Dairy-Free Classic Tortilla Burrito
Elevate your quick-meal game with this Dairy-Free Classic Tortilla Burrito, a vibrant medley of wholesome ingredients designed for flavor and simplicity. Perfect for those avoiding dairy, this recipe combines hearty brown rice, protein-packed black beans, and a colorful mix of sautéed onion, garlic, and red bell pepper, all spiced up with cumin and chili powder for an irresistible kick. Topped with creamy avocado, juicy diced tomatoes, fresh cilantro, and zesty lime juice, each burrito is wrapped in a warm flour tortilla for a handheld meal bursting with taste and nutrition. Ready in just an hour, this recipe offers an easy, satisfying option for lunch, dinner, or on-the-go eating—complete with a homemade feel and customizable toppings. Whether served warm with extra salsa or enjoyed as-is, this dairy-free dish will delight vegans, vegetarians, and anyone seeking a hassle-free meal with big flavor.
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Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 1 cup Brown rice
- 1 can (15 oz) Black beans, canned
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 2 pieces Garlic cloves, minced
- 1 medium Red bell pepper, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Lime, juiced
- 2 pieces Avocado, sliced
- 1 large Tomato, diced
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Salsa
Instructions
Rinse the brown rice under cold water in a fine mesh sieve to remove excess starch.
Cook the brown rice according to package instructions or until tender, usually about 25-30 minutes. Set aside once done.
Drain and rinse the canned black beans thoroughly with cold water and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Stir in the chopped red bell pepper and cook for an additional 3 minutes, or until the peppers are tender.
Add the cooked rice, black beans, ground cumin, chili powder, salt, and black pepper to the skillet. Stir well to combine the ingredients.
Cook the mixture for 5-7 minutes, stirring occasionally, to allow the flavors to meld together.
Remove the skillet from heat and squeeze the juice of one lime over the rice and bean mixture. Stir to combine.
Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
To assemble each burrito, lay a tortilla on a flat surface and spoon about a quarter of the rice and bean mixture into the center.
Top with sliced avocado, diced tomato, chopped cilantro, and a couple of tablespoons of salsa.
Fold the sides of the tortilla over the filling and then roll from the bottom up to secure the burrito.
Repeat with the remaining tortillas and filling.
Serve the burritos warm, optionally with extra salsa on the side.
Nutrition Facts
Calories |
2143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6023 mg | 262% | |
| Total Carbohydrate | 284.3 g | 103% | |
| Dietary Fiber | 65.4 g | 234% | |
| Total Sugars | 27.8 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4177 mg | 89% | |
*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.
