Vegetarian Chipotle Burrito
Packed with bold flavors and wholesome ingredients, this Vegetarian Chipotle Burrito recipe is a fiesta of taste and nutrition! Smoky chipotle peppers, hearty black beans, and vibrant vegetables come together in a zesty skillet mix, perfectly complemented by lime-infused rice. Tucked into a warm flour tortilla and layered with creamy avocado, crisp lettuce, and optional toppings like cheese or sour cream, these burritos are as customizable as they are delicious. Ready in just 40 minutes, this recipe is ideal for an easy weeknight dinner or a meal-prep favorite. Whether served with a side of salsa or your favorite hot sauce, these vegetarian burritos deliver a satisfying bite every time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons chipotle peppers in adobo sauce, chopped
- 15 ounces black beans, drained and rinsed
- 2 cups cooked white or brown rice
- 1 medium red bell pepper, chopped
- 1 cup corn kernels, fresh or frozen
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.25 cup fresh cilantro, chopped
- 1 large avocado, sliced
- 6 large flour tortillas
- 2 cups lettuce, shredded
- 1 cup shredded cheese (optional)
- 0.5 cup sour cream or Greek yogurt (optional)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chipotle peppers and black beans to the skillet. Stir well to combine and cook for about 5 minutes until heated through.
In a separate bowl, mix the cooked rice with the lime juice and salt. Set aside.
Add the chopped red bell pepper and corn kernels to the bean mixture. Cook for an additional 3-4 minutes until the peppers are slightly softened.
Remove the skillet from the heat and stir in the chopped cilantro.
To assemble the burritos, lay a large tortilla on a flat surface. Spread about 1/3 cup of the rice mixture across the center, leaving about 2 inches of space on each side.
Add about 1/3 cup of the bean mixture over the rice, followed by a few slices of avocado.
Top with shredded lettuce, and if desired, sprinkle some cheese and add a dollop of sour cream or Greek yogurt.
Fold the sides of the tortilla over the filling, then roll from the bottom up to secure the burrito. Repeat with the remaining tortillas and fillings.
Serve the burritos warm, and enjoy your delicious Vegetarian Chipotle Burritos with your choice of salsa or hot sauce on the side.
Nutrition Facts
Calories |
3172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 5098 mg | 222% | |
| Total Carbohydrate | 403.2 g | 147% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 32.9 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1673 mg | 129% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 3851 mg | 82% | |
*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.
