If I could write you a love song, it would be Summer Veggie Burritos.

Easy Summer Veggie and Black Bean BurritosNow, before you go all logical on me and point out that a burrito is a food and cannot, in fact, be hummed, chanted, or set to music, allow me to make my case. Good love songs have heart, they wrap you in warmth and emotion, and they make you feel giddy on the inside. Such is the case with Summer Veggie Burritos.

I’m not sure what it is about Mexican food that makes me think of serenades. Maybe it’s because every time I make it, Ben almost proposes all over again. Maybe it’s the warm fluffy tortillas or the fresh cherry salsa or the fact that Mexican food seems to result in fewer dishes. Maybe it’s the cheese. The cheese is definitely a factor.

Easy One Pan Summer Veggie Burritos. Ready in 30 minutes and packed with bright flavor! - Well Plated

Summer Veggie and Black Bean BurritosWhatever the reason, Summer Veggie Burritos are a food to love that loves you back. They’re loaded with fresh summer produce, smokin’ with chipotle and cumin, and fresh with feta and cilantro.

This is happy, healthy, good-mood food.

Summer Veggie and Black Bean Burritos. Healthy and fast!You know what else puts me in a good mood? Fast meals and fewer dishes! Summer Veggie Burritos are ready in less than 30 minutes and need only one big skillet to prepare.  More eating, less washing. Let this be our love song refrain.

In addition to the speed factor and minimal dish bonus, the beauty of Summer Veggie Burritos is that you can adapt the black bean-veggie filling to fit any produce you have on hand.

I kept the recipe vegetarian as Ben and I have been trying to reduce the amount of meat we eat at home. The fresh summer produce and hearty black beans are so flavorful and satisfying, we didn’t miss it one bit, but diehard carnivores can stir in shredded chicken, chopped grilled steak, or browned ground beef/turkey at the end with (or in place of) the black beans.

Prefer a bowl-style dish? Take a note from this Chipotle Bowl recipe, and serve the burrito filling in a bowl.

Easy Summer Veggie and Black Bean Burritos. Ready in 30 minutes!Summer Veggie Burritos, a love song. This recipe is headed straight to the Billboard Top 10.

Easy Summer Veggie and Black Bean Burritos

Summer Veggie Burritos

5 from 2 votes
Fast, healthy, and loaded with summer flavor! Summer Veggie Burritos with Black Beans can be adapted to fit any summer produce you have on hand, require only one pot to make, and are sure to be a family favorite. Smoky chipotle chili and feta cheese make these easy burritos impossible to resist.

Total: 30 mins

Servings: 8 burritos


  • 2 teaspoons extra virgin olive oil
  • 2 bell peppers (red, green, green, or yellow, chopped)
  • 1 bunch green onions (chopped, white and green parts divided)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup yellow corn
  • 1 small zucchini or summer squash, diced
  • 2 teaspoons ground cumin (reduce to 1 teaspoon if sensitive to spice)
  • 1 teaspoon chipotle chili powder (reduce to 1/2 teaspoon if sensitive to spice)
  • 1 teaspoon minced garlic
  • 1 can black beans (15 ounces) rinsed
  • 1 cup cherry tomatoes halved, plus additional for serving (about 1 pint total)
  • Whole wheat flour tortillas
  • 6 ounces crumbled feta cheese plus additional for serving
  • Chopped fresh cilantro for serving


  • Heat oil in a large sauté pan over medium. Add bell peppers, white part of the green onions, salt, and pepper and sauté until crisp-tender, about 4 minutes
  • Add the corn, zucchini, cumin, chipotle chili powder, and garlic. Continue to sauté until the vegetables are tender, about 5 minutes.
  • Add the black beans and cherry tomatoes cook until the tomatoes soften, the beans are heated through, and most of the moisture has evaporated. Stir in green tops of green onions, reserving some to sprinkle on top, and feta cheese.
  • Fill and roll burritos. Serve topped with cilantro, additional feta cheese, green onion tops, and cherry tomatoes, as desired. Enjoy immediately.


