Vegetarian Burritos
These hearty and flavor-packed vegetarian burritos are a true celebration of fresh ingredients and bold spices, perfect for a quick weeknight meal or on-the-go lunch. Filled with a vibrant mix of sautéed bell peppers, red onions, black beans, and sweet corn, they’re seasoned with aromatic cumin and chili powder for a satisfying depth of flavor. Layers of fluffy rice, creamy avocado, tangy lime juice, and a generous dollop of salsa bring irresistible texture and brightness, while optional shredded cheddar and cilantro add the finishing touch. Ready in just 35 minutes and easily customizable, these burritos are a delicious vegetarian recipe that will please the whole family. Serve them warm or wrap them up for a portable meal—perfect for busy days!
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Recipe Information
Ingredients
- 6 pieces Flour tortillas
- 2 cups Cooked white or brown rice
- 1.5 cups Black beans (cooked or canned, drained and rinsed)
- 1 medium Bell pepper (any color, diced)
- 1 medium Red onion (diced)
- 1 cup Fresh corn kernels
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 2 tablespoons Lime juice
- 1 cup Shredded cheddar cheese (optional)
- 0.5 cup Fresh cilantro (chopped, optional)
- 1 large Avocado (sliced or diced)
- 1 cup Salsa
Instructions
Heat a large skillet over medium heat and add the olive oil.
Sauté the diced red onion and bell pepper in the skillet for 4-5 minutes until softened.
Add the garlic, ground cumin, chili powder, and salt to the skillet. Stir well and cook for 1-2 minutes until fragrant.
Mix in the black beans and corn kernels, and cook for another 3-4 minutes to heat through. Remove the skillet from heat and squeeze in the lime juice. Stir to combine and set aside the mixture.
Warm the tortillas in a dry skillet or microwave to make them pliable.
Assemble the burritos by placing a scoop of cooked rice in the center of each tortilla, followed by the sautéed vegetable and bean mixture.
Top with shredded cheddar cheese (if using), avocado slices, salsa, and chopped cilantro.
Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a burrito.
Serve immediately or wrap in foil for later. Enjoy!
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 825 mg | 36% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 5.5 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 250 mg | 19% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 750 mg | 16% | |
*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.
