Gluten-Free Chipotle Veggie Burrito
Savor the bold flavors of this Gluten-Free Chipotle Veggie Burrito, a satisfying and nutritious wrap perfect for a quick dinner or lunch on the go. Packed with tender sautéed vegetables like zucchini, red bell pepper, and corn, and protein-rich black beans, this recipe is elevated by smoky chipotle peppers in adobo sauce and a sprinkle of ground cumin for a touch of heat and depth. Fresh lime juice and cilantro add brightness to each bite, while creamy avocado and zesty salsa create the ultimate finishing touch. Wrapped in soft, gluten-free flour tortillas, these burritos are as wholesome as they are delicious—ideal for anyone seeking a vegetarian, gluten-free meal that's easy to prepare and bursting with flavor. Perfect for meal prep or casual gatherings, this recipe brings a delightful twist to classic burritos with every satisfying bite!
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Recipe Information
Ingredients
- 4 pieces Gluten-free flour tortillas
- 2 tablespoons Olive oil
- 1 medium Red onion, diced
- 1 large Red bell pepper, sliced
- 1 medium Zucchini, diced
- 1 cup Corn kernels, frozen or fresh
- 1 15-ounce can Black beans, canned, drained, and rinsed
- 2 tablespoons Chipotle peppers in adobo sauce, chopped
- 1 teaspoon Ground cumin
- 1 medium Lime, juiced
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 medium Avocado, sliced
- 1 cup Salsa
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced red onion and sauté for 2-3 minutes until it begins to soften.
Stir in the red bell pepper, zucchini, and corn. Cook for another 5-7 minutes until the vegetables are tender.
Add the chopped chipotle peppers, ground cumin, and salt. Stir well to coat the vegetables with the spices.
Stir in the black beans and cook for another 3-4 minutes until the beans are heated through.
Remove the skillet from heat and add the lime juice and chopped cilantro. Stir to combine.
In another pan, lightly warm the gluten-free flour tortillas over low heat until soft and pliable, about 1 minute on each side.
To assemble the burritos, lay a warm tortilla flat and spoon a generous amount of the vegetable and bean mixture into the center.
Top with avocado slices and a spoonful of salsa.
Fold the sides of the tortilla over the filling, roll it up, and serve immediately. Repeat with the remaining tortillas.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 10.6 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1058 mg | 23% | |
*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.
