Gluten-Free Naked Burrito
Satisfy your cravings with this vibrant and hearty Gluten-Free Naked Burrito! Packed with wholesome ingredients like fluffy brown rice, protein-rich black beans, and juicy ground beef or a plant-based alternative, this recipe is brimming with bold Tex-Mex flavors. Smoky paprika, zesty lime, and fresh cilantro elevate the dish, while colorful veggies like red bell peppers, cherry tomatoes, and sweet corn add texture and brightness. This quick, 1-hour meal is perfect for weeknight dinners, serving as a deconstructed, gluten-free alternative to a classic burrito. Finished with creamy avocado slices and your favorite salsa, this dish is as healthy as it is delicious. Whether you're gluten-free by necessity or choice, this naked burrito is a flavorful feast the whole family will love!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 tablespoon Olive oil
- 1 medium White onion, diced
- 2 pieces Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 pound Ground beef (or use gluten-free plant-based alternative)
- 15 ounces Black beans, drained and rinsed
- 1 cup Corn kernels
- 1 cup Cherry tomatoes, halved
- 0.5 cup Fresh cilantro, chopped
- 1 large Lime, juiced
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 large Avocado, sliced
- 0.5 cup Salsa
Instructions
Rinse the brown rice thoroughly under cold water. In a saucepan, combine rice and water and bring to a boil. Reduce heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and water is absorbed. Fluff with a fork and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until the vegetables begin to soften.
Add ground cumin and smoked paprika to the skillet, stirring to coat the vegetables with spices.
Add the ground beef (or plant-based alternative) to the skillet and cook for 5-7 minutes, crumbling it with a spatula, until browned and cooked through.
Stir in the black beans and corn. Cook for an additional 2-3 minutes until heated through.
Add the cherry tomatoes and chopped cilantro to the skillet. Squeeze the lime juice over the mixture and season with salt and pepper to taste.
To assemble the naked burrito, divide the cooked rice among serving bowls.
Top each with a generous scoop of the meat and vegetable mixture.
Garnish with sliced avocado and a dollop of salsa. Serve immediately.
Nutrition Facts
Calories |
2864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.3 g | 221% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 226.3 g | 82% | |
| Dietary Fiber | 72.6 g | 259% | |
| Total Sugars | 35.0 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 488 mg | 38% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 6214 mg | 132% | |
*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.
