Vegetable Burritos
Bursting with vibrant flavors and wholesome ingredients, these Vegetable Burritos make the perfect quick and healthy meal for any time of day. Packed with seasoned sautéed vegetables, hearty black beans, fluffy rice, and melty shredded cheese, all wrapped in warm, soft flour tortillas, this recipe delivers a satisfying bite every time. The combination of chili powder, cumin, and paprika brings a bold and smoky kick, while optional toppings like fresh cilantro, creamy sour cream, and tangy salsa add customizable flair. Whether you're meal prepping for a busy week or craving a fresh and filling lunch or dinner idea, these vegetarian burritos are easy to prepare in under 35 minutes and are sure to become a household favorite.
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Recipe Information
Ingredients
- 4 large pieces flour tortillas
- 2 tablespoons olive oil
- 1 small, diced onion
- 2 medium, diced bell peppers (red, yellow, or green)
- 1 small, diced zucchini
- 2 minced garlic cloves
- 1 cup, cooked (or one 15-ounce can, drained and rinsed) black beans
- 1 cup cooked rice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded cheese (cheddar or Mexican blend)
- 0.5 cup salsa
- 0.25 cup sour cream (optional)
- 2 tablespoons, chopped fresh cilantro (optional)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 2-3 minutes until translucent.
Stir in the bell peppers, zucchini, and minced garlic, and sauté for an additional 5-7 minutes until the vegetables are tender.
Add the black beans, cooked rice, chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir everything together and cook for 3-4 minutes until heated through. Remove from heat.
Warm the tortillas either in a dry skillet over medium heat for 20-30 seconds on each side or by wrapping them in foil and placing them in a low oven for a few minutes.
Place a generous scoop of the vegetable mixture in the center of each tortilla.
Sprinkle shredded cheese over the filling, followed by a spoonful of salsa. Add sour cream and fresh cilantro if desired.
Fold the sides of the tortilla over the filling, then roll from the bottom to form a burrito.
Serve immediately, or wrap tightly in foil for a portable meal.
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 4558 mg | 198% | |
| Total Carbohydrate | 244.4 g | 89% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 26.3 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1468 mg | 113% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1676 mg | 36% | |
*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.
