Heart-Healthy Naked Burrito
Discover a vibrant and nourishing twist on Tex-Mex with our "Heart-Healthy Naked Burrito" recipe, a perfect option for those seeking wholesome flair without compromising flavor. This deconstructed burrito bowl swaps out tortillas for a hearty base of fiber-rich brown rice, layered with sautéed zucchini, red bell peppers, and onions for a medley of colorful veggies. Protein-packed black beans join forces with creamy avocado, juicy cherry tomatoes, and a zesty lime-cilantro dressing to create a fresh, flavor-forward experience. Seasoned with aromatic cumin and chili powder, this dish is as satisfying as it is nutritious. Ready in under an hour, this gluten-free, plant-based recipe is ideal for a quick lunch or filling dinner and proves that healthy eating can be utterly delicious!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 tablespoon Olive oil
- 1 large Red bell pepper, diced
- 1 medium Zucchini, diced
- 0.5 cup Red onion, finely chopped
- 2 cloves Garlic, minced
- 1 can (15 ounces) Black beans, rinsed and drained
- 1 cup Cherry tomatoes, halved
- 1 large Avocado, diced
- 0.25 cup Fresh cilantro, chopped
- 1 large Lime, juiced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by cooking the brown rice: add 1 cup of rice and 2 cups of water to a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 30 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork, then set aside.
While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced red bell pepper, diced zucchini, and chopped red onion to the skillet. Sauté for about 5-7 minutes until the vegetables are tender.
Stir in the minced garlic, black beans, ground cumin, chili powder, salt, and black pepper. Cook for another 2-3 minutes until the beans are heated through and the spices are fragrant.
In a large serving bowl, combine the cooked brown rice, vegetable and bean mixture, halved cherry tomatoes, diced avocado, and chopped cilantro.
Squeeze the juice of the lime over the burrito mixture and toss everything together gently to combine.
Serve in bowls immediately while warm, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 54.2 g | 194% | |
| Total Sugars | 23.0 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3706 mg | 79% | |
*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.
