Dairy-Free Vegetable Burrito
Elevate your plant-based meals with this satisfying Dairy-Free Vegetable Burrito recipe, packed with vibrant, fresh flavors and wholesome ingredients. Featuring sautéed bell peppers, zucchini, and black beans perfectly seasoned with cumin, chili powder, and paprika, this wrap is bursting with savory goodness. Complemented by fluffy brown rice, creamy avocado slices, and tangy salsa, these burritos strike the perfect balance between nutrition and indulgence—all without dairy! Quick to prepare in under an hour, this recipe is ideal for weeknight dinners or meal prep for on-the-go lunches. Enjoy a customizable, vegan-friendly dish that’s full of flavor, hearty, and endlessly satisfying!
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Recipe Information
Ingredients
- 4 pieces Large flour tortillas (dairy-free)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 medium Bell peppers (any color), diced
- 1 medium Zucchini, diced
- 1.5 cups Black beans, cooked and rinsed
- 2 cups Cooked brown rice
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Paprika
- 1 teaspoon Salt
- 1 tablespoon Fresh lime juice
- 2 tablespoons Fresh cilantro, chopped
- 1 large Avocado, sliced
- 0.5 cup Salsa
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for about 2-3 minutes, or until it becomes translucent.
Add the minced garlic and cook for another 1 minute, stirring frequently.
Add the diced bell peppers and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Stir in the cooked black beans, cumin, chili powder, paprika, and salt. Cook for an additional 2 minutes, allowing the spices to coat the vegetables and beans evenly.
Remove the skillet from heat and stir in the fresh lime juice and chopped cilantro.
Warm the tortillas in a microwave or on a dry skillet until pliable.
Assemble the burritos by layering cooked brown rice, the vegetable and bean mixture, sliced avocado, and salsa onto the center of each tortilla.
Fold in the sides of the tortilla and roll it tightly to form a burrito.
Serve immediately, or wrap in foil for a grab-and-go meal. Enjoy!
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5283 mg | 230% | |
| Total Carbohydrate | 332.1 g | 121% | |
| Dietary Fiber | 61.6 g | 220% | |
| Total Sugars | 30.4 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3955 mg | 84% | |
*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.
