Well Plated · by Erin Clarke★ 5.0 (14)

Vegetarian Burrito

Name: Vegetarian Burrito
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6, 6 medium or 4 large burritos
Cuisine: mexican
Ingredients: 1 1/2 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); 1/2 teaspoon kosher salt (plus a pinch or two); 1/2 teaspoon ground black pepper; 1 zucchini (ends trimmed and diced); 2 teaspoons ground cumin (reduce to 1 teaspoon if sensitive to spice); 1/2 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); 1/4 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)

NUTRITION · PER SERVING30M COOK

CAL 28%·PRO 37%

CARBS 80G57% OF CAL

16G FIBER57G OTHER7G TOTAL SUGAR

FAT 23G36% OF CAL

7G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warm flour tortilla stuffed with seasoned rice, black beans, roasted vegetables, cheese, and avocado. Hearty, flavorful, and customizable. A quick vegetarian Mexican meal.

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Ingredients

serves 6

1 1/2 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)
1/2 teaspoon kosher salt (plus a pinch or two)
1/2 teaspoon ground black pepper
1 zucchini (ends trimmed and diced)
2 teaspoons ground cumin (reduce to 1 teaspoon if sensitive to spice)
1/2 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)
1/4 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)

At a glance

PER SERVING · TIME 30M

CAL 28%·PRO 37%

CARBS 80G57% OF CAL

16G FIBER57G OTHER7G TOTAL SUGAR

FAT 23G36% OF CAL

7G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 15m
Cook: 15m
Sodium: 911mg
Total sugar: 7g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 757mg
Calcium: 292mg
Iron: 5mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 15M
SODIUM: 911MG
ESTIMATE: COMPLETE

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

Vegetarian Burrito

Nutrition & ingredients

Ingredients

At a glance