Dairy-Free Vegetarian Burrito
Packed with vibrant flavors and wholesome ingredients, this Dairy-Free Vegetarian Burrito is the ultimate meat-free comfort food. Perfectly spiced black beans, fluffy rice, and sautéed bell peppers and onions form the hearty base, while creamy avocado, fresh cilantro, and a hint of lime juice bring zest and balance to every bite. With shredded lettuce, juicy tomatoes, and a splash of salsa tucked inside a warm flour tortilla, this recipe is as satisfying as it is nutritious. Ready in just 30 minutes, it’s an ideal meal for a quick lunch, dinner, or meal prep option. This vegan-friendly burrito is entirely dairy-free and customizable, making it suitable for a variety of diets. Whether you’re enjoying it at home or on the go, this easy-to-prepare vegetarian burrito is bound to become a household favorite.
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Recipe Information
Ingredients
- 4 large flour tortillas
- 2 cups cooked black beans
- 2 cups cooked white or brown rice
- 1 red bell pepper, diced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 1 tablespoon lime juice
- 1 large ripe avocado
- 2 tablespoons chopped fresh cilantro
- 1 cup shredded lettuce
- 1 medium chopped tomato
- 0.5 cup salsa
Instructions
In a medium skillet, heat up the olive oil over medium heat. Add the diced onion and red bell pepper, and sauté for about 5 minutes or until they become soft and fragrant.
Add the minced garlic to the skillet and cook for another minute, stirring frequently to prevent burning.
Stir in the black beans, ground cumin, chili powder, smoked paprika, and salt. Cook for 3-4 minutes until the beans are heated through and the spices are well combined. Remove the skillet from heat and set aside.
In a small bowl, mash the avocado with a fork until smooth. Stir in the lime juice and chopped cilantro to create a creamy avocado spread. Add a pinch of salt if desired.
Warm the flour tortillas in a large dry skillet over low heat or in the microwave for 10-15 seconds to make them pliable.
To assemble the burritos, spread a layer of the mashed avocado mixture onto the center of each tortilla. Add a scoop of rice, followed by the seasoned black bean mixture.
Top with shredded lettuce, chopped tomato, and a spoonful of salsa. Be careful not to overfill the tortillas.
Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito. Repeat with the remaining tortillas and fillings.
Serve immediately, or wrap the burritos in foil for easy handling on the go.
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3339 mg | 145% | |
| Total Carbohydrate | 335.8 g | 122% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 22.2 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3646 mg | 78% | |
*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.
