Rock N Mole Veggie Burritos
Introducing Rock N Mole Veggie Burritos—a bold and flavor-packed twist on classic burritos that’s perfect for plant-based eaters and Mexican food lovers alike. These vibrant burritos feature smoky roasted zucchini, red bell pepper, and onion seasoned with cumin and chili powder, all nestled alongside fluffy rice, tender black beans, and crisp shredded lettuce. The star of the dish is the decadent avocado mole sauce, a unique blend of creamy avocado, fresh cilantro, lime juice, and a hint of unsweetened cocoa powder for a subtly rich flavor. Wrapped in warm large flour tortillas and finished with a dollop of zesty salsa, these burritos are easy to prepare and utterly satisfying. Perfect for busy weeknights or casual gatherings, this recipe comes together in just 45 minutes and serves six hearty portions. Try these Rock N Mole Veggie Burritos today to bring a fun, nutrient-packed spin to your mealtime!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 Large flour tortillas
- 2 cups Black beans (cooked or canned)
- 2 cups Cooked white or brown rice
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 medium Yellow onion
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 1 large Avocado
- 0.25 cup Fresh cilantro
- 1 teaspoon Unsweetened cocoa powder
- 2 tablespoons Lime juice
- 1 Garlic clove
- 2 tablespoons Water
- 2 cups Shredded lettuce
- 0.5 cup Salsa
Instructions
Preheat your oven to 425°F (220°C).
Chop the zucchini, red bell pepper, and onion into bite-sized pieces.
Place the chopped vegetables on a baking sheet and drizzle with olive oil. Sprinkle with cumin, chili powder, and salt. Toss to coat evenly.
Roast the vegetables in the oven for 20-25 minutes, or until they are tender and slightly charred.
While the vegetables are roasting, prepare the avocado mole sauce. In a blender or food processor, combine the avocado, cilantro, cocoa powder, lime juice, garlic clove, and water. Blend until smooth and creamy. Add a pinch of salt to taste.
Warm the tortillas in a dry skillet or microwave to make them pliable.
Assemble the burritos: spread a generous spoonful of the avocado mole sauce onto each tortilla. Add a layer of rice, black beans, roasted vegetables, shredded lettuce, and a spoonful of salsa.
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 ingredients.
Serve immediately and enjoy your Rock N Mole Veggie Burritos!
Nutrition Facts
Calories |
2759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9753 mg | 424% | |
| Total Carbohydrate | 428.4 g | 156% | |
| Dietary Fiber | 63.8 g | 228% | |
| Total Sugars | 53.2 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 803 mg | 62% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 4595 mg | 98% | |
*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.
