Dairy-Free Bacon Ranch Burrito
Experience the ultimate fusion of bold flavors and wholesome ingredients with this Dairy-Free Bacon Ranch Burrito recipe! Perfect for those seeking a satisfying, allergen-friendly meal, this burrito swaps traditional bacon for smoky, crispy coconut bacon and features a creamy dairy-free ranch dressing that ties together a medley of vibrant ingredients like quinoa, black beans, cherry tomatoes, and avocado. Fresh lime juice and cilantro elevate every bite with zesty brightness, while shredded lettuce and red onion add crunch. Wrapped in soft, dairy-free tortillas, these burritos can be toasted for extra texture or enjoyed as-is, making them an ideal choice for a quick lunch, dinner, or on-the-go snack. Ready in just 30 minutes, this recipe is a deliciously portable way to embrace plant-based eating without sacrificing flavor!
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Recipe Information
Ingredients
- 4 pieces Dairy-free tortillas
- 1 cup Coconut bacon
- 1 cup Cooked quinoa
- 1 cup Black beans, drained and rinsed
- 0.5 cup Dairy-free ranch dressing
- 1 cup Cherry tomatoes, halved
- 1 medium Ripe avocado, diced
- 2 cups Shredded lettuce
- 0.5 cup Red onion, thinly sliced
- 1 medium Lime, juiced
- 0.25 cup Cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the quinoa according to package instructions, if not already cooked. Allow it to cool slightly before assembling the burritos.
Lay out the dairy-free tortillas on a clean surface.
In a medium-sized bowl, combine the cooked quinoa, black beans, and dairy-free ranch dressing. Mix until all ingredients are evenly coated.
Divide the quinoa mixture evenly among the four tortillas, placing it in the center of each.
Top each tortilla with coconut bacon, spreading it out evenly.
Add halved cherry tomatoes, diced avocado, shredded lettuce, and thinly sliced red onion on top of the coconut bacon.
Sprinkle each burrito with fresh lime juice and chopped cilantro for an added layer of flavor.
Season with salt and black pepper to taste.
Carefully fold the sides of each tortilla over the filling, then roll from one end to the other to form a burrito.
If desired, heat a large skillet over medium heat and lightly toast each burrito for 2-3 minutes on each side until golden brown and heated through.
Serve immediately or wrap in foil for a portable meal option.
Nutrition Facts
Calories |
2988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.0 g | 237% | |
| Saturated Fat | 96.5 g | 482% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4777 mg | 208% | |
| Total Carbohydrate | 274.4 g | 100% | |
| Dietary Fiber | 87.8 g | 314% | |
| Total Sugars | 47.0 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3999 mg | 85% | |
*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.
