Vegan Classic Tortilla Burrito
Experience the wholesome flavors of our Vegan Classic Tortilla Burrito, a plant-based twist on a beloved favorite. Packed with protein-rich black beans, hearty brown rice, and sweet corn, this recipe is brimming with color and nutrition. A sauté of red bell peppers, onions, and garlic enhances the filling with a savory, aromatic depth, while fresh cilantro and lime juice add a zesty finish. Spiced with cumin and chili powder, this burrito strikes the perfect balance between comforting and vibrant. Topped with creamy avocado slices and wrapped in warm, pliable tortillas, it's an easy-to-assemble, 35-minute meal ideal for lunch or dinner. Perfect for vegans and anyone craving a flavorful, family-friendly meal, this burrito recipe is as satisfying as it is simple.
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Recipe Information
Ingredients
- 4 pieces large flour tortillas
- 2 cups cooked brown rice
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn kernels, drained
- 1 piece red bell pepper, diced
- 1 piece yellow onion, diced
- 2 pieces garlic cloves, minced
- 1 piece avocado, sliced
- 0.5 cup fresh cilantro, chopped
- 1 piece lime, juiced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Heat one tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet and sauté for about 5 minutes, until the onion becomes translucent.
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Stir in the black beans, corn, chili powder, cumin, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until heated through.
Remove the skillet from heat and stir in the chopped cilantro and lime juice.
Warm the tortillas in a dry pan over medium heat for about 30 seconds on each side, until pliable.
To assemble the burritos, lay a warm tortilla on a flat surface.
Spoon about 1/2 cup of brown rice and 1/4 of the bean mixture onto the center of the tortilla.
Top with sliced avocado.
Fold in the sides of the tortilla and roll it up tightly from the bottom.
Repeat with the remaining tortillas and filling.
Serve immediately or wrap the burritos in foil to keep warm.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4570 mg | 199% | |
| Total Carbohydrate | 329.1 g | 120% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 25.9 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3182 mg | 68% | |
*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.
