Low Fat Vegan Burrito
Treat yourself to a guilt-free and nutritious meal with this Low Fat Vegan Burrito recipe that’s packed with vibrant vegetables, hearty black beans, and fragrant seasonings. This delicious burrito combines wholesome ingredients like brown rice, zucchini, and sweet corn, all flavored with a smoky paprika and zesty lime-cilantro dressing, for a satisfying plant-based feast. Wrapped in soft whole wheat tortillas, these burritos are perfect for meal prep or enjoying on the go. Optional toppings like creamy avocado and fresh salsa enhance the flavor and add even more appeal. With minimal prep time and no added oil, this recipe is a health-conscious choice that doesn’t skimp on flavor, making it ideal for a quick lunch or dinner.
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Recipe Information
Ingredients
- 1 cup (uncooked) Brown rice
- 1 cup Black beans (cooked or canned, rinsed and drained)
- 1 medium (diced) Red bell pepper
- 1 medium (diced) Zucchini
- 0.5 cup (fresh or frozen) Sweet corn
- 0.5 cup (halved) Cherry tomatoes
- 0.5 medium (diced) Red onion
- 0.25 cup (finely chopped) Fresh cilantro
- 2 tablespoons Lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 4 small Whole wheat tortillas
- 0.5 medium (optional, sliced for topping) Avocado
- 0.5 cup (optional, for serving) Salsa
Instructions
Cook the brown rice according to package instructions. This usually takes about 25-30 minutes. Set aside once cooked.
In a non-stick skillet over medium heat, sauté the diced red onion, red bell pepper, and zucchini for about 5 minutes, or until they begin to soften. No oil is needed; you can add a tablespoon of water if they start to stick.
Add the sweet corn, black beans, garlic powder, ground cumin, and smoked paprika to the skillet. Stir well and cook for another 5 minutes until everything is heated through and the spices are fragrant.
In a separate small bowl, mix the lime juice and chopped cilantro to create a simple dressing.
Combine the cooked rice, sautéed vegetable mixture, and the lime-cilantro dressing in a large bowl. Stir until evenly mixed.
Lay a whole wheat tortilla flat on a clean surface. Spoon about 1/4 of the rice and vegetable mixture onto the center of the tortilla.
Optional: Add a few slices of avocado and a spoonful of salsa on top of the filling before wrapping the burrito.
Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito. Repeat with the remaining tortillas and filling.
Serve immediately or wrap in foil for a portable meal. Enjoy your low-fat vegan burrito!
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4551 mg | 198% | |
| Total Carbohydrate | 246.9 g | 90% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 38.0 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3066 mg | 65% | |
*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.
