Gluten-Free Vegetable Burrito
Elevate your mealtime with this delicious Gluten-Free Vegetable Burrito recipe, a wholesome twist on a classic favorite! Packed with vibrant sautéed zucchini, bell pepper, and red onion, combined with protein-rich black beans and fluffy quinoa, this burrito bursts with flavor while staying completely gluten-free. The perfect blend of spices—cumin, paprika, and chili powder—adds a mouthwatering kick, while creamy avocado and zesty salsa provide a fresh and satisfying finish. Whether topped with vegan or regular cheese, this customizable dish is ideal for meal prep, lunch on-the-go, or a relaxed dinner at home. Ready in just 30 minutes, it’s a hearty, nutritious, and crowd-pleasing option for gluten-free and plant-based eaters alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Gluten-free tortillas
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 medium Red onion, diced
- 1 medium Bell pepper, diced (any color)
- 1 medium Zucchini, diced
- 1 cup Canned black beans, drained and rinsed
- 1 cup Cooked quinoa
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 medium Avocado, sliced
- 0.5 cup Salsa
- 0.5 cup Vegan cheese or regular shredded cheese (optional)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and diced red onion, and sauté for 2-3 minutes until fragrant and the onion starts to soften.
Stir in the diced bell pepper and zucchini, and cook for an additional 5-7 minutes until the vegetables are tender.
Add the black beans, cooked quinoa, ground cumin, paprika, chili powder, salt, and black pepper to the skillet. Mix well and cook for 3-4 minutes until heated through.
Remove the skillet from heat and stir in the chopped cilantro.
Warm the gluten-free tortillas in a dry skillet or microwave for a few seconds to make them pliable.
To assemble, place a tortilla on a flat surface. Spread about 1/4 of the vegetable and bean mixture down the center of the tortilla.
Top with sliced avocado, a spoonful of salsa, and a sprinkle of shredded cheese if desired.
Fold in the sides of the tortilla and roll it up tightly to form a burrito.
Repeat the process with the remaining tortillas and filling.
Serve the burritos immediately or wrap them in foil for an on-the-go meal.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3729 mg | 162% | |
| Total Carbohydrate | 240.9 g | 88% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 27.1 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 747 mg | 57% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3262 mg | 69% | |
*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.
