High Protein Chipotle Veggie Burrito
Elevate your burrito game with this High Protein Chipotle Veggie Burrito, a nutrient-packed fusion of bold flavors and wholesome ingredients. Featuring fluffy quinoa, fiber-rich black beans, and a smoky chipotle vegetable medley, this recipe delivers a satisfying boost of plant-based protein in every bite. Fresh spinach, creamy avocado, and a sprinkle of nutritional yeast add vibrant textures and essential nutrients, while a squeeze of lime and aromatic cilantro bring zesty brightness to the mix. Wrapped in warm whole wheat tortillas, this burrito is perfect for quick weekday meals or meal prepping, offering a hearty and delicious option for plant-based enthusiasts and anyone seeking a healthy yet indulgent dish. Ready in just 45 minutes, it's proof that clean eating can be irresistibly flavorful!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 tablespoon Olive oil
- 2 cloves Garlic clove
- 1 large Red bell pepper
- 1 medium Red onion
- 1 medium Zucchini
- 1 15-ounce can Canned black beans
- 1 pepper Chipotle pepper in adobo sauce
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro
- 1 Lime
- 4 large Whole wheat tortillas
- 1 large Avocado
- 2 tablespoons Nutritional yeast
- 2 cups Spinach leaves
Instructions
Rinse the quinoa under cold water for a few seconds to remove any bitterness.
In a medium saucepan, combine quinoa with 2 cups of water and bring to a boil.
Reduce heat to low, cover, and let simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
While the quinoa cooks, dice the garlic cloves, red bell pepper, red onion, and zucchini into small pieces.
Heat olive oil in a large skillet over medium heat. Add the garlic, red bell pepper, red onion, and zucchini. Sauté for 5-7 minutes until vegetables are tender.
Rinse and drain the black beans. Add them to the skillet with the cooked vegetables.
Mince the chipotle pepper and add it to the vegetable mixture along with cumin, salt, and black pepper. Stir well to combine and cook for another 3-4 minutes.
Finely chop the cilantro and halve the lime. Squeeze lime juice over the vegetable mixture and add the chopped cilantro.
Warm the whole wheat tortillas on a skillet for about 30 seconds on each side to make them pliable.
Slice the avocado and set aside for assembly.
To assemble the burrito, lay a tortilla on a flat surface. Spread a layer of cooked quinoa in the center. Top with the chipotle vegetable mixture, slices of avocado, a sprinkle of nutritional yeast, and a handful of spinach leaves.
Fold the sides of the tortilla over the filling and then roll tightly from the bottom to form a burrito.
Repeat the process with the remaining tortillas and serve immediately.
Nutrition Facts
Calories |
2425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7212 mg | 314% | |
| Total Carbohydrate | 362.4 g | 132% | |
| Dietary Fiber | 82.3 g | 294% | |
| Total Sugars | 34.6 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 5197 mg | 111% | |
*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.
