Gluten-Free Chorizo Burrito
Savor the bold, smoky flavors of this Gluten-Free Chorizo Burrito, a hearty and satisfying meal perfect for breakfast, lunch, or dinner! Made with gluten-free tortillas, this recipe features savory chorizo sausage paired with a medley of sautéed red bell peppers, onions, and garlic. Protein-packed black beans and fresh cilantro add texture and brightness, while a squeeze of lime juice enhances the vibrant flavors. Creamy avocado slices and a dollop of tangy sour cream complete the filling, wrapping everything into an irresistible bundle of flavor. Whether you're following a gluten-free lifestyle or just craving a delicious burrito, this quick and easy recipe will become a go-to favorite. Ready in just 35 minutes, it's perfect for busy weeknights or for meal-prepping ahead of time!
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Recipe Information
Ingredients
- 4 pieces gluten-free tortillas
- 12 ounces chorizo sausage
- 1 tablespoon olive oil
- 1 medium red bell pepper
- 1 medium onion
- 2 cloves garlic
- 15 ounces canned black beans
- 1 bunch cilantro
- 1 whole lime
- 0.5 teaspoon salt
- 1 medium avocado
- 0.5 cup sour cream
Instructions
Start by preparing the vegetables: dice the red bell pepper and onion into small pieces. Mince the garlic cloves. Set aside.
Heat a large skillet over medium heat and add the olive oil.
Remove the chorizo sausage from its casing, crumble it into the skillet, and cook until well browned, about 5 minutes. Use a wooden spoon to break it into smaller pieces as it cooks.
Add the diced red bell pepper, onion, and minced garlic to the skillet with the chorizo. Cook for an additional 5 minutes, until the onion is translucent and the pepper is softened.
Drain the canned black beans and rinse them under cold water. Add the beans to the skillet, and stir to combine. Cook for 3 more minutes, allowing the flavors to meld together.
While the filling is cooking, chop the cilantro and juice the lime. Cut the avocado in half, remove the pit, and scoop out the flesh. Slice the avocado thinly.
Remove the skillet from heat, and stir in the chopped cilantro, lime juice, and salt.
Warm the gluten-free tortillas in a dry skillet or microwave to make them pliable.
To assemble the burritos, place an even amount of chorizo filling on each tortilla. Top with slices of avocado and a dollop of sour cream.
Roll the tortillas tightly, folding in the sides as you go to form a burrito. Serve immediately and enjoy!
Nutrition Facts
Calories |
3490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.8 g | 277% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 9669 mg | 420% | |
| Total Carbohydrate | 252.6 g | 92% | |
| Dietary Fiber | 69.0 g | 246% | |
| Total Sugars | 27.0 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 692 mg | 53% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3707 mg | 79% | |
*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.
