Heart-Healthy Chipotle Burrito
Elevate your mealtime with our flavorful Heart-Healthy Chipotle Burrito, a quick and wholesome dish packed with vibrant ingredients and bold spices. This nutrient-rich recipe features protein-packed quinoa, black beans, sweet corn, and red bell pepper, all seasoned with chipotle chili powder and cumin for a smoky kick. Creamy avocado mashed with fresh lime juice and cilantro adds a zesty layer of heart-healthy fats, while diced tomatoes provide a refreshing finish. Wrapped in fiber-rich whole wheat tortillas, this burrito is perfect for a satisfying lunch or dinner that’s both delicious and guilt-free. Ready in under 45 minutes, this recipe is ideal for busy individuals seeking a healthy yet indulgent Tex-Mex-inspired meal. Make ahead for a grab-and-go option or enjoy warm straight off the pan!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 tablespoon Olive oil
- 1 medium Red bell pepper
- 1 15-ounce can Black beans (drained and rinsed)
- 1 cup Corn kernels
- 1 teaspoon Chipotle chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 1 large Avocado
- 1 large Lime
- 0.25 cup Fresh cilantro (chopped)
- 4 large Whole wheat tortillas
- 1 medium Tomato (diced)
Instructions
Rinse the quinoa under cold water using a fine mesh strainer.
In a medium saucepan, bring the water to a boil and add the quinoa. Reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is tender and water is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, heat olive oil in a large non-stick skillet over medium heat.
Chop the red bell pepper into small dice and add it to the skillet. Sauté for 5 minutes until slightly tender.
Add the black beans and corn to the skillet and stir well. Cook for another 2-3 minutes.
Stir in chipotle chili powder, ground cumin, garlic powder, and salt. Cook for an additional 2 minutes until all ingredients are heated through and spices are fragrant.
Halve the avocado and remove the pit. Scoop the flesh into a bowl and mash with a fork. Squeeze the juice of the lime over the mashed avocado and add half of the chopped cilantro, mixing well.
Warm the wheat tortillas either in the microwave or in a dry skillet for about 30 seconds to make them pliable.
To assemble the burritos, spread an even layer of the avocado mixture on each tortilla.
Top the avocado with a scoop of cooked quinoa, followed by the bean and corn mixture. Sprinkle diced tomato and remaining cilantro on top.
Fold in the sides of the tortilla and then roll it up tightly from the bottom to form a burrito.
Slice each burrito in half if desired and serve warm or make ahead for a convenient and healthy meal option.
Nutrition Facts
Calories |
2202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3280 mg | 143% | |
| Total Carbohydrate | 325.5 g | 118% | |
| Dietary Fiber | 61.4 g | 219% | |
| Total Sugars | 25.9 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3869 mg | 82% | |
*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.
