Dairy-Free Chipotle Burrito
Indulge in the smoky, savory goodness of these Dairy-Free Chipotle Burritos—a plant-based delight packed with bold flavors and wholesome ingredients. Featuring a hearty filling of chipotle-spiced black beans, tender red bell peppers, and fluffy brown rice, this recipe is infused with vibrant seasonings like lime juice, cumin, and fresh cilantro. Layered with creamy avocado slices and crisp spinach leaves, all wrapped inside warm flour tortillas, these burritos offer a perfect balance of textures and tastes. Quick to prepare in just 35 minutes and completely dairy-free, they make an ideal meal for busy weeknights or serve as a crowd-pleasing option for lunch gatherings. Perfect for vegans, vegetarians, or anyone seeking a delicious and nutritious twist on the classic burrito, this recipe is a must-try for lovers of spicy chipotle flavor!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 units garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped
- 15 ounces canned black beans, drained and rinsed
- 2 cups cooked brown rice
- 1 teaspoon ground cumin
- 1 unit lime, juiced
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 units large flour tortillas
- 1 large avocado, sliced
- 2 cups fresh spinach leaves
Instructions
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and diced red bell pepper to the skillet. Cook for an additional 3 minutes until the peppers are tender.
Stir in the finely chopped chipotle peppers, drained black beans, cooked brown rice, and ground cumin. Mix well to combine the flavors.
Cook the mixture for another 5 minutes, stirring occasionally to ensure everything heats evenly.
Add the lime juice, chopped cilantro, salt, and black pepper to the skillet. Stir the ingredients thoroughly.
Warm the flour tortillas in a separate pan or microwave to make them pliable.
Assemble the burritos by layering each tortilla with a portion of the chipotle black beans and rice mixture, adding slices of avocado and a handful of fresh spinach leaves.
Carefully roll each tortilla, tucking in the sides to enclose the filling, creating a burrito.
Serve the burritos immediately or keep them warm in the oven at a low temperature until ready to serve.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5526 mg | 240% | |
| Total Carbohydrate | 316.1 g | 115% | |
| Dietary Fiber | 57.2 g | 204% | |
| Total Sugars | 17.8 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 583 mg | 45% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3472 mg | 74% | |
*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.
