Vegan Smothered Burrito
Indulge in the ultimate comfort food with this hearty and flavorful Vegan Smothered Burrito recipe! Packed with vibrant vegetables like zucchini, red bell pepper, and red onion, this plant-based dish is bulked up with protein-rich black beans and fluffy quinoa. Seasoned with warming spices like chili powder and cumin, these burritos are rolled in soft flour tortillas, generously coated in vegan enchilada sauce, and baked to perfection with gooey vegan cheese on top. Garnished with fresh avocado slices, diced tomatoes, and a sprinkle of cilantro, these smothered burritos are an irresistible combination of creamy, savory, and zesty flavors. Ready in under an hour and serving up to 4, this satisfying vegan meal is perfect for weeknight dinners or casual gatherings. Whether you’re vegan or just looking to enjoy a wholesome, plant-based meal, this recipe is sure to delight every bite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Red onion, chopped
- 3 large Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 15 ounces Black beans, drained and rinsed
- 1 cup Cooked quinoa
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 4 Large flour tortillas
- 1 medium Avocado, sliced
- 1 cup Vegan cheese, shredded
- 0.25 cup Cilantro, chopped
- 1 medium Tomato, diced
- 15 ounces Vegan enchilada sauce
Instructions
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
Add minced garlic, diced red bell pepper, and zucchini to the skillet. Sauté for another 5-7 minutes until the vegetables are softened.
Stir in black beans, cooked quinoa, chili powder, cumin, salt, and pepper. Cook for another 3-4 minutes to blend the flavors.
Preheat your oven to 375°F (190°C).
Lay a tortilla flat and spoon a generous amount of the vegetable-quinoa mixture down the center. Top with a few slices of avocado and a sprinkle of vegan cheese.
Roll up the tortilla, tucking in the ends, and place it seam side down in a baking dish. Repeat with the remaining tortillas.
Pour the vegan enchilada sauce evenly over the rolled burritos in the baking dish, ensuring each one is well-coated.
Sprinkle any remaining vegan cheese over the top of the smothered burritos.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 5-10 minutes, until the cheese is melted and bubbly.
Garnish with chopped cilantro and diced tomato before serving.
Serve warm and enjoy your delicious vegan smothered burrito!
Nutrition Facts
Calories |
2874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6337 mg | 276% | |
| Total Carbohydrate | 363.9 g | 132% | |
| Dietary Fiber | 62.9 g | 225% | |
| Total Sugars | 40.1 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1953 mg | 150% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4431 mg | 94% | |
*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.
