High Protein Vegetable Burrito
Packed with plant-based protein and vibrant vegetables, this High Protein Vegetable Burrito is a satisfying and nutritious meal perfect for busy weeknights or meal prep. Featuring hearty black beans, quinoa, and a medley of red bell peppers, zucchini, corn, and baby spinach, this recipe delivers a delicious balance of flavors and nutrients. Seasoned with bold spices like cumin and chili powder, each bite bursts with zest and freshness. Served in warm whole wheat tortillas and optionally topped with creamy avocado and tangy salsa, these burritos are an all-in-one meal that’s both healthy and full of flavor. Ready in just 35 minutes and loaded with fiber and protein, they’re an excellent choice for vegetarians or anyone looking for a wholesome, easy-to-make dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces whole wheat tortillas
- 2 cups black beans (cooked or canned, drained and rinsed)
- 1 cup quinoa (cooked)
- 1 medium red bell pepper (diced)
- 1 medium zucchini (diced)
- 1 medium red onion (diced)
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 2 cups baby spinach
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large avocado (optional, for topping)
- 0.5 cup salsa (optional, for topping)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add diced red onion and cook for 2-3 minutes until softened.
Stir in diced red bell pepper and zucchini, and cook for another 5 minutes until the vegetables are tender.
Add corn kernels, black beans, and cooked quinoa to the skillet. Stir to combine.
Sprinkle ground cumin, chili powder, garlic powder, salt, and black pepper over the mixture. Stir well to evenly distribute the spices.
Add baby spinach to the skillet and cook for 2-3 minutes until wilted.
Remove the skillet from heat and set aside.
Warm the whole wheat tortillas in a dry skillet or microwave for 15-20 seconds to make them more pliable.
Spoon a generous amount of the vegetable-bean mixture into the center of each tortilla.
Top with optional avocado slices and salsa, if desired.
Fold in the sides of the tortilla and roll it up tightly to form a burrito.
Serve immediately, or wrap in foil for an on-the-go meal!
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5641 mg | 245% | |
| Total Carbohydrate | 315.1 g | 115% | |
| Dietary Fiber | 75.5 g | 270% | |
| Total Sugars | 39.9 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 4886 mg | 104% | |
*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.
