Description
A delicious and hearty vegan burrito packed with beans, rice, vegetables, and flavorful spices, perfect for a satisfying plant-based meal.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 4 large flour tortillas (gluten-free if needed)
- 1/2 cup salsa
- 1/2 cup guacamole
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the onion and garlic, sauté until fragrant and translucent, about 3-4 minutes.
- Add bell pepper, zucchini, and corn; cook until tender, about 5-6 minutes.
- Stir in black beans and cooked rice. Add cumin, chili powder, salt, and pepper. Mix well and cook for another 2-3 minutes until heated through.
- Warm the tortillas in a dry skillet or microwave.
- Spoon the vegetable and bean mixture into each tortilla.
- Top with salsa and guacamole.
- Roll up the burritos tightly and serve immediately, garnished with fresh cilantro if desired.
Notes
- You can substitute quinoa for rice for extra protein.
- Add hot sauce or jalapeños for a spicier version.
- These burritos can be wrapped in foil and frozen for meal prep.
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
