Soy-Free Vegan Burrito
Discover the ultimate guilt-free indulgence with our Soy-Free Vegan Burrito, a satisfying and nutritious twist on the beloved handheld classic. Packed with wholesome ingredients like protein-rich quinoa, black beans, sweet corn, and fresh veggies, this soy-free recipe caters to both vegan and allergen-conscious eaters. Flavored with zesty lime juice, cumin, smoked paprika, and a hint of garlic powder, the filling is perfectly seasoned and bursting with vibrant flavor. Topped with creamy avocado slices and crisp romaine lettuce, this burrito delivers a delightful crunch and creamy finish in every bite. Ideal for quick lunches, make-ahead meals, or transporting on-the-go, this recipe is ready in just 25 minutes—making it perfect for busy lifestyles. Pair it with your favorite vegan sour cream, hot sauce, or salsa for an extra pop of flavor. Healthy, easy, and delicious, this Soy-Free Vegan Burrito is sure to become a weekly favorite!
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Recipe Information
Ingredients
- 1 cup Cooked quinoa
- 1 cup Canned black beans, drained and rinsed
- 0.5 cup Sweet corn kernels (fresh, frozen, or canned)
- 0.5 cup Diced tomatoes
- 0.25 cup Diced red onion
- 2 tablespoons Chopped fresh cilantro
- 1 cup Chopped romaine lettuce
- 1 medium Avocado, sliced
- 1 medium Lime, juiced
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Smoked paprika
- 0.25 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 4 large Flour tortillas (check for vegan and soy-free)
- 1 teaspoon Olive oil
Instructions
In a medium mixing bowl, combine the cooked quinoa, black beans, sweet corn, diced tomatoes, red onion, and chopped cilantro.
Season the mixture with ground cumin, smoked paprika, garlic powder, salt, and the juice of one lime. Toss well to combine.
Heat the olive oil in a skillet over medium heat. Add the quinoa and bean filling mixture to the skillet and sauté for 3-4 minutes until warmed through. Remove from heat.
Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
To assemble the burritos, place a large spoonful of the warmed quinoa and bean filling in the center of each tortilla. Top with chopped romaine lettuce, sliced avocado, and any additional toppings of choice (optional, e.g., vegan sour cream, hot sauce).
Fold in the sides of the tortilla, then roll it tightly from the bottom to form a burrito. Repeat with the remaining tortillas and filling.
Serve immediately, or wrap the burritos in foil for easy transport or storage.
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3003 mg | 131% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 18.8 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2509 mg | 53% | |
*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.
