Broccoli Burritos
Elevate your weeknight dinner game with these vibrant and nutritious Broccoli Burritos! Packed with tender sautéed broccoli florets, hearty black beans, and fluffy rice, this vegetarian recipe combines bold spices like chili powder, cumin, and smoked paprika for a mouthwatering Southwestern twist. Wrapped in soft flour tortillas and topped with gooey melted cheese, these burritos are a wholesome, satisfying meal that’s perfect for busy schedules. With just 30 minutes of prep and cook time, you can whip up a family-pleasing dish that’s easily customizable with optional salsa and sour cream. These broccoli burritos are ideal for meal prep, quick lunches, or a healthy dinner—offering a creative way to incorporate more veggies into your routine while keeping it delicious!
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Recipe Information
Ingredients
- 3 cups broccoli florets
- 2 tablespoons olive oil
- 1 medium (diced) onion
- 3 minced garlic cloves
- 1 cup cooked black beans
- 1 cup cooked rice (white or brown)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 4 large flour tortillas
- 0.5 cup sour cream (optional)
- 0.5 cup salsa (optional)
Instructions
Heat a large skillet over medium heat and add olive oil.
Add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion is translucent and fragrant.
Add the broccoli florets to the skillet and cook for 5-6 minutes, stirring occasionally, until they are tender but still crisp. Lower the heat if necessary to prevent burning.
Stir in the cooked black beans and cooked rice. Mix well to combine.
Sprinkle the chili powder, ground cumin, smoked paprika, salt, and black pepper over the mixture. Stir to evenly coat the ingredients with the spices. Cook for an additional 2 minutes.
Remove the skillet from heat and let the mixture cool slightly.
Lay a flour tortilla flat on a clean surface. Spoon about 3/4 cup of the broccoli mixture into the center of the tortilla.
Sprinkle shredded cheese over the filling, and add a spoonful of sour cream and salsa if desired.
Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a burrito.
Repeat the process with the remaining tortillas and filling.
Optionally, place the assembled burritos in a dry skillet over medium heat for 1-2 minutes on each side to crisp up the tortilla.
Serve warm and enjoy your delicious broccoli burritos!
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 6.0 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 374 mg | 29% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
