Vegetarian Burrito
Packed with vibrant flavors and wholesome ingredients, this Vegetarian Burrito recipe is a quick and satisfying meal perfect for busy weeknights or meal prep. Featuring hearty black beans, zesty lime-cilantro rice, sautéed bell peppers, sweet corn, creamy avocado, and a melty Mexican cheese blend, each bite bursts with a satisfying combination of textures and spices. Wrapped in a warm tortilla and garnished with salsa, sour cream, and a sprinkle of fresh cilantro, this recipe offers a delicious, meat-free twist on a classic burrito. With just 15 minutes of prep time and 20 minutes of cooking, this easy vegetarian dinner is perfect for feeding a family of four. Serve with extra salsa or hot sauce on the side to customize the heat, and enjoy a fuss-free, flavor-packed meal that will leave everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 large 10-inch Tortilla
- 15 oz can Black beans, cooked and drained
- 2 cups White or brown rice, cooked
- 0.5 cup Red onion, diced
- 1 medium Bell pepper, diced
- 0.5 cup Corn kernels
- 1 cup Mexican blend cheese, shredded
- 0.5 cup Sour cream
- 0.25 cup Cilantro, chopped
- 0.5 cup Salsa
- 1 large Avocado, diced
- 1 whole Lime, juiced
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat the olive oil in a medium skillet over medium heat.
Add the diced red onion and bell pepper to the skillet and sauté for about 5 minutes until the vegetables are softened.
Stir in the cooked black beans, ground cumin, chili powder, salt, and black pepper. Cook for another 5 minutes until the beans are heated through and well-seasoned with the spices.
In a separate bowl, mix the cooked rice with half of the chopped cilantro and the juice of half a lime. Stir well to combine.
Warm the tortillas in a dry skillet over medium-high heat for about 30 seconds per side until they are pliable.
To assemble the burritos, lay a tortilla flat and add a quarter of the rice mixture in the center of the tortilla.
Top with a quarter of the bean and vegetable mixture, a spoonful of corn, a sprinkle of cheese, a heaping tablespoon of sour cream, a tablespoon of salsa, and a quarter of the diced avocado.
Squeeze a little lime juice over the filling and sprinkle on some of the remaining chopped cilantro.
Fold in the sides of the tortilla, then roll it up from bottom to top, tucking the ends in as you go.
Repeat the process with the remaining tortillas and filling ingredients.
Serve the burritos immediately, with extra salsa, lime wedges, and optional hot sauce on the side.
Nutrition Facts
Calories |
2564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 3778 mg | 164% | |
| Total Carbohydrate | 315.6 g | 115% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 35.0 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1438 mg | 111% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3062 mg | 65% | |
*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.
