Vegetarian Beef Bean Rice Burrito
Savor the vibrant flavors of our Vegetarian Beef Bean Rice Burrito, a hearty and satisfying twist on a classic favorite! Packed with protein-rich plant-based ground beef, tender black beans, and fluffy cooked rice, this burrito is seasoned to perfection with smoky cumin, zesty chili powder, and sweet paprika. Enhanced with sautéed bell peppers, onions, and garlic, each bite delivers a burst of wholesome goodness wrapped in a warm tortilla. Topped with creamy avocado, sharp shredded cheddar, and fresh cilantro, these burritos are perfect for a quick lunch or a fuss-free dinner. Serve them with sour cream and salsa for a customizable meal that’s loaded with texture, flavor, and freshness. Ideal for vegetarian and Tex-Mex lovers alike, this recipe is sure to delight your taste buds while being easy to prepare in just 40 minutes!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 cup Onion, finely chopped
- 3 cloves Garlic, minced
- 1 cup Bell pepper, chopped
- 12 ounces Plant-based ground beef
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 cup Black beans, drained and rinsed
- 2 cups Cooked white rice
- 1 tablespoon Lime juice
- 4 Tortillas, large
- 1 cup Shredded cheddar cheese
- 1 Avocado, sliced
- 1 cup Fresh cilantro, chopped
- 1 cup Sour cream
- 1 cup Salsa
Instructions
Heat olive oil in a large skillet over medium heat.
Add chopped onion and minced garlic to the skillet and sauté until the onion is soft and translucent, about 5 minutes.
Stir in the chopped bell pepper and cook for another 3 minutes until the pepper is tender.
Add plant-based ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 5 minutes.
Season the mixture with cumin, chili powder, paprika, and salt. Stir well to evenly coat the ingredients with the spices.
Mix in the black beans, and cook for 2 minutes until heated through.
Remove the skillet from heat and stir in the cooked white rice and lime juice until well combined.
Warm the tortillas in a dry pan or microwave to make them pliable.
Lay a tortilla flat, and spoon about 1/4 of the filling into the center.
Top with shredded cheddar cheese, a few slices of avocado, and a sprinkle of fresh cilantro.
Fold the sides of the tortilla over the filling, then roll the tortilla into a burrito.
Repeat with the remaining tortillas and filling.
Serve the burritos with sour cream and salsa on the side.
Nutrition Facts
Calories |
3402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.8 g | 229% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 7703 mg | 335% | |
| Total Carbohydrate | 332.5 g | 121% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 45.0 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1768 mg | 136% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 3761 mg | 80% | |
*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.
