Fried Green Tomato Vegetarian Burrito

This Fried Green Tomato Vegetarian Burrito is stuffed with crispy strips of fried tart, green tomatoes, rice, and beans. Any number of salsas or guacamole would be great too! {Last updated November 2, 2021}

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Spontaneously, last Saturday night, Armando and I called our babysitter and went out to a bar.

I’ll wait for you to pick yourself up off the floor before I continue.

You back? Okay, good.

Yes, it’s true. For the second time in five years I went to a bar in our town.

There are several here (this being a college town and all) but the attractiveness of my yoga pants and fluffy pillows almost always win out over putting on shoes and going outside.

Last weekend, however one of Armando’s students was playing at a local bar and he wanted to support so out we went.

Let me ask you…..have you been around a bunch of drunk college students lately? If not, it goes a little something like this…..

Drunk guy: “Aaaarmaandoooo!!!!!” “Do you remember me? I was Adrianna’s boyfriend.”

To which The Professor replies, “Right, how’s that going?”

“Not very good. She broke up with me cause she said I drink too much.”

Then The Professor sarcastically says, “That’s okay, it’s probably cause she’s Canadian”

“YES! That’s what I thought!” then there were fist pumps and shouts of, “AMERICA!!!!”

Whaaaaat?!! Why don’t I do this more often? This shit is funny! And ridiculous…..and funny.

There’s nothing else to say about that night, the drunk dude was the best thing that happened.

The bar was crowded, it took forever to get a drink, there was no place to sit and I’m an old lady, but, but, but, drinking late at night did arouse long forgotten cravings for burritos at 1am.

the BEST veggie burrito

I never ate a fried green tomato burrito in college but I’m a grown woman now and deserve a little bit more than frozen burrito from the gas station.

These burritos are it man. Crunchy, sour, green tomato strips, spicy black beans, and red rice all wrapped in flour tortilla and toasted to a crispy perfection on the outside.

We left these burritos pretty straight-forward and dairy-free but you could add cheese to the filling if you’d like. Or even vegan sour cream and vegan cheese.

And of course pico de gallo, guacamole, pickled jalapeños, or cilantro and lime would be totally acceptable accompaniments.

How To Make a Vegetarian Burrito

First off, I want to mention that the only thing that is keeping these from being vegan burritos are the egg used to bread the green tomatoes. If you wanted to bread them using plant-based milk instead then you’d have a vegan burrito recipe.

The lovely thing about this burrito is it is a great way to use up leftover rice. If you want to switch it up and use brown rice or cilantro lime rice—go ahead. Whatever cooked rice you have in your fridge will work.

Fry the green tomatoes

Cut the tomatoes into strips and prepare three shallow dishes: one with seasoned flour, one with egg, and one with panko bread crumbs seasoned with a little salt and pepper.

Dip the strips in the flour, then the egg, then the panko, coating them completely.

Heat olive oil or avocado oil in a frying pan and fry the tomatoes until golden.

warm the other ingredients

Warm the rice and beans separately, in the microwave or on the stove. Use leftover Sofrito Black Beans or store bought.

Warm the flour tortillas on a comal or frying pan–keep in mind this is not a gluten-free recipe.

roll it up

Fill the tortilla with a spoonful of rice and beans then top with a couple fried green tomato strips. Fold the sides in then roll it up to close.

toast the burrito

Don’t skip this final step! Heat your comal or cast iron skillet or dry frying pan over medium-high heat. Place the burrito seam-side down and let it toast. Just leave it alone for a minute or two until it is golden and crisp. Flip and toast the other side.

Remove from heat and serve!

how to fry a burrito

Okay, so you want to go chimichanga? Repeat the toasting step, except do it with oil instead of in a dry pan.

Heat about 1/2 inch of oil in a frying pan over medium heat. Add the burrito, seam-side-down and let it cook until golden and crispy. Flip and fry the other side. Drain on paper towels and dig in!

These are extra good with a squeeze of lime juice.

More vegetarian recipes to try!

• Authentic Chile Relleno Recipe
• Vegan Pozole Recipe
• Authentic Mexican Chilaquiles with Scrambled Eggs
• Vegan Ceviche
• Mushroom and Cheese Enchiladas
• Deep Dish Black Bean Enchilada Casserole
• Black Bean and Cheese Vegetarian Tamales

What are your favorite vegetarian burrito fillings?

Bell pepper? One that sheds lettuce? Do tell, I’d love to know. Snap me a pic and tag me @holajalapeno and #holajalapeno on Instagram so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!

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