Soy-Free Veggie Burrito
Looking for a wholesome, satisfying meal that’s packed with plant-based goodness and free of soy? This Soy-Free Veggie Burrito is a vibrant medley of colorful bell peppers, zucchini, sweet corn, and hearty black beans, all perfectly seasoned with cumin, paprika, and a hint of chili powder. Built on a base of fluffy white or brown rice and nestled inside warm flour tortillas, each burrito is elevated with creamy avocado slices, fresh cilantro, and a zesty squeeze of lime. Ready in just 30 minutes, this recipe is perfect for a quick and healthy weeknight dinner or a meal-prep staple. Customize it to your taste and enjoy a fresh, flavorful, and filling dish that’s naturally vegetarian, soy-free, and bursting with Tex-Mex flair.
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Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 2 cups Cooked white or brown rice
- 1.5 cups Black beans (canned, drained, and rinsed)
- 2 medium Bell peppers (any color, diced)
- 1 medium Zucchini (diced)
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 small Red onion (diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large Avocado (sliced)
- 0.25 cup Fresh cilantro (chopped)
- 1 large Lime (cut into wedges)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced red onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced bell peppers, zucchini, and corn kernels to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Sprinkle in the cumin, paprika, chili powder, salt, and black pepper. Mix well to coat the vegetables evenly with the spices. Remove from heat.
Warm the flour tortillas in a dry skillet or microwave until pliable.
Assemble the burritos: On each tortilla, first layer 1/2 cup of cooked rice, followed by 1/3 cup of black beans, a generous scoop of the cooked veggie mixture, and a few slices of avocado.
Sprinkle each burrito with fresh cilantro and give a squeeze of lime juice for added flavor.
Fold the sides of the tortilla inward, then roll it up tightly from the bottom to create a burrito.
Optional: If desired, lightly sear the burritos in a skillet with the remaining 1 tablespoon of olive oil to create a crispy outer layer.
Serve immediately with extra lime wedges on the side. Enjoy your soy-free veggie burrito!
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3145 mg | 137% | |
| Total Carbohydrate | 358.9 g | 131% | |
| Dietary Fiber | 55.0 g | 196% | |
| Total Sugars | 32.8 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3839 mg | 82% | |
*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.
