Dairy-Free Chorizo Burrito
Indulge in the bold, zesty flavors of this Dairy-Free Chorizo Burrito, a satisfying and wholesome meal perfect for any time of the week. Packed with savory dairy-free chorizo, tender black beans, and a medley of sautéed onions and red bell peppers, this burrito is a plant-based spin on a classic favorite. Seasoned with aromatic spices like cumin and chili powder and topped with creamy avocado, fresh cilantro, tangy lime, and your favorite salsa, each bite is bursting with vibrant, fresh flavors. With just 20 minutes of prep time and 15 minutes of cooking, this quick and easy recipe is ideal for busy weeknights or meal prepping. Wrapped in soft flour tortillas and free of dairy, it’s more than just a burrito—it’s your new go-to for a hearty, flavorful, and allergy-friendly meal.
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Recipe Information
Ingredients
- 12 ounces dairy-free chorizo sausage
- 1 tablespoon olive oil
- 1 medium red bell pepper
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 15-ounce can canned black beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 4 pieces large flour tortillas
- 1 large avocado
- 0.25 cup fresh cilantro
- 1 large lime
- 0.5 cup salsa
Instructions
Dice the red bell pepper and yellow onion into small pieces. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for 3-4 minutes until the onion becomes translucent.
Add the minced garlic and continue to sauté for another 1-2 minutes, being careful not to burn the garlic.
Crumble the dairy-free chorizo sausage into the skillet and cook for 5-7 minutes until browned, stirring occasionally.
Drain and rinse the canned black beans, then add them to the skillet with the chorizo mixture.
Stir in the ground cumin, chili powder, salt, and black pepper. Cook for an additional 3 minutes, mixing well to ensure the spices are evenly distributed.
Warm the flour tortillas either in the microwave or on a skillet for about 30 seconds to make them more pliable.
Slice the avocado and chop the fresh cilantro. Cut the lime into wedges.
To assemble the burrito, place 1/4 of the chorizo-bean mixture in the center of each tortilla. Top with slices of avocado, a sprinkle of cilantro, and a squeeze of lime juice.
Add a spoonful of salsa over the filling before folding the sides of the tortilla inwards and rolling it up tightly.
Serve the burritos immediately, accompanied by the remaining lime wedges on the side.
Nutrition Facts
Calories |
2479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7043 mg | 306% | |
| Total Carbohydrate | 270.3 g | 98% | |
| Dietary Fiber | 75.6 g | 270% | |
| Total Sugars | 26.5 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 706 mg | 54% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 4930 mg | 105% | |
*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.
