High Protein Veggie Burrito

Power up your meal prep with this High Protein Veggie Burrito—a perfect blend of vibrant veggies, hearty quinoa, and protein-packed black beans wrapped in wholesome whole wheat tortillas. Seasoned with aromatic spices like cumin and chili powder, this recipe bursts with bold flavors while keeping things nutritious. Fresh ingredients like spinach, avocado, and cherry tomatoes add a refreshing crunch, while a sprinkle of shredded cheddar cheese and optional Greek yogurt bring creamy indulgence. Quick and easy to make in just 30 minutes, this burrito is ideal for busy weekdays or a healthy on-the-go lunch. Garnish with fresh cilantro for a flavorful finish and enjoy a satisfying, protein-rich twist on a classic burrito!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces Large whole wheat tortillas
• 1.5 cups Cooked black beans
• 1 cup Cooked quinoa
• 2 cups Fresh spinach
• 1 cup Bell peppers (red, yellow, or green), diced
• 0.5 cup Sweet corn kernels (fresh or frozen)
• 0.5 cup Cherry tomatoes, halved
• 0.75 cup Shredded cheddar cheese
• 0.5 cup Greek yogurt (plain, optional as a topping)
• 1 piece Avocado, sliced
• 0.25 cup Red onion, finely diced
• 1 tablespoon Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped (optional for garnishing)

Directions

Step 1

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

Step 2

Add the diced red onion and bell peppers to the skillet. Sauté for 4–5 minutes until the vegetables start to soften.

Step 3

Stir in the ground cumin, chili powder, salt, and black pepper. Cook for another 1–2 minutes until fragrant.

Step 4

Add the cooked black beans, cooked quinoa, and sweet corn to the skillet. Stir everything together and cook for 3–4 minutes, allowing the flavors to combine and the mixture to heat through.

Step 5

Remove the skillet from the heat and set aside.

Step 6

Warm the whole wheat tortillas in a dry pan or microwave for a few seconds until pliable.

Step 7

Lay one tortilla flat on a clean surface. Layer about 1/4 cup of spinach as the base, followed by a generous scoop of the bean and quinoa mixture.

Step 8

Top the filling with some halved cherry tomatoes, shredded cheddar cheese, sliced avocado, and a spoonful of Greek yogurt, if desired.

Step 9

Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito. Repeat with the remaining tortillas and fillings.

Step 10

Serve the burritos immediately, garnished with chopped fresh cilantro if desired.

Nutrition Facts

Serving size	1589.3 grams (1589.3g)

Amount per serving	% Daily Value*
Calories	2349

Total Fat 91.20g	117%
Saturated Fat 28.80g	144%
Polyunsaturated Fat 1.30g
Cholesterol 95mg	32%
Sodium 3715mg	162%
Total Carbohydrate 307.60g	112%
Dietary Fiber 64.90g	232%
Total Sugars 27.30g
Protein 95.50g	191%

Vitamin D 0IU	0%
Calcium 1182mg	91%
Iron 23mg	128%
Potassium 3657mg	78%

*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: 33.7%

Protein: 15.7%

Carbs: 50.6%