Sugar-Free Vegan Burrito
Satisfy your cravings for a flavorful and nutritious meal with this Sugar-Free Vegan Burrito! Packed with protein-rich black beans, hearty brown rice, and vibrant sautéed vegetables like zucchini and red bell peppers, this recipe is a wholesome delight. The warm spiced filling, seasoned with cumin, smoked paprika, and chili powder, is nestled in soft whole wheat or gluten-free tortillas and topped with creamy avocado, fresh cilantro, and a squeeze of lime. Perfect for meal prep or a quick grab-and-go option, this burrito is entirely plant-based, sugar-free, and easy to make in under 40 minutes. Whether you’re embracing vegan living or simply looking for a healthy, satisfying meal, this burrito recipe delivers on flavor, texture, and nutrition.
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Recipe Information
Ingredients
- 4 pieces Whole wheat or gluten-free tortillas
- 1.5 cups Cooked black beans
- 1 cup Cooked brown rice
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 medium Yellow onion, diced
- 3 pieces Garlic cloves, minced
- 1 large Avocado, sliced
- 0.25 cup Fresh cilantro, chopped
- 1 large Lime, cut into wedges
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Stir in the diced red bell pepper and zucchini. Cook for an additional 5-7 minutes until the vegetables are tender.
Add the cooked black beans, cooked brown rice, cumin, smoked paprika, chili powder, salt, and black pepper to the skillet. Stir well to combine and heat through for about 3-4 minutes. Remove from heat.
Warm the tortillas on a dry skillet for 30 seconds on each side or microwave them for a few seconds to make them pliable.
Lay one tortilla flat on a clean surface. Spoon a portion of the black bean and vegetable filling into the center.
Top the filling with sliced avocado, chopped cilantro, and a squeeze of lime juice.
Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a burrito. Repeat with the remaining tortillas and filling.
Serve immediately with extra lime wedges on the side or wrap in foil for a grab-and-go meal.
Nutrition Facts
Calories |
1811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 255.5 g | 93% | |
| Dietary Fiber | 63.1 g | 225% | |
| Total Sugars | 21.3 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3679 mg | 78% | |
*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.
