Two flour-tortilla burritos filled with zucchini, mushrooms, peppers, tomatoes, green chiles, and melted cheese on a rustic plate.

Vegetable Burritos

Vegetables: Use a large skillet and do not cover it after adding the zucchini. Let excess moisture cook off before adding the cheese so the filling stays rich rather than watery.
Cheese: Pepper Jack adds a little extra heat, while Monterey Jack keeps the filling mild and creamy.
Tortillas: Large, warm tortillas are much easier to fill and roll without tearing.
Make Ahead and Storage: Prepare the filling up to 2 days ahead. Transfer it to a shallow airtight container and refrigerate within 2 hours; use within 4 days and reheat to 165°F before serving.
Leftovers: The filling is excellent over rice, tortilla chips, or tucked into quesadillas.
Serving Suggestions: Serve with guacamole, sour cream, salsa, or taco sauce.

Name: Vegetable Burritos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 burritos
Ingredients: 2 tablespoons vegetable oil; 1 yellow onion; 2 garlic cloves; 8 oz mushrooms; 1 green bell pepper; 2 carrots; 4 zucchini; 2 tomatoes; 1 can diced green chiles; 1 can sliced olives; 1 teaspoon chili powder; 1 teaspoon salt; ½ teaspoon cumin; ½ teaspoon oregano; 6 oz Monterey Jack cheese; 6 oz cheddar cheese; 8 large flour tortillas

Cook the vegetables until their extra moisture evaporates and the filling turns concentrated rather than watery. The cheese melts through it so each warm tortilla holds a hearty, cohesive burrito.

By Betty Lou Gardner50 minUpdated 2026-08-25

These Vegetable Burritos are hearty, colorful, and packed with flavor from zucchini, peppers, mushrooms, tomatoes, green chiles, and plenty of melted cheese! The vegetables cook down into a rich, satisfying filling that feels substantial enough for supper, while warm tortillas and your favorite toppings make each burrito easy to customize.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

The zucchini always gives off more liquid than I think it will. I usually let the skillet cook a few extra minutes before adding the cheese. Use more cheese than the recipe says if nobody's looking. The filling is even better tucked into a tortilla the next day straight from the refrigerator.