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Vegetarian Bean Burritos


Rate this recipe 2.4/5 (7 Votes)
Vegetarian Bean Burritos 0 Picture


  • Tortillas 4
  • Red kidney beans (rajma) 1/2 cup
  • Salt to taste
  • Zucchini 2 medium
  • Jalapeno 3-4
  • Oil 2 tablespoons
  • Garlic,chopped 7-8 cloves
  • Onion ,chopped 1 small
  • Tomato puree 1/4 cup
  • Cinnamon powder 1/4 teaspoon
  • Fresh coriander leaves-
  • chopped 1/2 cup
  • Monterey Jack cheese-
  • shredded 1 cup


Servings 4
Level of difficulty Average
Cooking time 35mins
Cost Average budget


Step 1

Soak red kidney beans over night and boil them with a little salt until very soft. Drain excess cooking liquid and set aside. Cut zucchini lengthwise in half and then slice them crosswise. Chop Jalapeno peppers. Heat oil in a pan, add garlic and sauté for half a minute on medium heat. Add onion and stir-fry for minute or till translucent. Add red kidney beans and zucchini. Add salt and cover till zucchini is a little soft. Add tomato puree. Mash beans and zucchini mixture a little with the help of a potato masher and cook on a high heat till the mixture thickens. Stir in Jalapeno peppers and cinnamon powder. Warm flour tortillas and place a ladle full of bean and zucchini mixture on one side topped with coriander leaves. Fold and serve topped with shredded Monterey Jack cheese.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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