These Vegetarian Burrito Bites pack all the flavor of a classic burrito into a fun, bite-sized snack! Paired with a homemade spicy guacamole, these mini burritos are easy to make ahead, freezer-friendly, and perfect for parties or game day.
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Are you team mini or team supersize?
When it comes to party food and special occasions, I always vote for mini! These mini vegetarian burrito bites have all the flavors of a classic bean burrito: seasoned beans, melty cheese, and spicy chiles wrapped up in a perfectly snackable size.
They're the ultimate vegetarian appetizer for game day, holidays, or any gathering. Plus they pair perfectly with homemade spicy guacamole for dipping!
I used Rio Luna Organic Peppers in both the burrito bites and the guacamole. I love the gentle heat of diced green chiles, and the nacho jalapeños add just the right kick to the guac.
Ingredients for burrito bites
- Olive oil
- Onion
- Red bell pepper
- Garlic
- Canned pinto beans
- Rio Luna diced green chiles
- Cheddar jack cheese
- Coarse kosher salt
- Large flour tortillas
Ingredients for spicy guacamole
- Avocados
- Onion
- Rio Luna nacho sliced jalapeños
- Roma tomato
- Lime
- Coarse kosher salt
- Fresh cilantro
- Crushed red pepper flakes
How to make burrito bites with spicy guacamole
- Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened. Add the garlic and cook for one more minute. Remove from heat.
- In a large bowl, combine onion mixture, pinto beans, diced green chiles, cheese, and salt to taste.
- Lay one tortilla out on a clean work surface and cut into four equal triangles. Put a small spoonful of filling on each triangle. Starting from the pointy end, fold up, then fold both sides in and continue rolling tightly into a burrito. Lay seam side down on a lightly greased baking sheet. Continue with the remaining tortillas and filling.
- Bake the burritos at 350ºF for 12-14 minutes, until crisp and lightly browned.
- Meanwhile, make the guacamole by mashing the avocado in a medium sized bowl. Add the onion, jalapeños, tomato, lime juice, salt, cilantro, and red pepper flakes if using. Stir to combine.
- Serve the burritos warm with bowls of spicy guacamole, sour cream, and salsa for dipping if desired.
Top tips
Warm the tortillas
Cold tortillas can crack and tear when you roll them. Warming them makes them soft, pliable, and easy to roll tightly without breaking! I like to warm my tortillas in the microwave for about 30 seconds before rolling into burritos.
Don't overfill
A little bit of filling goes a long way. Too much will make them messy and hard to roll. A small spoonful of filling should do the trick!
How to store mini burrito bites
Once baked, let the burrito bites cool completely. Store them in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer at 350°F until warm and crispy again.
These burrito bites also freeze well! After baking, let cool, then transfer to a freezer-safe bag or container and freeze for up to 3 months.
Tips for customizing vegetarian burrito bites
- Add a pinch of crushed red pepper flakes to the guacamole to really take it up a notch
- Swap the pinto beans for black beans or refried beans
- Use whatever color bell pepper you have on hand
- For a gluten-free option, divide the filling amongst scoop shaped corn tortilla chips
- Use half the can of beans and add ½ cup of cooked rice
FAQ
Yes, you can pan fry these burritos instead of baking, but keep in mind it takes more time since you'll need to cook them in batches.
To pan fry, heat a thin layer of oil in a skillet over medium heat. Add a few mini burritos at a time, seam-side down, and cook until golden and crisp on both sides, turning once. Be sure not to overcrowd the pan so they crisp evenly.
You could definitely eat this cold without grilling, but I don't think it would taste as good as it does warmed.
If you don't have access to an oven or stove, I would recommend just heating them in the microwave until warmed through.
More Mexican recipes
- Grilled Bean and Cheese Burritos
- Slow Cooker Quinoa Enchilada Casserole
- Healthy Guacamole
- Vegetarian Stuffed Poblano Peppers
- Vegan Fajitas
- Green Avocado Sauce
- Easy Cheese Enchiladas
- Sheet Pan Veggie Tacos
- Crispy Baked Black Bean Tacos
- Veggie Stacked Enchiladas
- Avocado, Yellow Rice, and Roasted Chickpea Burrito
- Five Minute Vegetarian Breakfast Burrito
- Vegetarian Burrito Bowl
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Vegetarian Burrito Bites with Spicy Guacamole
Ingredients
Vegetarian Burrito Bites
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 clove garlic, minced
- 15 ounces canned pinto beans, rinsed and drained
- 4 ounces Rio Luna diced green chiles
- 1 cup shredded cheddar jack cheese
- Coarse kosher salt
- 8-10 large flour tortillas
Spicy Guacamole
- 2 ripe avocados
- ¼ cup diced onion
- ¼ cup chopped Rio Luna nacho sliced jalapeños
- ½ a roma tomato, seeds removed, diced
- Juice of one lime
- Coarse kosher salt
- 1 Tablespoon chopped fresh cilantro
- ¼ teaspoon crushed red pepper flakes, optional
- Sour cream, optional
- Salsa, optional
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, 5-7 minutes. Add the garlic and cook, stirring, for one more minute. Remove from heat.
- In a large bowl, combine onion mixture, pinto beans, diced green chiles, cheese, and salt to taste.
- If your tortillas are cold, you may want to warm them for 30 seconds in the microwave to make them more pliable. Lay one tortilla out on a clean work surface and cut into four equal triangles. Put a small spoonful of filling on each triangle. Starting from the pointy end, fold up, then fold both sides in and continue rolling tightly into a burrito. Lay seam side down on a lightly greased baking sheet. You may need to press down gently on each burrito to get it to stay put on it's seam. Continue with the remaining tortillas and filling.
- Bake the burritos at 350ºF for 12-14 minutes, until crisp and lightly browned.
- Meanwhile, make the guacamole by mashing the avocado in a medium sized bowl. Add the onion, jalapeños, tomato, lime juice, salt, cilantro, and red pepper flakes if using. Stir to combine.
- Serve the burritos warm with bowls of spicy guacamole, sour cream, and salsa for dipping if desired.
Mari Ballas-Ward says
Sounds good, can I make ahead and bake later?
Lindsay Moe says
Yes, but you may want to store them with toothpicks inserted to hold them closed.