Gluten-Free Veggie Burrito

Wrap up wholesome flavors in minutes with this Gluten-Free Veggie Burrito recipe, a vibrant and satisfying meal perfect for a quick lunch or dinner. Packed with nutrient-rich black beans, hearty brown rice, and a medley of sautéed vegetables like bell peppers, zucchini, and red onion, this recipe is bursting with flavor thanks to a blend of cumin, smoked paprika, and garlic powder. The gluten-free tortillas make it an excellent choice for those with dietary restrictions, while creamy guacamole and zesty salsa add luscious texture and tang. Ready in just 35 minutes, these burritos are ideal for busy weeknights, meal prep, or a healthy on-the-go option. Top them off with fresh cilantro for a bright, herbaceous finish and enjoy a delicious plant-based twist on a Mexican-inspired favorite!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Gluten-free tortillas
• 2 tablespoons Olive oil
• 1 medium Red onion, diced
• 2 medium Bell peppers, diced (any color)
• 1 medium Zucchini, diced
• 1 cup Cooked black beans
• 1 cup Cooked brown rice
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 cup Guacamole or sliced avocado
• 1 cup Salsa
• 0.25 cup Fresh cilantro, chopped (optional)

Directions

Step 1

Heat a large skillet over medium heat and add the olive oil.

Step 2

Once the oil is hot, add the diced red onion and sauté for 2-3 minutes until softened.

Step 3

Add the diced bell peppers and zucchini to the skillet. Sauté for another 5-7 minutes until the vegetables are cooked but still slightly crisp.

Step 4

Stir in the black beans, cooked brown rice, cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for 2-3 minutes, stirring to combine and heat through.

Step 5

Warm the gluten-free tortillas according to package instructions.

Step 6

Lay a tortilla flat on a plate and spread about 2 tablespoons of guacamole or sliced avocado down the center.

Step 7

Add a generous scoop of the vegetable and rice mixture on top of the guacamole.

Step 8

Drizzle salsa over the top and sprinkle with chopped cilantro if using.

Step 9

Fold the sides of the tortilla in, then roll it up from the bottom to form a burrito.

Step 10

Repeat with the remaining tortillas and filling.

Step 11

Serve immediately and enjoy your gluten-free veggie burritos!

Nutrition Facts

Serving size	1748.8 grams (1748.8g)

Amount per serving	% Daily Value*
Calories	1872

Total Fat 77.10g	99%
Saturated Fat 12.70g	64%
Polyunsaturated Fat 3.60g
Cholesterol 0mg	0%
Sodium 4116mg	179%
Total Carbohydrate 265.80g	97%
Dietary Fiber 59.50g	213%
Total Sugars 37.80g
Protein 45.90g	92%

Vitamin D 0IU	0%
Calcium 462mg	36%
Iron 17mg	93%
Potassium 4284mg	91%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 9.5%

Carbs: 54.8%