Revolutionary Burritos
Take your taste buds on a flavorful journey with these Revolutionary Burritos—a perfect fusion of fresh, satisfying ingredients wrapped in warm, toasty tortillas. Packed with fluffy rice, hearty black beans, melty cheese, and your choice of tender grilled chicken or tofu, these burritos are a complete meal in every bite. The sautéed bell peppers, sweet corn, and a sprinkle of bold spices like cumin and chili powder create a vibrant medley of flavors, perfectly complemented by creamy guacamole, zesty salsa, and a dollop of sour cream. Whether you're enjoying them fresh off the skillet or as a meal on the go, these burritos are as easy to prepare as they are irresistible. Perfect for family dinners or meal prep, this versatile recipe is a game-changer for burrito lovers everywhere.
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Recipe Information
Ingredients
- 4 pieces large flour tortillas
- 2 cups cooked white or brown rice
- 1 cup canned black beans
- 1 cup shredded cheddar or Monterey Jack cheese
- 0.5 cup salsa (mild, medium, or hot)
- 0.75 cup guacamole or mashed avocado
- 2 pieces chicken breast, grilled and sliced (or substitute with tofu for a vegetarian option)
- 1 cup bell peppers, thinly sliced
- 0.5 cup sweet corn (canned or fresh)
- 0.25 cup cilantro, chopped
- 0.5 cup sour cream
- 1 tablespoon olive oil
- 0.5 teaspoon ground cumin
- 0.25 teaspoon chili powder
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Heat the olive oil in a large skillet over medium heat. Add the sliced bell peppers and sauté for 5 minutes until softened.
Sprinkle the bell peppers with cumin, chili powder, salt, and pepper. Cook for an additional 2 minutes to release the spices' aromas. Remove from heat and set aside.
Warm the tortillas in a dry skillet or microwave for 15-20 seconds to make them pliable.
Lay one tortilla flat and spread a line of guacamole down the center, leaving about an inch of space on each side for folding.
Layer the cooked rice, black beans, shredded cheese, grilled chicken slices (or tofu), sautéed bell peppers, and a sprinkle of sweet corn.
Top with a spoonful of salsa, a dollop of sour cream, and a sprinkle of chopped cilantro.
Carefully fold in the sides of the tortilla, then roll it up tightly to secure the filling. Repeat with the remaining tortillas and fillings.
Optional: Heat a clean skillet over medium heat and place the wrapped burrito seam side down. Cook for 1-2 minutes on each side to toast the tortilla and seal the burrito.
Serve immediately with extra salsa, sour cream, and guacamole on the side.
Nutrition Facts
Calories |
2988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 4217 mg | 183% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 34.3 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1447 mg | 111% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3792 mg | 81% | |
*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.
