High Protein Vegetarian Burrito
Fuel your day with this high-protein vegetarian burrito, a delicious and nutritious powerhouse wrapped in a wholesome whole wheat tortilla. Packed with protein-rich quinoa, golden-brown tofu, and black beans, this recipe seamlessly blends fresh spinach, sweet corn, and zesty spices like cumin and chili powder for a burst of flavor in every bite. The diced red bell pepper adds a touch of crunch, while creamy avocado, tangy salsa, and optional Greek yogurt elevate the burrito to a restaurant-quality treat. Ready in just 40 minutes, this easy-to-prepare meal is perfect for busy vegetarians seeking a satisfying lunch or dinner that's both hearty and healthy. Whether served warm or wrapped to go, these burritos are sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 block extra-firm tofu
- 2 tablespoons olive oil
- 1 can low-sodium black beans, rinsed and drained
- 1 red bell pepper, diced
- 2 cups fresh spinach
- 1 cup corn kernels, fresh or frozen
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 whole wheat tortillas, large
- 1 avocado, sliced
- 0.5 cup salsa
- 0.25 cup Greek yogurt (optional, for topping)
Instructions
Rinse the quinoa under cold water, then combine it with the vegetable broth in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
While the quinoa cooks, drain the tofu and press it between two plates with a weight on top to remove excess water for about 10 minutes. Once pressed, cut the tofu into small cubes.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 6-8 minutes, turning occasionally, until they are golden brown on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced red bell pepper for 3-4 minutes until slightly softened.
Add the black beans, corn, spinach, cooked tofu, cooked quinoa, cumin, chili powder, salt, and black pepper to the skillet. Stir well and cook for 3-4 minutes until the mixture is heated through and the spinach is wilted.
Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds to make them pliable.
To assemble the burritos, place a generous scoop of the quinoa-tofu mixture in the center of each tortilla. Top with sliced avocado and a spoonful of salsa. Optionally, add a dollop of Greek yogurt for extra creaminess.
Fold in the sides of the tortilla, then roll it up tightly from the bottom. Repeat with the remaining tortillas and filling.
Serve warm and enjoy your high-protein vegetarian burrito!
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 8.7 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1126 mg | 24% | |
*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.
