Vegetarian Chipotle Chicken Burrito
Savor the bold, smoky flavors of our Vegetarian Chipotle Chicken Burrito, a plant-based twist on a classic favorite! This quick and easy recipe features tender plant-based chicken pieces marinated in a zesty blend of chipotle peppers, lime juice, cumin, and smoked paprika, then cooked to perfection for a deliciously spicy kick. Wrapped in a soft flour tortilla, you'll find layers of fluffy rice, hearty black beans, crisp lettuce, juicy diced tomatoes, creamy sour cream, and gooey melted cheddar cheese—all topped with a sprinkle of fresh cilantro for a vibrant finish. With just 20 minutes of prep and 15 minutes of cooking time, this vegetarian burrito is perfect for weeknight dinners or meal prepping. Packed with flavor and loaded with nutritious ingredients, it’s sure to satisfy vegetarians and meat lovers alike. Keywords: vegetarian chipotle chicken burrito, plant-based dinner recipe, vegetarian burrito with chipotle, easy weeknight vegetarian recipe.
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Recipe Information
Ingredients
- 1 package plant-based chicken pieces
- 2 tablespoons olive oil
- 2 tablespoons chipotle peppers in adobo sauce
- 2 cloves garlic
- 1 whole lime
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 1 can black beans
- 2 cups cooked rice
- 4 pieces large flour tortillas
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 cup fresh cilantro
Instructions
Finely chop the garlic cloves.
In a medium bowl, combine the chopped garlic, 2 tablespoons of chipotle peppers in adobo sauce, the juice of 1 lime, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 0.5 teaspoon of salt.
Add the plant-based chicken pieces to the bowl and toss to coat. Let marinate for at least 15 minutes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the marinated plant-based chicken pieces to the skillet and cook for 5-7 minutes until heated through and slightly browned.
Rinse and drain the black beans.
Lay out the 4 flour tortillas.
Evenly divide the cooked rice, black beans, plant-based chicken, shredded lettuce, diced tomatoes, shredded cheddar cheese, and sour cream among the tortillas.
Fold the sides of the tortilla over the filling, then roll up tightly from the bottom.
Chop the fresh cilantro and sprinkle over the rolled burritos before serving.
Nutrition Facts
Calories |
2851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 5938 mg | 258% | |
| Total Carbohydrate | 318.3 g | 116% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 24.8 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1729 mg | 133% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 1765 mg | 38% | |
*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.
