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Vegetarian Burrito

Vegetarian Burrito

The ultimate comfort food, these Vegetarian Burritos are packed with flavor and freshness. Loaded with wholesome ingredients, they make for an easy weeknight dinner that the whole family will love. Try them tonight for a deliciously satisfying meal!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Mexican
Servings 4 servings
Calories 320 kcal

Equipment

  • Wooden Spoon
  • Frying Pan
  • Skillet
  • Chef's Knife
  • Cutting Board

Ingredients
  

  • 1.5 cups brown rice
  • 2 tablespoons cilantro
  • 1 medium lime zest and juice
  • 1 tablespoon olive oil
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 bunch green onions about 1 cup, divided
  • 0.5 teaspoon kosher salt plus a pinch or two
  • 0.5 teaspoon black pepper
  • 1 zucchini ends trimmed and diced
  • 2 teaspoons ground cumin reduce to 1 teaspoon if sensitive to spice
  • 0.5 teaspoon chipotle chili powder reduce to 1/4 teaspoon if sensitive to spice
  • 3 cloves garlic or 1 teaspoon garlic powder
  • 15 ounces black beans rinsed and drained
  • 0.25 cup salsa plus additional for serving
  • 4 ounces feta cheese
  • 6 wheat tortillas 8-inch size or larger for bigger burritos
  • 2 avocados sliced
  • nonstick spray optional for crisping the outside
  • Greek yogurt or sour cream, optional for serving
  • lime wedges optional for serving

Instructions
 

  • If using leftover rice, heat it gently in a saucepan or the microwave with a few tablespoons of water as needed to keep it from drying out (if you are cooking your rice fresh, you’ll need 1/2 cup uncooked and it will already be hot). Stir in the lime zest, lime juice, cilantro, and a pinch of kosher salt. Cover and set aside to keep warm.
  • Heat the olive oil in a large sauté pan over medium heat. Add bell peppers, half of the green onions, kosher salt, and black pepper and sauté until crisp-tender, about 4 minutes.
  • Add the zucchini, ground cumin, and chipotle chili powder. Continue to sauté until the vegetables are tender, about 5 minutes. If at any point the veggies start to stick, drizzle in a little additional olive oil as needed.
  • Add the black beans, salsa, and garlic. Mash the beans a little, using either a fork or the back of a spoon. Cook and stir until the beans are heated through, about 2 to 3 minutes. Stir in the feta cheese and remaining green onions.
  • Fill and roll burritos: place your tortilla on a work surface and top with a small scoop of rice (about 1/4 cup for 1 medium burrito), spreading it so that it runs horizontally left to right. Top with about 2/3 cup of the bean filling. Arrange a few avocado slices on top. Fold the left and right edges of the tortilla up and partially over the filling towards the middle. Keeping the sides folded in, lift the bottom edge of the tortilla (the one closest to you) up and over the filling, then tightly roll the burrito away from you to secure.
  • If you’d like to crisp the outside of the burrito (HIGHLY recommend), heat a medium nonstick skillet over medium-high heat. Once the skillet is hot, coat with nonstick spray, then place the burrito in the pan seam-side down. Cook on each side for about 2 minutes, until lightly golden. Repeat with remaining burritos. Slice in half, then enjoy hot with desired toppings.

Notes

  • Leftover filling: can be refrigerated in an airtight container for up to 5 days. Rewarm filling and fill burritos just before serving.
  • Reduce spice: The recipe written as is will have a bit of a kick to it. If you are sensitive to spice, reduce the spices as indicated in the ingredient list.
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