Vegetarian

Vegetarian Burrito

Name: Vegetarian Burrito
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
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 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)

6 servings

servings

30 minutes

total time

Start Cooking

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 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)

Directions

Stir

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.

Saute

Heat the oil in a large sauté pan over medium heat. Add bell peppers, half of the green onions, salt, and black pepper and sauté until crisp-tender, about 4 minutes.

Drizzle

Add the zucchini, cumin, and chipotle chili powder. Continue to sauté until the vegetables are tender, about 5 minutes. If it any point the veggies start to stick, drizzle in a little additional oil as needed.

Cook

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 and remaining green onions.

Roll

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.

Serve

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.

Nutrition

Serving Size

1 (of 6) medium burritos

Calories

331 kcal

Total Fat

17 g

Saturated Fat

4 g

Unsaturated Fat

11 g

Trans Fat

Cholesterol

17 mg

Sodium

Total Carbohydrate

37 g

Dietary Fiber

12 g

Total Sugars

4 g

Protein