Ingredients (Serves 4)
- For the burrito filling:
- 1 tablespoon olive oil (or avocado oil)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 medium bell pepper (red, yellow, or green), diced
- 1 cup cooked black beans (or 1 can, drained and rinsed)
- 1 cup cooked rice (brown or white)
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings:
- Salsa or pico de gallo
- Fresh avocado slices or guacamole
- Shredded lettuce or baby spinach
- Vegan cheese or nutritional yeast
- Fresh cilantro, chopped
- Lime wedges
- Wrap:
- 4 large whole wheat or gluten-free tortillas
Instructions
- Prepare the filling:
- Heat the oil in a large skillet over medium heat.
- Add the onion and sauté for 2-3 minutes until softened.
- Stir in the garlic and bell pepper, cooking for another 2-3 minutes.
- Add the black beans, rice, corn, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
- Assemble the burrito:
- Warm the tortillas in a dry skillet or microwave for pliability.
- Place a portion of the filling onto each tortilla.
- Add desired toppings, such as salsa, avocado, lettuce, or cilantro.
- Wrap the burrito:
- Fold the sides of the tortilla inwards, then roll it tightly from the bottom.
- Serve immediately or lightly toast the burrito on a skillet for added crunch.
Nutritional Information (Per serving, approximate)
- Calories: 320 kcal
- Protein: 12 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Sugar: 3 g
- Fat: 8 g
- Saturated Fat: 1 g
- Sodium: 420 mg
- Iron: 3 mg
- Vitamin C: 20 mg
The post Vegan Black Bean Burrito appeared first on Dieter24.
