Vegetarian Burrito Recipe
Savor the incredible flavors of a fresh, vegetarian burrito. Quick and easy to prepare, this meatless delight is a perfect meal in a jiffy.
Servings: 4
Calories: 832kcal
Ingredients
Cilantro Lime Rice
- 2 cups cooked rice
- 1/4 cup chopped fresh cilantro
- 1 teaspoons lime zest
- 1 lime, juiced
Pico de Gallo
- 4 Roma tomatoes
- 1/4 cup red onion
- 1 jalapeno, seeded and finely diced
- 1 tablespoon lime juice
- 1/4 cup cilantro, chopped
Burrito
- 4 large flour tortillas, large burrito size
- 15 oz black refried beans
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 2 avocados, thinly sliced
- 1 cup pico de gallo
- 1 1/2 cups lettuce, shredded
- salt and pepper to taste
Instructions
- Chop the tomatoes, red onion, jalapeno, lime juice, and cilantro. Add all ingredients to a bowl and mix to combine. Refrigerate until ready to use.1/4 cup chopped fresh cilantro, 4 Roma tomatoes, 1/4 cup red onion, 1 jalapeno, seeded and finely diced, 1 tablespoon lime juice
- Warm rice. Add cilantro, lime zest, and juice. Mix well.2 cups cooked rice, 1 teaspoons lime zest, 1/4 cup cilantro, chopped, 1 lime, juiced
- Warm the refried beans.15 oz black refried beans
- Lay a tortilla on a flat surface. Layer 1/4 of the beans, cheese, rice, avocado, sour cream, pico de gallo and lettuce. Fold the two sides in and roll tightly. Repeat with remaining tortillas and fillings.
- Serve.
Notes
We store any leftover ingredients separately in air-tight containers in the refrigerator for up to 4 days.
Nutrition
Calories: 832kcal | Carbohydrates: 88g | Protein: 28g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 76mg | Sodium: 931mg | Potassium: 1264mg | Fiber: 19g | Sugar: 12g | Vitamin A: 2032IU | Vitamin C: 31mg | Calcium: 467mg | Iron: 5mg