Vegetarian Burrito
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 medium or 4 large burritos
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Calories
331 kcal
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Course
Main Course
Vegetarian Burrito
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Fast and healthy, this vegetarian burrito with black beans, chipotle chili, and feta uses only one pot and is ready in less than 30 minutes!
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Ingredients
- 1 ½ cups cooked brown rice
- 2 tablespoons finely chopped cilantro
- Zest and juice of 1 medium, juicy lime (about 3/4 tsp zest and 2 tablespoons juice)
- 1 tablespoon extra virgin olive oil
- 1 red bell pepper cored and diced
- 1 green bell pepper cored and diced
- 1 small bunch green onions chopped (about 1 cup), divided
- ½ teaspoon kosher salt plus a pinch or two
- ½ teaspoon ground black pepper
- 1 zucchini ends trimmed and diced
- 2 teaspoons ground cumin reduce to 1 teaspoon if sensitive to spice
- ½ teaspoon chipotle chili powder reduce to 1/4 teaspoon if sensitive to spice
- 3 cloves minced garlic or 1 teaspoon garlic powder
- 1 can (15 ounces) black beans rinsed and drained
- ¼ cup of your favorite salsa plus additional for serving
- 4 ounces crumbled Feta cheese
- 6 whole wheat tortillas I used the 8-inch size. You can also use the larger, 9- or 10-inch burrito size for 4 bigger burritos
- 2 medium ripe avocados sliced
- nonstick spray optional for crisping the outside
- non-fat Greek yogurt or sour cream, optional for serving
- Additional lime wedges optional for serving
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Instructions
- If using leftover rice, heat it gently in a saucepan or the microwave with a few tablespoons of water as needed to keep it from drying out (if you are cooking your rice fresh, you’ll need 1/2 cup uncooked and it will already be hot). Stir in the lime zest, lime juice, cilantro, and a pinch of kosher salt. Cover and set aside to keep warm.
- Heat the oil in a large sauté pan over medium heat. Add bell peppers, half of the green onions, salt, and black pepper and sauté until crisp-tender, about 4 minutes.
- Add the zucchini, cumin, and chipotle chili powder. Continue to sauté until the vegetables are tender, about 5 minutes. If it any point the veggies start to stick, drizzle in a little additional oil as needed.
- Add the black beans, salsa, and garlic. Mash the beans a little, using either a fork or the back of a spoon. Cook and stir until the beans are heated through, about 2 to 3 minutes. Stir in the feta and remaining green onions.
- Fill and roll burritos: place your tortilla on a work surface and top with a small scoop of rice (about 1/4 cup for 1 medium burrito), spreading it so that it runs horizontally left to right. Top with about 2/3 cup of the bean filling. Arrange a few avocado slices on top. Fold the left and right edges of the tortilla up and partially over the filling towards the middle. Keeping the sides folded in, lift the bottom edge of the tortilla (the one closest to you) up and over the filling, then tightly roll the burrito away from you to secure.
- If you’d like to crisp the outside of the burrito (HIGHLY recommend), heat a medium nonstick skillet over medium-high heat. Once the skillet is hot, coat with nonstick spray, then place the burrito in the pan seam-side down. Cook on each side for about 2 minutes, until lightly golden. Repeat with remaining burritos. Slice in half, then enjoy hot with desired toppings.
Notes
- Leftover filling can be refrigerated in an airtight container for up to 5 days. Rewarm filling and fill burritos just before serving.
- The recipe written as is will have a bit of a kick to it. If you are sensitive to spice, reduce the spices as indicated in the ingredient list.
Nutrition Information
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Serving
1(of 6) medium burritos
Calories
331kcal
(17%)
Carbohydrates
37g
(12%)
Protein
11g
(22%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
17mg
(6%)
Potassium
862mg
(25%)
Fiber
12g
(48%)
Sugar
4g
(8%)
Vitamin A
1230IU
(25%)
Vitamin C
62mg
(69%)
Calcium
168mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6medium or 4 large burritos
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1(of 6) medium burritos | |
| Calories | 331kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 17mg | 6% |
| Potassium | 862mg | 18% |
| Fiber | 12g | 48% |
| Sugar | 4g | 8% |
| Vitamin A | 1230IU | 25% |
| Vitamin C | 62mg | 69% |
| Calcium | 168mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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