Description
Quick and healthy vegan burrito wraps filled with rice, black beans, veggies, and avocado.
Ingredients
Scale
- 4 large flour tortillas
- 2 cups cooked rice
- 2 cans black beans (drained)
- 1 onion, sliced
- 2 bell peppers, sliced
- 1 cup corn (optional)
- 1 avocado, sliced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Fresh cilantro
- 1 lime
Instructions
- Cook rice according to package instructions and set aside.
- Sauté onion and bell peppers in olive oil until soft, about 5-7 minutes.
- Heat black beans with cumin, chili powder, garlic powder, and smoked paprika until warm, about 5 minutes.
- Warm each tortilla in a skillet or microwave to make them pliable.
- Layer a tortilla with rice, black beans, sautéed vegetables, avocado, corn, cilantro, and lime juice.
- Roll the tortilla tightly, folding in the sides as you go.
- Toast in a skillet for 2-3 minutes until golden and crispy, if desired.
Notes
For extra flavor, marinate the veggies in lime juice and spices before sautéing. Substitute black beans with pinto beans or chickpeas if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg