Gluten-Free Vegetarian Burrito
Experience a flavor-packed twist on a classic favorite with this Gluten-Free Vegetarian Burrito recipe! Perfectly crafted for those seeking a gluten-free, wholesome meal, this recipe features tender gluten-free tortillas brimming with hearty black beans, fluffy rice, and vibrant vegetables like bell peppers, red onion, and sweet corn. A creamy avocado-lime sauce adds a refreshing tang, while a blend of cumin and chili powder delivers a mildly spiced kick. Customize with shredded lettuce, gluten-free cheese, and zesty salsa or pico de gallo for the ultimate burrito experience. Ready in just 30 minutes, these nutritious burritos are ideal for quick weeknight dinners, meal prep, or satisfying vegetarian cravings.
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Recipe Information
Ingredients
- 4 pieces Gluten-free tortillas
- 2 cups Black beans (cooked or canned, rinsed and drained)
- 1.5 cups Cooked white or brown rice
- 1 cup Corn kernels (cooked or canned, drained)
- 1 medium Bell pepper (diced)
- 1 small Red onion (finely diced)
- 1 large Avocado
- 1 tablespoon Fresh lime juice
- 2 tablespoons Chopped fresh cilantro
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.75 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Shredded lettuce
- 0.5 cup Shredded cheese (optional, ensure gluten-free)
- 0.5 cup Salsa or pico de gallo
Instructions
Prepare the avocado-lime sauce by mashing the avocado in a small bowl, then mixing it with lime juice, 1 tablespoon of chopped cilantro, and a pinch of salt. Set aside.
Heat a large skillet over medium heat and add olive oil. Sauté the diced bell pepper and red onion for 4-5 minutes until softened.
Add the black beans, corn, cumin, chili powder, 0.5 teaspoon salt, and black pepper to the skillet. Cook for another 3-4 minutes until heated through. Remove from heat.
Warm the gluten-free tortillas according to the package instructions to make them pliable and easier to roll.
Assemble the burritos: Place a gluten-free tortilla on a flat surface. Spread about 2 tablespoons of the avocado-lime sauce in the center of the tortilla.
Layer with 0.25 cup of cooked rice, a portion of the bean and vegetable mixture, shredded lettuce, salsa or pico de gallo, and shredded cheese (if using).
Fold the sides of the tortilla over the filling, then roll tightly from the bottom to secure the burrito.
Repeat with the remaining tortillas and filling ingredients.
Serve immediately with additional avocado-lime sauce or salsa on the side, if desired.
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 5142 mg | 224% | |
| Total Carbohydrate | 348.6 g | 127% | |
| Dietary Fiber | 64.0 g | 229% | |
| Total Sugars | 31.3 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 889 mg | 68% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3801 mg | 81% | |
*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.
