Soy-Free Vegetarian Burrito
Skip the soy but keep the flavor with this satisfying Soy-Free Vegetarian Burrito recipe! Packed with wholesome brown rice simmered in vegetable broth, spiced black beans, juicy diced tomatoes, and vibrant bell peppers, this burrito is a hearty and nutritious meal that's perfect for vegetarians and anyone avoiding soy. A creamy avocado spread with a zing of lime elevates the layers of shredded lettuce, sweet corn, fresh cilantro, and tangy salsa, ensuring every bite is bursting with flavor. Easy to prepare in under an hour, this versatile dish can be enjoyed hot at home or wrapped up for an on-the-go meal. A must-try for anyone craving a wholesome, plant-based twist on classic burritos!
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Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 1 cup (uncooked) Brown rice
- 2 cups Vegetable broth
- 1.5 cups Black beans (canned, drained and rinsed)
- 1 cup Canned diced tomatoes
- 1 medium Bell pepper (diced)
- 1 cup Corn (frozen or fresh)
- 1 large Avocado
- 0.25 cup Fresh cilantro (chopped)
- 1 medium Lime (juiced)
- 1 tablespoon Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 cup Lettuce (shredded)
- 0.5 cup Salsa
- Hot sauce (optional)
Instructions
Rinse the brown rice under cold water and place it in a saucepan with 2 cups of vegetable broth.
Bring the rice to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes or until the liquid is absorbed and the rice is tender. Fluff with a fork and set aside.
In a skillet, heat the olive oil over medium heat. Add the diced bell pepper and sauté for 3-4 minutes until softened.
Add the black beans, canned diced tomatoes, corn, chili powder, cumin, smoked paprika, salt, and black pepper to the skillet. Stir well and cook for 5-7 minutes until heated through. Remove from heat.
In a small bowl, mash the avocado with lime juice and a pinch of salt to create a creamy spread.
Warm the flour tortillas in a dry skillet or microwave for easier folding.
To assemble each burrito, spread 2-3 tablespoons of mashed avocado onto a tortilla. Layer with a scoop of brown rice, the bean mixture, shredded lettuce, salsa, and a sprinkle of fresh cilantro.
Optional: Drizzle with hot sauce for extra heat.
Fold the sides of the tortilla over the filling, then roll it tightly from the bottom up to form a burrito.
Repeat with the remaining tortillas and filling, then serve immediately, or wrap in foil for a portable meal.
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 5629 mg | 245% | |
| Total Carbohydrate | 325.1 g | 118% | |
| Dietary Fiber | 67.1 g | 240% | |
| Total Sugars | 45.0 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 695 mg | 53% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 5134 mg | 109% | |
*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.
