VEGAN BURRITO
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The Simple Veganista · by Julie | The Simple Veganista★ 5.0

VEGAN BURRITO

NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 27%
CARBS 79G63% OF CAL
8G FIBER61G OTHER10G TOTAL SUGAR
FAT 16G28% OF CAL
7G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan burrito filled with black beans, corn, quinoa, avocado, and lettuce with a tomato-based sofrito. It's quick, satisfying, and works for any meal of the day.

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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 cup dried rice (white or brown) or quinoa
  • 2 tablespoons olive oil or 1/4 cup water
  • 1/2 large onion, diced
  • 1 green bell pepper, cored and diced
  • 1 can (14oz) fired roasted diced tomatoes, drained
  • 1 can (4oz) diced green chilies, drained or 1 large jalapeno, seeds removed and diced
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle powder, optional
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1 can (9oz) corn (about 1 cup), drained
  • 1 can (14oz) black beans (about 1 1/2 cups), drained and rinsed
  • 1/4 – 1/2 cup cilantro, loosely packed
  • 6 large flour tortillas (or your favorite GF tortillas)
  • 2 cups shredded lettuce
  • guacamole or sliced avocado, optional
  • pico de gallo
  • vegan sour cream
  • corn salsa
  • your favorite salsa
  • lime wedges
PREP
15M
SODIUM
1333MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.