Veggie Burrito

Four colorful veggie burritos wrapped in foil and cut in half to show the vibrant filling of black beans, peppers, corn, and rice, arranged on a wooden cutting board with small bowls of salsa, sour cream, and guacamole, garnished with fresh cilantro and lime wedges

20 minutes

4 servings

Easy

VegetarianHigh FiberHigh ProteinCustomizable

Ingredients

4 large flour tortillas (10-inch)

1 can (15 oz) black beans, drained and rinsed

1 bell pepper, diced

1 medium onion, diced

1 cup corn kernels (frozen or canned)

1 cup cooked rice

1 cup shredded Mexican cheese blend

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 cup salsa

1/4 cup sour cream

1 avocado, sliced

2 tablespoons fresh cilantro, chopped

Nutrition Facts

Per 4 servings

Calories485 kcal

Protein18 g

Carbohydrates68 g

Fat16 g

Fiber12 g

* Nutritional information is approximate and may vary based on ingredients and preparation methods.

Instructions

Prepare Vegetable Filling

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced onion and bell pepper and cook for 5-6 minutes until softened. Add corn, cumin, chili powder, garlic powder, and salt. Cook for 2-3 minutes more until vegetables are tender and spices are fragrant. Remove from heat and set aside.

Pro Tip:

Don't overcook the vegetables - they should still have a slight crunch for better texture in the burrito

Heat Beans and Rice

In a medium saucepan, heat the black beans over medium heat for 3-4 minutes until warmed through. Season with a pinch of salt and cumin. Warm the cooked rice in microwave for 1-2 minutes or in a separate pan. Warm tortillas by wrapping in damp paper towels and microwaving for 30 seconds, or heating individually in a dry skillet for 30 seconds per side.

Pro Tip:

Warm tortillas are much easier to roll and less likely to tear when wrapping the burrito

Assemble the Burritos

Place a warm tortilla on a flat surface. Add 1/4 cup rice in center of tortilla, leaving 2 inches on each side. Top with 1/4 of the vegetable mixture, 1/4 of the black beans, and 1/4 cup shredded cheese. Add 1 tablespoon salsa and any desired toppings. Fold in the sides, then roll tightly from bottom to top.

Pro Tip:

Don't overfill the burrito - less filling makes it easier to roll and prevents tearing

Finish and Serve

Repeat assembly process for remaining 3 burritos. Wrap each burrito tightly in aluminum foil to help hold shape and keep warm. Cut each burrito in half diagonally if desired for serving. Serve immediately with sour cream, sliced avocado, extra salsa, and chopped cilantro on the side.

Pro Tip:

These burritos can be made ahead and refrigerated for up to 2 days, then reheated in microwave for 1-2 minutes