Vegetarian Barbacoa Burrito
Transform your mealtime into a fiesta of bold flavors with this mouthwatering Vegetarian Barbacoa Burrito recipe. Packed with smoky chipotle-spiced lentils and cauliflower, this plant-based twist on traditional barbacoa delivers all the rich, savory depth you’d expect, but in a healthier, meat-free package. Each burrito is layered with fluffy rice, hearty black beans, crisp shredded lettuce, juicy tomatoes, and gooey melted cheese, all wrapped in a warm flour tortilla. A hint of lime juice adds a zesty kick, while optional sour cream lends a creamy finish. Perfect for a quick weeknight dinner or a satisfying lunch, this vegetarian burrito is as nutritious as it is flavorful, ready in under an hour to leave your taste buds dancing! Keywords: vegetarian barbacoa, lentil burrito, plant-based recipe, easy burrito recipe, healthy Mexican dinner.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 units Garlic cloves, minced
- 2 tablespoons Chipotle peppers in adobo, chopped
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 2 teaspoons Smoked paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Vegetable broth
- 2 cups Lentils, cooked
- 2 cups Cauliflower, grated
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 4 units Flour tortillas
- 2 cups Cooked rice
- 1 can Black beans, drained
- 1 cup Shredded lettuce
- 1 cup Diced tomatoes
- 1 cup Shredded cheese
- 0.5 cup Sour cream (optional)
Instructions
Heat olive oil in a large pan over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add chipotle peppers, cumin, oregano, smoked paprika, salt, and pepper to the pan, stirring well.
Pour in the vegetable broth and bring to a simmer.
Add cooked lentils and grated cauliflower to the pan; stir well to combine.
Simmer for 10-15 minutes until the mixture has thickened and the flavors meld.
Stir in soy sauce and lime juice, then remove from heat.
Heat flour tortillas according to package instructions.
To assemble, lay a tortilla flat and layer with 1/2 cup cooked rice, 1/4 cup black beans, and a sufficient amount of vegetarian barbacoa mixture.
Top with shredded lettuce, diced tomatoes, a sprinkle of shredded cheese, and a dollop of sour cream if desired.
Fold in the sides of the tortilla and roll up to enclose the filling.
Repeat with the remaining tortillas and serve immediately.
Nutrition Facts
Calories |
3023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.3 g | 135% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 7156 mg | 311% | |
| Total Carbohydrate | 403.3 g | 147% | |
| Dietary Fiber | 81.1 g | 290% | |
| Total Sugars | 37.1 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1804 mg | 139% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 5376 mg | 114% | |
*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.
