Healthy Burrito Recipes

Our collection of burritos is incredibly delicious and satisfying. Whether dressed to impress, or plain and simple, burritos can be customized to please anyone.

First up: Chorizo and potato make a classic Mexican combination; be sure to use highly spiced, raw and crumbly Mexican chorizo—not the firm, cured Spanish kind. Waxy red potatoes work best here; they hold their shape well and retain some firmness even after they're cooked until tender. For the best browning and a bit of crunch, resist the urge to stir the potatoes often.

Yes, we know it's not wrapped in a flour tortilla but this is a Tex-Mex riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice, is hard to resist. Here, burrito bowl must-haves such as smoky black beans, fresh pico de gallo, and slaw top brown rice.

The bean mixture acts as a barrier between the tortilla and the zucchini, so the burritos stay crisp.

Sweet chili sauce is not too sweet, spicy, or salty--great for an instant glaze on the shrimp, in marinades, or as a dipping sauce for spring rolls or chicken kebabs. Find it in the international aisle of most supermarkets. If you can't find it, sub regular chili sauce (such as Heinz), or skip the sauce and squeeze a lime wedge over top. For a vegetarian main, use cubed tofu instead of shrimp, and use vegetable stock instead of chicken stock in the bean mixture.

Add guacamole and chips to this hearty vegetarian dish for an easy Mexican meal.

Roasting the vegetables gives our ranchero sauce intensely rich flavor in just 10 minutes. Be sure to use plum tomatoes, which are meaty and not overly juicy—this will ensure a thick sauce that won't make the burrito soggy.

These skillet-grilled burritos come together in a flash thanks to store-bought rotisserie chicken. Keep this meal light by serving with a fresh green salad.

Who needs the meat? These veggie-loaded burritos get heft and texture from cooked barley for a satisfying vegetarian main. Instead of cooking the grains in water, they go into the slow cooker with bold spices, tomatoes, chiles, and beans so they absorb those flavors as they cook. Beyond burritos, the filling is worth keeping on hand for last minute dinners: reheat with a splash of vegetable stock, spread in an 8-inch square baking dish, cover with shredded cheese, and broil for a cheesy Mexican-style casserole. You can also use it to top salads, add to scrambles, or reheat with extra liquid for a quick soup.

Try also using this filling for tacos, quesadillas, or nachos. Adults can spike it with jalapeños.

Most grocery stores have a refrigerated section of Mexican cheeses; look for quesadilla cheese there. Use the more commonly found crumbly queso fresco if quesadilla cheese is not available, or opt for melty Monterey Jack. Warming tortillas prior to adding your filling will help keep the tortillas from tearing or cracking during the rolling process—a must-do step for these perfect burritos.

Serve with a salad of fresh spinach, sliced red onion, and cubed cantaloupe.