Description
These healthier burritos are packed with fresh veggies, black beans, brown rice, and creamy avocado, all wrapped in a whole wheat tortilla. A light, satisfying, and flavor-packed meal that’s perfect for any day of the week.
Ingredients
Scale
- 4 large whole wheat tortillas
- 1 cup cooked brown rice
- 1 can black beans, drained and rinsed
- 2 bell peppers, sliced (any color)
- 1 small red onion, thinly sliced
- 1 small zucchini, chopped
- 1/2 cup corn kernels (fresh or frozen)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1/4 cup low-fat Greek yogurt
- Salt and pepper to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
Instructions
- Heat a large skillet over medium heat. Warm tortillas in a separate pan or microwave until soft.
- Add olive oil to the skillet. Sauté garlic, onions, bell peppers, zucchini, and corn until tender.
- Stir in black beans, cumin, and chili powder. Season with salt and pepper. Add lime juice and mix well.
- If toasting burritos, lightly oil a separate skillet and preheat it on low heat.
- Lay a tortilla flat. Add brown rice, veggie-bean mix, avocado slices, yogurt, and cilantro in the center.
- Fold in the sides and roll up tightly. Toast seam-side down in the skillet until golden on both sides.
- Let burritos rest for a minute, slice in half, and serve warm.
Notes
- Don’t overfill the burritos to prevent tearing.
- Use smoked paprika for extra flavor depth.
- Make extra filling to freeze for quick future meals.
- Swap Greek yogurt with plant-based yogurt for a vegan version.
Nutrition
- Serving Size: 1 burrito
- Calories: 410
- Sugar: 4g
- Sodium: 460mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 3mg
Keywords: healthy burritos, vegetarian burritos, easy burrito recipe, plant-based wrap, weeknight dinner