Gluten-Free Veggie Burrito
Savor the perfect balance of vibrant flavors and wholesome ingredients with this Gluten-Free Veggie Burrito recipe! Featuring a rainbow of fresh veggies like bell peppers, zucchini, and red onion, combined with hearty cooked black beans and brown rice, these burritos are seasoned with aromatic spices like cumin and smoked paprika for a burst of savory goodness in every bite. Wrapped in warming gluten-free tortillas and topped with creamy guacamole, zesty salsa, and a sprinkle of fresh cilantro, this recipe is ideal for anyone seeking a nutritious, gluten-free meal that’s satisfying and easy to prepare. Ready in just 35 minutes, these customizable burritos are perfect for meal prep or a quick weeknight dinner that doesn't skimp on taste. Make them your own by adding extra toppings like shredded lettuce or vegan cheese for a delightful twist!
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Recipe Information
Ingredients
- 4 pieces Gluten-free tortillas
- 2 tablespoons Olive oil
- 1 medium Red onion, diced
- 2 medium Bell peppers, diced (any color)
- 1 medium Zucchini, diced
- 1 cup Cooked black beans
- 1 cup Cooked brown rice
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Guacamole or sliced avocado
- 1 cup Salsa
- 0.25 cup Fresh cilantro, chopped (optional)
Instructions
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the diced red onion and sauté for 2-3 minutes until softened.
Add the diced bell peppers and zucchini to the skillet. Sauté for another 5-7 minutes until the vegetables are cooked but still slightly crisp.
Stir in the black beans, cooked brown rice, cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for 2-3 minutes, stirring to combine and heat through.
Warm the gluten-free tortillas according to package instructions.
Lay a tortilla flat on a plate and spread about 2 tablespoons of guacamole or sliced avocado down the center.
Add a generous scoop of the vegetable and rice mixture on top of the guacamole.
Drizzle salsa over the top and sprinkle with chopped cilantro if using.
Fold the sides of the tortilla in, then roll it up from the bottom to form a burrito.
Repeat with the remaining tortillas and filling.
Serve immediately and enjoy your gluten-free veggie burritos!
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4116 mg | 179% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 59.5 g | 212% | |
| Total Sugars | 37.8 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4284 mg | 91% | |
*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.
