Vegetable Burrito
Savor the vibrant flavors of this wholesome Vegetable Burrito, a perfect combination of fresh, sautéed vegetables, hearty brown rice, and protein-packed black beans, all seasoned with zesty lime juice and warm spices like cumin and chili powder. Wrapped in a soft, warm tortilla and topped with creamy guacamole, tangy sour cream, and melty cheddar cheese, this burrito is a delicious and satisfying vegetarian meal that's ready in just 35 minutes. Packed with nutrient-rich ingredients like zucchini, red bell pepper, and cherry tomatoes, it’s a healthy and crowd-pleasing option for lunch or dinner. Whether you're meal prepping, hosting a casual get-together, or simply craving something flavorful and comforting, this easy-to-make burrito hits all the right notes!
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Recipe Information
Ingredients
- 4 pieces large flour tortillas
- 2 tablespoons olive oil
- 1 cup red onion, diced
- 1 large red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.5 cup guacamole
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced red onion and sauté for about 2-3 minutes until it becomes translucent.
Add the diced red bell pepper and zucchini to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the corn kernels, black beans, and cooked brown rice. Cook for 3-4 minutes until the mixture is heated through.
Add the cherry tomatoes, fresh cilantro, lime juice, ground cumin, chili powder, salt, and pepper. Stir well to combine and let it cook for another 2 minutes.
Remove the skillet from the heat and set aside.
Warm the tortillas by wrapping them in a damp paper towel and microwaving on high for about 20 seconds or by heating them in a dry skillet over low heat for 1 minute on each side.
Place one warm tortilla on a clean surface and spoon a portion of the vegetable mixture along the center.
Top with shredded cheddar cheese, a dollop of sour cream, and a scoop of guacamole.
Fold in the sides of the tortilla and then roll it up tightly from the bottom to enclose the filling.
Repeat the process with the remaining tortillas and serve the burritos while warm.
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3793 mg | 165% | |
| Total Carbohydrate | 284.6 g | 103% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 45.0 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1041 mg | 80% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3513 mg | 75% | |
*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.
