Chipotle Veggie Burrito
Elevate your weeknight dinner with the bold and smoky flavors of the Chipotle Veggie Burrito! Packed with vibrant sautéed bell peppers, zucchini, corn, and tender black beans, this vegetarian burrito is brought to life with the kick of chipotle peppers in adobo sauce and fragrant spices like cumin and smoked paprika. Fresh cilantro and lime juice add a zesty touch, while creamy avocado, sour cream, and melted Monterey Jack cheese create the perfect blend of textures and tastes. Wrapped in warm flour tortillas, this satisfying recipe is ready in just 35 minutes, making it an ideal choice for quick meals or on-the-go lunches. Whether you're craving a wholesome vegetarian option or a delicious twist on the classic burrito, this dish is sure to become a new favorite!
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Recipe Information
Ingredients
- 4 pieces large flour tortillas
- 2 tablespoons olive oil
- 1 medium, sliced red bell pepper
- 1 medium, sliced yellow bell pepper
- 1 medium, sliced red onion
- 1 medium, diced zucchini
- 1 cup corn kernels
- 1 cup canned black beans, drained and rinsed
- 1 tablespoon chipotle peppers in adobo sauce, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup cilantro, chopped
- 1 lime, juice
- 1 medium avocado, sliced
- 0.5 cup sour cream
- 1 cup shredded Monterey Jack cheese
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add sliced red and yellow bell peppers and red onion to the skillet. Sauté for 5-7 minutes until they soften.
Add diced zucchini and corn kernels to the skillet. Continue cooking for an additional 5 minutes, stirring occasionally.
Stir in black beans, chopped chipotle peppers, ground cumin, smoked paprika, salt, and black pepper.
Cook for 3 minutes more until everything is heated through and well combined.
Remove the skillet from the heat and stir in chopped cilantro and lime juice.
Warm the flour tortillas in a microwave or on a skillet for a few seconds until pliable.
To assemble the burritos, spread a layer of sour cream in the center of each tortilla.
Place a quarter of the veggie mixture over the sour cream.
Top with slices of avocado and shredded Monterey Jack cheese.
Fold in the sides of the tortilla, then roll tightly from the bottom up to enclose the filling.
Serve immediately or wrap in foil to keep warm.
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 158 mg | 52% | |
| Sodium | 5651 mg | 246% | |
| Total Carbohydrate | 247.8 g | 90% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 48.2 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1439 mg | 111% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3563 mg | 76% | |
*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.
