Veggie Burrito
Wholesome, vibrant, and packed with flavor, this Veggie Burrito recipe is a plant-based delight that’s perfect for busy weeknights or meal prep. Featuring tender sautéed bell peppers, zucchini, and red onion, combined with protein-rich black beans and fluffy brown rice, every bite is bursting with hearty goodness. Seasoned with aromatic spices like ground cumin and chili powder, these burritos offer a satisfying smoky kick. Creamy mashed avocado, zesty lime, and fresh cilantro add a refreshing layer, while optional shredded cheese and salsa enhance the flavor even further. Wrapped in soft, warm flour tortillas, these customizable veggie burritos come together in under 35 minutes, making them a delicious, healthy meal that will please vegetarians, vegans, and burrito lovers alike. Perfect for lunch, dinner, or any occasion, this recipe is a celebration of fresh ingredients and bold flavors!
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Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 2 cups Cooked brown rice
- 1 can Black beans (drained and rinsed)
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 small Red onion
- 1 medium Zucchini
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro (chopped)
- 1 large Avocado
- 1 large Lime
- 0.5 cup Salsa
- 0.5 cup Shredded cheese (optional)
Instructions
Dice the red bell pepper, yellow bell pepper, red onion, and zucchini into small, uniform pieces.
In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for about 2 minutes until it's translucent.
Add the diced bell peppers and zucchini to the skillet and continue to sauté for another 5 minutes until the vegetables are tender.
Stir in the black beans, ground cumin, chili powder, and salt. Cook for another 3 minutes, ensuring everything is coated with the spices.
Remove the mixture from heat and stir in the chopped cilantro. Set aside.
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
In a small bowl, mash the avocado and season with a pinch of salt and a squeeze of lime juice.
To assemble the burritos, lay each tortilla flat and spread a spoonful of mashed avocado in the center.
Add a scoop of brown rice on top of the avocado, followed by the sautéed vegetable and bean mixture.
Top with salsa, a sprinkle of shredded cheese (if using), and a squeeze of fresh lime juice.
Fold the sides of the tortilla over the filling, then roll it up tightly into a burrito.
Serve immediately and enjoy a fresh, wholesome, and flavorful veggie burrito!
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 7.9 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1062 mg | 23% | |
*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.
