Low Fat Vegetarian Burrito
Experience the perfect blend of flavor, nutrition, and ease with this Low Fat Vegetarian Burrito recipe! Packed with wholesome ingredients like protein-rich black beans, fiber-loaded brown rice, and vibrant veggies including red bell peppers, cherry tomatoes, and fresh spinach, this guilt-free meal offers a satisfying yet health-conscious bite. Enhanced with aromatic spices like cumin and paprika, and finished with zesty lime juice and fresh cilantro, these burritos are ideal for lunch, dinner, or meal prep. Wrapped in soft whole wheat tortillas, they combine heartiness and lightness in every bite, with optional fat-free Greek yogurt for a creamy touch and hot sauce for a hint of heat. Ready in just 30 minutes, this vegetarian recipe is perfect for those seeking a quick, wholesome meal that's packed with flavor and completely low in fat.
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Recipe Information
Ingredients
- 4 pieces Whole wheat tortilla
- 1 cup Black beans (cooked, unsalted)
- 1 cup Cooked brown rice
- 1 medium Red bell pepper (diced)
- 0.5 medium Yellow onion (diced)
- 1 cup Cherry tomatoes (halved)
- 2 cups Fresh spinach leaves
- 2 tablespoons Fresh cilantro (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.25 teaspoon Salt
- 1 whole Lime (juiced)
- 0.25 cup Fat-free plain Greek yogurt (optional)
- 1 teaspoon Hot sauce (optional)
- 3 sprays Olive oil spray
Instructions
Prepare your ingredients: dice the red bell pepper and onion, mince the garlic, chop the cilantro, and halve the cherry tomatoes. Set aside.
Heat a non-stick skillet over medium heat and lightly coat it with 1–2 sprays of olive oil spray.
Add the diced onion and garlic to the skillet. Sauté for 2–3 minutes, or until the onion becomes translucent and fragrant.
Add the diced red bell pepper to the skillet and cook for 3–4 minutes, stirring occasionally, until slightly softened.
Mix in the cooked black beans, brown rice, ground cumin, paprika, and salt. Stir well to combine and heat through for 3–4 minutes.
Add the fresh spinach to the skillet and stir until just wilted, about 1–2 minutes. Remove the skillet from heat.
Warm the whole wheat tortillas in a dry skillet or microwave for 30 seconds to make them pliable.
Assemble the burritos: Place an even amount of the filling mixture onto the center of each tortilla. Top with fresh cherry tomatoes and chopped cilantro. If desired, drizzle with lime juice, a dollop of fat-free Greek yogurt, and a splash of hot sauce.
Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a burrito.
Serve immediately and enjoy your low-fat vegetarian burrito!
Nutrition Facts
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 233.3 g | 85% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 23.0 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 741 mg | 57% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2814 mg | 60% | |
*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.