Leftover filling can be refrigerated in an airtight container for up to 5 days. Rewarm filling and fill burritos just before serving.
The recipe written as is will have a bit of a kick to it. If you are sensitive to spice, reduce the spices as indicated in the ingredient list.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Yum! I love burritos and this is something that I would definitely enjoy! Feta is one of my favorite kinds of cheese so that is a great plus!

  2. I love that you just serenaded me in this post – you’re so funny/awesome…now, excuse me while I stuff my face with a burrito or two!

  3. More eating, less dishes <<<< You're speaking my language here, girl! These burritos look like the most fantastic dinner I've ever seen and I kinda want to marry them. Yum!

  4. I love happy, healthy food like this! Especially when cheese is involved, duh. ;) Such a yummy looking dish!

  5. This looks like a farmer’s market on a plate. I love it! Nothing beats a good veggie burrito – the colors are so beautiful!

  6. Looking at this definitely makes me happy :) Love all the beautiful summer veggies in these burritos – looks so healthy and delicious!

    1. Ann, I went to town on just the filling myself! I think it would be great mixed up with rice as well. Thanks so much!

  7. I would listen to your summer veggie burrito song lol! Definitely looks yummy and perfect for summer :)

  8. Mmmm … these take me way back!! When I graduated from high school, my mom planned my graduation party – and we had a burrito and taco bar (I know, super fun!) – but she planned for about 1,000,000 people coming. Soo … we had chicken and steak and cakes and cookies and fresh veggies and taco shells and tortillas left over. Like, for WEEKS. My best friend came over every day, and we made veggie burritos with fresh veggies. So yummy and totally healthy!
    These remind me of that time, and I just want to eat these all over again! The sautéed veggies are a little more mature than what we had in the crisper, and I pick black beans, too!! YUM!!

  9. I love these summer veggie burritos and would love to hear a burrito song! For some reason the summertime makes me want to eat tacos and burritos everynight and fill them with lots of vegetables. These look pefect!

  10. these look so delicious and definitely so perfect for summer.. recreating the recipe for my vegetarian household. thanks for sharing!

  11. Straight to the Billboard Top 10 for sure. Let me know if you need a back up singer/dancer, I’d be keen to apply for that role. LOL!
    Mexican foods are my go too when Im not feeling the love, gauranteed to pick this little lady up. :)

  12. Erin, if it’s alright with you, my husband and I will chime in on the chorus of your veggie burrito love song :)))!!! We made it today for lunch and just LOVE it!! So full of fresh veggie flavor and so easy and quick to put together, just what I am looking for in a summer dish. The burrito filling is so tasty I think I could eat the rest of it straight out of a bowl as is, as if it were chili but a lighter summer version, although wrapped up in a tortilla is also so good! Thanks for sharing another great recipe!5 stars

    1. Sing away Ana, and thank you!!! I’m so excited to hear that you and your husband enjoyed this recipe. It was one of our favorites this summer too, and I totally agree that it is worth eating right out of the bowl. Thanks so much for trying it and for taking time to let me know how it turned out!

  13. Hi Erin, Just wanted to let you know this is still one of our favorite recipes, and I’ve just found out it’s kid friendly too!
    My three year old loved it today! I made a few easy swaps – garbanzo beans instead of black beans and stuffed it in a pita to make it easier for her to eat. I also used queso fresco instead of feta since it has a lighter taste and no cilantro. Still, I wasn’t sure how she’d take to it, so I told her we were going to have “pita sandwiches with garbanzos!” both of which she loves, and she was psyched. She gobbled it all up. Would recommend this version to anyone who has kids who like to eat out of a pita. Best, Ana5 stars

    1. Ana, what a wonderful endorsement! I’m so glad the recipe is a winner for both you and your daughter! Thank you so much for taking the time to report back and leave this wonderful comment.

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