Summer Veggie Burritos
Packed with vibrant summer vegetables and zesty spices, these Summer Veggie Burritos are the ultimate quick and healthy meal for any occasion. Featuring a medley of zucchini, yellow squash, red bell pepper, and corn, sautéed to tender perfection and seasoned with smoky paprika, cumin, and chili powder, this recipe bursts with bold, fresh flavors. Black beans add a hearty, protein-packed touch, while lime juice and cilantro give a bright, citrusy finish. Wrapped in warm, pliable tortillas and customizable with shredded cheese or a dollop of tangy sour cream, these vegetarian burritos are as versatile as they are delicious. Ready in just 30 minutes, they’re perfect for meal prep, lunch on-the-go, or a light yet satisfying dinner.
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Recipe Information
Ingredients
- 4 pieces large flour tortillas
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium red bell pepper
- 1 small red onion
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans (cooked or canned, drained and rinsed)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons fresh cilantro (chopped)
- 1 whole lime (juiced)
- 1 cup shredded cheese (optional)
- 0.5 cup sour cream or Greek yogurt (optional)
Instructions
Wash and prepare all vegetables by slicing the zucchini, yellow squash, red bell pepper, and red onion into thin strips.
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the red onion and sauté for 2-3 minutes until slightly softened.
Add the zucchini, yellow squash, and red bell pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Stir in the corn kernels, black beans, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 2-3 minutes until heated through.
Turn off the heat and stir in the lime juice and fresh cilantro.
Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Assemble the burritos by placing an equal portion of the veggie mixture onto the center of each tortilla. Optionally, add shredded cheese and sour cream or Greek yogurt.
Fold the sides of the tortilla over the filling, then roll it tightly from the bottom to form a burrito.
Serve immediately or wrap in foil for an on-the-go meal.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3612 mg | 157% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 40.1 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2358 mg | 50% | |
*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.
