High Protein Veggie Burrito
Elevate your mealtime with this wholesome High Protein Veggie Burrito, a flavor-packed and nutrient-rich recipe that's perfect for busy days! Made with hearty cooked black beans, protein-rich quinoa, and vibrant veggies like spinach, bell peppers, and sweet corn, this dish not only delivers on taste but also boosts your protein intake without any meat. Seasoned with aromatic spices like cumin and chili powder, it's wrapped in a warm whole wheat tortilla and topped with creamy avocado, tangy Greek yogurt, and melted cheddar cheese for a satisfying, well-rounded meal. Ready in just 30 minutes, this vegetarian burrito recipe is ideal for meal prep, quick lunches, or easy dinners. Serve with a sprinkle of fresh cilantro for a bright finish and enjoy a nutritious, delicious bite that fuels your day.
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Recipe Information
Ingredients
- 4 pieces Large whole wheat tortillas
- 1.5 cups Cooked black beans
- 1 cup Cooked quinoa
- 2 cups Fresh spinach
- 1 cup Bell peppers (red, yellow, or green), diced
- 0.5 cup Sweet corn kernels (fresh or frozen)
- 0.5 cup Cherry tomatoes, halved
- 0.75 cup Shredded cheddar cheese
- 0.5 cup Greek yogurt (plain, optional as a topping)
- 1 piece Avocado, sliced
- 0.25 cup Red onion, finely diced
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional for garnishing)
Instructions
Heat a large skillet over medium heat and add the olive oil.
Add the diced red onion and bell peppers to the skillet. Sauté for 4–5 minutes until the vegetables start to soften.
Stir in the ground cumin, chili powder, salt, and black pepper. Cook for another 1–2 minutes until fragrant.
Add the cooked black beans, cooked quinoa, and sweet corn to the skillet. Stir everything together and cook for 3–4 minutes, allowing the flavors to combine and the mixture to heat through.
Remove the skillet from the heat and set aside.
Warm the whole wheat tortillas in a dry pan or microwave for a few seconds until pliable.
Lay one tortilla flat on a clean surface. Layer about 1/4 cup of spinach as the base, followed by a generous scoop of the bean and quinoa mixture.
Top the filling with some halved cherry tomatoes, shredded cheddar cheese, sliced avocado, and a spoonful of Greek yogurt, if desired.
Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito. Repeat with the remaining tortillas and fillings.
Serve the burritos immediately, garnished with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
2349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 3715 mg | 162% | |
| Total Carbohydrate | 307.6 g | 112% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 27.3 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1182 mg | 91% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3657 mg | 78% | |
*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.
