Vegetarian Chorizo Burrito
Satisfy your Tex-Mex cravings with this bold and flavorful Vegetarian Chorizo Burrito recipe, perfect for a quick weeknight dinner or a hearty lunch! Packed with protein-rich vegetarian chorizo, smoky sautéed onions and garlic, tender black beans, and vibrant bell peppers, this burrito delivers on taste and sustenance. A squeeze of lime, fresh cherry tomatoes, and fragrant cilantro brighten the mix, while creamy avocado and optional sour cream and cheese add the perfect finishing touch. Wrapped in a warm tortilla, this recipe is a healthier, plant-based twist on a classic, ready in just 35 minutes. Perfect for meal preppers and plant-based eaters alike, this easy vegetarian burrito is sure to become your new go-to comfort food!
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Recipe Information
Ingredients
- 8 ounces Vegetarian chorizo
- 2 tablespoons Olive oil
- 1 unit Small onion, chopped
- 2 units Garlic cloves, minced
- 2 cups Cooked white or brown rice
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 unit Red bell pepper, chopped
- 1 cup Cherry tomatoes, halved
- 0.5 cup Fresh cilantro, chopped
- 1 unit Lime, juiced
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 4 units Large flour tortillas
- 1 unit Avocado, sliced
- 0.5 cup Sour cream (optional)
- 1 cup Shredded cheese (optional)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic to the skillet and sauté for 3-4 minutes until the onion is translucent.
Crumbled the vegetarian chorizo into the skillet and cook for another 5 minutes, stirring occasionally, until slightly browned.
Incorporate the cooked rice, black beans, and chopped red bell pepper into the skillet. Stir well to combine.
Cook for an additional 5 minutes until the mixture is heated through and the red pepper is tender.
Add cherry tomatoes, fresh cilantro, lime juice, salt, and ground black pepper to the skillet. Stir to combine and remove from heat.
Warm the flour tortillas in a separate pan over medium heat for about 30 seconds on each side, or wrap them in a damp paper towel and microwave for about 20 seconds.
Assemble the burritos by laying each tortilla flat and spooning about a quarter of the chorizo mixture onto the center of each tortilla.
Top with slices of avocado, and if desired, a dollop of sour cream and a sprinkle of shredded cheese.
Fold the sides of the tortilla over the filling, then roll up tightly from the bottom. Serve immediately.
Nutrition Facts
Calories |
3266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 4716 mg | 205% | |
| Total Carbohydrate | 350.8 g | 128% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 27.8 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1582 mg | 122% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 4032 mg | 86% | |
*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.
