Spring Veggie Burrito Bake
Embrace the flavors of spring with this vibrant and hearty Spring Veggie Burrito Bake! Packed with nutrient-rich brown rice, black beans, sweet corn, and an array of fresh seasonal veggies like zucchini, cherry tomatoes, and spinach, this dish is the ultimate comfort food with a wholesome twist. Rolled in soft flour tortillas, topped with green enchilada sauce and melted Mexican blend cheese, and baked to perfection, this recipe delivers a satisfying blend of smoky, spiced flavors thanks to a touch of cumin and smoked paprika. Perfect for a family dinner or meal prep, this vegetarian-friendly bake is ready in just 45 minutes and pairs beautifully with toppings like avocado, sour cream, or a sprinkle of fresh cilantro. Effortless, cheesy, and bursting with color and taste, this burrito bake is a must-try for busy weeknights or special gatherings!
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Recipe Information
Ingredients
- 2 cups cooked brown rice
- 1 15 oz can black beans, rinsed and drained
- 1 cup cooked corn kernels
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 2 cups baby spinach
- 2 cups shredded Mexican blend cheese
- 6 large flour tortillas
- 2 cups green enchilada sauce
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or a small amount of olive oil.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced zucchini, red bell pepper, and cherry tomatoes. Sauté for 5-6 minutes until softened.
Stir in the ground cumin, smoked paprika, salt, and black pepper. Cook for another minute to toast the spices.
Add the baby spinach to the skillet and stir until wilted, about 2 minutes. Remove the skillet from heat.
In a large mixing bowl, combine the cooked brown rice, black beans, cooked corn, and sautéed vegetable mixture. Mix thoroughly.
Spread 1/2 cup of the green enchilada sauce evenly over the bottom of the prepared baking dish.
Place a large flour tortilla on a flat surface. Scoop about 3/4 cup of the vegetable and rice mixture onto the center of the tortilla. Sprinkle with a small handful of shredded cheese (about 2 tablespoons). Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining green enchilada sauce evenly over the rolled tortillas. Sprinkle the top with the remaining shredded cheese.
Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Carefully remove the dish from the oven and let it cool for 5 minutes before serving. Garnish with your favorite toppings such as chopped cilantro, sliced avocado, or a dollop of sour cream, if desired.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8705 mg | 378% | |
| Total Carbohydrate | 235.0 g | 85% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 24.0 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 707 mg | 54% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2682 mg | 57% | |
*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.
