Soy-Free Vegetable Burrito
Elevate your lunch or dinner routine with this vibrant Soy-Free Vegetable Burrito! Packed with colorful veggies like zucchini, red bell pepper, and onion, combined with hearty black beans, flavorful spices, and fluffy rice, this recipe delivers a delicious and nutritious punch without a hint of soy. The filling is nestled inside warm, soy-free flour tortillas and topped with creamy avocado, crisp shredded lettuce, and a squeeze of fresh lime for a bright, zesty finish. Perfect for busy weeknights or meal prepping, these burritos are quick to assemble, taking only 35 minutes from prep to plate. Whether you’re catering to dietary restrictions or simply looking for a wholesome, plant-based option, this flavor-packed burrito is guaranteed to satisfy.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 3 cloves Garlic cloves, minced
- 2 cups Cooked white or brown rice
- 1.5 cups Cooked black beans, drained and rinsed
- 1 cup Canned diced tomatoes, drained
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Sea salt
- 0.25 cup Fresh cilantro, chopped
- 4 pieces Large flour tortillas (ensure soy-free)
- 1 cup Lettuce, shredded
- 1 large Avocado, sliced
- 4 wedges Lime wedges
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Sauté for 3-4 minutes until softened.
Stir in the zucchini and cook for another 3 minutes until the zucchini begins to soften.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the cooked rice, black beans, and drained diced tomatoes to the skillet. Stir to combine.
Sprinkle the chili powder, ground cumin, paprika, and sea salt over the mixture. Stir well to evenly coat the vegetables.
Cook the mixture for 5-7 minutes, stirring occasionally, until heated through and well combined.
Remove the skillet from heat and stir in the fresh chopped cilantro.
Warm the flour tortillas in a dry skillet or microwave until pliable.
To assemble, place a tortilla on a flat surface. Add a generous scoop of the vegetable and rice mixture to the center.
Top with shredded lettuce and a few avocado slices.
Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito.
Repeat the process with the remaining tortillas and filling.
Serve the burritos with lime wedges on the side and enjoy!
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3522 mg | 153% | |
| Total Carbohydrate | 367.3 g | 134% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 29.0 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 4093 mg | 87% | |
*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.
