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Veggie burrito / tacos

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Greg & Jess are adventure seekers who have lived in their van for over 2 years in order to be outside more and spend more quality time together doing the things they love. Between mountain bike rides, hikes, fishing, and rock climbing sessions, they like to wind down in their van with a simple and healthy meal. While they don’t like to cook that much, they like to eat, A LOT! So they end up cooking quite a bit and have found that simple, one-pot meals are their favorite go-to recipes for living on the road. Subscribe to their YouTube Channel (Drifter Journey) or follow them on Instagram (@Drifter.Journey) to watch cooking videos and see more of their vanlife adventure!

Veggie burrito / tacos

I take back what I said about eggs being the perfect food. In fact, burritos are the perfect food First of all, you can make ANYTHING into a burrito. I’ve even made burritos out of peanut butter, apples, and trail mix. Because let’s face it, everything tastes better when it’s wrapped in a delicious flour tortilla. Premade burritos are an excellent trail food because they are super filling, very portable, and pretty cheap depending on what you put in them. A basic rice, veggie & cheese burrito can cost less $3 per portion and is one of the most nutritious meals you can eat. They can be made in one pot and enjoyed immediately, or wrapped up in tin foil for a summit snack. You can also easily modify this recipe to make tacos instead!
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Course Lunch
Servings 1
Diet Vegetarian


  • 2 Veggie burrito / tacos
  • 1 Pre-cooked Spanish rice
  • 1/2 cup Colby Jack or Monterey Jack Cheese
  • 2 Carrots
  • 2 Zucchini squash
  • 1/2 Black beans
  • 1 Avocado
  • Butter
  • For cooking
  • Hot sauce


  • Prepare all of your vegetables by slicing the carrots and zucchini squash into bite-size pieces.
  • Add carrots into a pot with a pat of butter and cook on medium-high heat for about 5 minutes, stirring occasionally.
  • Add sliced zucchini to the pot, along with salt and pepper to your liking, and stir it all together. Cover with a lid, stirring occasionally until vegetables are almost done.
  • Turn the heat down to medium. Add ½ can of drained black beans and the entire bag of Uncle Ben’s pre-cooked spanish rice, stirring it all together. Cover and let cook, stirring occasionally until everything is incorporated and hot. Remove from heat.
  • Layout the tortillas on plates, spreading the shredded cheese out on each tortilla. Dish veggie/rice mixture out onto each tortilla, then roll into a burrito.
  • Top with hot sauce, salsa, and avocado to taste. Enjoy!
Keyword Burrito, taco, trailfood
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