Vegan Burrito
Bursting with vibrant flavors and wholesome ingredients, this Vegan Burrito is the ultimate plant-based meal for any occasion. Packed with protein-rich black beans, nutritious quinoa, and a medley of sautéed fresh vegetables, this recipe offers a hearty and satisfying twist on the classic burrito. Seasoned with smoky cumin and zesty chili powder, the filling is balanced by creamy avocado slices, crunchy shredded lettuce, and a hint of tangy lime juice. Perfectly wrapped in warm flour tortillas, these burritos are not only quick and easy to make in just 30 minutes, but they're also customizable and ideal for meal prep. Whether you're seeking a fiber-rich lunch, a family-friendly dinner, or a portable picnic treat, this Vegan Burrito recipe guarantees a deliciously satisfying, 100% plant-based meal.
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Recipe Information
Ingredients
- 1 cup Black beans, drained and rinsed
- 1 cup Quinoa, cooked
- 1 tablespoon Olive oil
- 1 medium Red bell pepper, chopped
- 0.5 medium Red onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 cup Sweet corn kernels, thawed if frozen
- 1 tablespoon Fresh lime juice
- 0.25 cup Fresh cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 4 pieces Large flour tortillas
- 1 medium Avocado, thinly sliced
- 1 cup Shredded lettuce
- 0.5 cup Salsa
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped red bell pepper and red onion to the skillet. Sauté for about 5 minutes or until the vegetables are soft.
Stir in the minced garlic, ground cumin, and chili powder. Cook for another minute until the garlic is fragrant.
Add the black beans and corn to the skillet. Cook and stir for another 3 minutes or until heated through.
Stir in the cooked quinoa, lime juice, chopped cilantro, salt, and black pepper. Mix until well combined.
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side or until warm and pliable.
To assemble the burritos, place an equal amount of the bean and quinoa mixture onto each tortilla, leaving space around the edges.
Top with sliced avocado, shredded lettuce, and a spoonful of salsa.
Fold the sides of the tortilla over the filling, then roll the burrito tightly from one end to the other.
Serve immediately or wrap in foil for a packed lunch or picnic. Enjoy your delicious vegan burrito!
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3694 mg | 161% | |
| Total Carbohydrate | 281.6 g | 102% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 26.3 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3170 mg | 67% | |
*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.
