are scrambled and fully cooked.
• Add diced bell peppers and onions to the skillet and cook them until they are soft and slightly caramelized.
• Meanwhile, warm up cooked breakfast potatoes in the microwave or on the stove until they are heated through. If using bacon or sausage, cook them according to package instructions until they are crispy or full.

For the early risers who relish a burst of garden-fresh goodness, here’s another simple breakfast burrito recipe that’s a top pick.

Scrambled tofu or eggs, sautéed spinach, diced tomatoes, sliced avocado, shredded cheese, salsa, flour tortillas.

• If using tofu, crumble it into a skillet and cook it over medium heat until it’s slightly browned. Season with salt, pepper, and any other spices. If using eggs, crack them into a bowl, whisk, and cook them in a skillet until scrambled and fully cooked.
• In another skillet, sauté spinach until it’s wilted and cooked down. Prepare diced tomatoes and slice avocado.
• Warm up flour tortillas on a clean skillet or in the microwave for a few seconds until they are soft. Place a scoop of scrambled tofu or eggs onto each tortilla, followed by sautéed spinach, diced tomatoes, and sliced avocado. Sprinkle shredded cheese on top if needed.
• Add salsa or hot sauce for extra flavor. Tuck in the sides, roll the tortillas, and serve warm.

An easy burrito recipe crafted for those who crave a fusion of earthy sweetness and robust satisfaction.

Cooked black beans, roasted sweet potatoes, diced onions, diced bell peppers, cooked rice, shredded cheese, salsa, and flour tortillas.

• Preheat the oven to 400°F (200°C). Peel and dice sweet potatoes into small cubes. Toss them with olive oil, salt, and pepper, then spread them out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
• In a skillet, heat cooked black beans with diced onions and bell peppers until heated through. Warm up cooked rice in the microwave or on the stove.
• Warm up flour tortillas on a clean skillet or in the microwave for a few seconds until they are soft. Place a scoop of cooked rice onto each tortilla, followed by black bean mixture and roasted sweet potatoes. Sprinkle shredded cheese on top.
• Bundle the ingredients tightly within the tortillas. Serve without delay while warm.

Ideal for those who delight in the smoky embrace of veggies, this easy burrito recipe promises a tantalizing taste adventure.

Grilled vegetables (bell peppers, zucchini, mushrooms, onions), cooked quinoa, black beans, shredded cheese, guacamole, and flour tortillas.

• Preheat your grill to medium-high heat. Slice bell peppers, zucchini, mushrooms, and onions into thin strips. Toss the sliced vegetables with olive oil, salt, and pepper.
• Place the vegetables on the grill and cook for 5-7 minutes per side, or until they are tender and have grill marks.
• Remove from the grill and set aside.
  Warm up cooked quinoa and black beans in a saucepan over medium heat until heated through. Prepare guacamole by mashing ripe avocados with lime juice, salt, and any preferred seasonings.
• Warm up flour tortillas on a clean skillet or grill for a few seconds until they are soft. Place a scoop of cooked quinoa onto each tortilla, followed by grilled vegetables, black beans, and a dollop of guacamole.
• Sprinkle shredded cheese on top if needed. Roll the tortillas compactly around the filling. If preferred, grill the assembled burritos on the grill for a few minutes on each side to crisp up the tortillas before serving.

Tailored for aficionados of hearty indulgence, this easy burrito recipe boasts succulent beefy goodness in every flavorful fold.

Cooked ground beef, cooked rice, black beans, diced tomatoes, diced onions, shredded cheese, salsa, and flour tortillas.

• In a skillet over medium heat, cook ground beef until it’s browned and fully cooked. Drain excess fat if needed.
• Add diced onions and cook until they are soft and translucent. Stir in cooked rice, black beans, and diced tomatoes.
• Season with salt, pepper, and any required spices such as cumin, chili powder, or garlic powder.
• Warm up flour tortillas on a clean skillet or in the microwave for a few seconds until they are soft. Place a scoop of the beef and rice mixture onto each tortilla.
• Sprinkle shredded cheese on top and add salsa if necessary. Securely enclose the filling by rolling the tortillas. Serve immediately while warm.

Made for enthusiasts of poultry perfection, this chicken burrito recipe promises a symphony of tender chicken harmonizing with zesty fillings.

Cooked shredded chicken, cooked rice, black beans, diced bell peppers, diced onions, shredded cheese, salsa, and flour tortillas.

• If using raw chicken breasts or thighs, season them with salt, pepper, and any must-add spices such as cumin, paprika, or chili powder. Cook the chicken in a skillet or bake it in the oven until it’s fully cooked. Once cooked, shred the chicken using two forks.
• In a skillet, sauté diced onions and bell peppers until they are soft and caramelized. Warm up cooked rice and black beans in a saucepan over medium heat until heated through.
• Warm up flour tortillas on a clean skillet or in the microwave for a few seconds until they are soft. Place a scoop of shredded chicken onto each tortilla, followed by sautéed onions and peppers, rice, and black beans.
• Sprinkle shredded cheese on top if needed. Enfold the filling in the tortillas firmly. Present promptly while hot.

A go-to burrito recipe for those who appreciate the elegance of simplicity, this burrito offers a timeless duo of beans and cheese.

Cooked black beans or refried beans, shredded cheese, salsa, flour tortillas

• Heat cooked black beans or refried beans in a saucepan over medium heat until they are heated through.
• Warm up flour tortillas on a clean skillet or in the microwave for a few seconds until they are soft.
• Spread a generous portion of warmed beans onto each tortilla.
• Sprinkle shredded cheese on top of the beans.
• Add salsa or hot sauce if you want.
• Roll the tortillas well to form burritos.
• Offer straightaway while still hot.

For the daring epicureans who crave a fiery seafood fiesta, this shrimp burrito recipe packs a punch with every spicy shrimp-infused bite.

Sautéed spicy shrimp, cooked rice, black beans, diced tomatoes, diced onions, shredded cheese, salsa, flour tortillas.

• In a skillet over medium-high heat, sauté spicy shrimp with olive oil, minced garlic, and red pepper flakes until they are pink and cooked through.
• Warm up cooked rice and black beans in a saucepan over medium heat until heated through.
• Prepare diced tomatoes, onions, and any other toppings.
• Warm up flour tortillas on a clean skillet or in the microwave for a few seconds until they are soft.
• Place a scoop of cooked rice onto each tortilla, followed by black beans, spicy shrimp, diced tomatoes, and onions.
• Sprinkle shredded cheese on top if you need it.
• Roll up the tortillas tightly, folding in the sides as you roll, to form burritos.
• Offer instantly while still heated.