Dairy-Free Naked Burrito
Say goodbye to heavy burritos and hello to the "Dairy-Free Naked Burrito" – a vibrant, wholesome bowl bursting with bold flavors and packed with nutritious ingredients! This recipe combines fluffy brown rice, a savory sauté of black beans, red onion, and bell peppers, and a colorful array of fresh toppings like cherry tomatoes, creamy avocado, and zesty lime. Seasoned with earthy cumin and smoky chili powder, this dairy-free and plant-based delight is perfect for meal prep, quick weeknight dinners, or satisfying lunches. Ready in just 40 minutes and made with pantry staples, this gluten-free naked burrito will become your new go-to for a healthy, customizable, and utterly delicious meal.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 Red onion, chopped
- 1 Red bell pepper, chopped
- 1 15 oz can Black beans, drained and rinsed
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 1 cup Cherry tomatoes, halved
- 1 Avocado, diced
- 1 Lime
- 0.25 cup Cilantro, chopped
- 2 cups Lettuce, shredded
- to taste Salt and pepper
Instructions
Start by cooking the brown rice. In a medium saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil over high heat.
Once the water is boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes or until the rice is tender and the water is absorbed.
While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic and chopped red onion to the skillet. Sauté for 2-3 minutes, until the onion is translucent.
Add the chopped red bell pepper to the skillet and continue to sauté for another 3 minutes until slightly softened.
Stir in the drained and rinsed black beans, along with 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1 teaspoon of salt. Mix everything well and let it cook for an additional 5 minutes, allowing the flavors to blend.
Prepare the fresh toppings: halve the cherry tomatoes, dice the avocado, and chop the cilantro. Cut the lime into wedges for serving.
To assemble the naked burrito, start by placing 0.5 cup of cooked brown rice in each bowl.
Layer with sautéed bean and vegetable mixture over the rice.
Add a layer of shredded lettuce and then top with the fresh cherry tomatoes, diced avocado, and a sprinkle of chopped cilantro.
Finish each bowl with a squeeze of lime and season with additional salt and pepper to taste.
Serve immediately, ensuring each serving gets a wedge of lime for that extra zing.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2204 mg | 96% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 20.8 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2687 mg | 57% | |
*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.
