High Protein Chipotle Veggie Burrito

Packed with bold flavors and loaded with plant-based protein, this High Protein Chipotle Veggie Burrito is a wholesome twist on a classic favorite. Featuring fluffy quinoa, smoky chipotle-seasoned black beans, and nutrient-rich sautéed vegetables, this burrito strikes the perfect balance between spicy and savory. A creamy avocado slice and a sprinkle of nutritional yeast add luscious texture and umami, while fresh spinach leaves and cilantro bring a refreshing finish. Wrapped in hearty whole wheat tortillas, these burritos are a satisfying, nutrient-dense meal perfect for vegans, vegetarians, or anyone seeking a healthy and delicious protein boost. Quick to prepare in just 45 minutes, this crowd-pleaser is ideal for busy weeknights or meal prep. Serve fresh and warm for the ultimate plant-powered feast!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 tablespoon Olive oil
• 2 cloves Garlic clove
• 1 large Red bell pepper
• 1 medium Red onion
• 1 medium Zucchini
• 1 15-ounce can Canned black beans
• 1 pepper Chipotle pepper in adobo sauce
• 1 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro
• 1 Lime
• 4 large Whole wheat tortillas
• 1 large Avocado
• 2 tablespoons Nutritional yeast
• 2 cups Spinach leaves

Directions

Step 1

Rinse the quinoa under cold water for a few seconds to remove any bitterness.

Step 2

In a medium saucepan, combine quinoa with 2 cups of water and bring to a boil.

Step 3

Reduce heat to low, cover, and let simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.

Step 4

While the quinoa cooks, dice the garlic cloves, red bell pepper, red onion, and zucchini into small pieces.

Step 5

Heat olive oil in a large skillet over medium heat. Add the garlic, red bell pepper, red onion, and zucchini. Sauté for 5-7 minutes until vegetables are tender.

Step 6

Rinse and drain the black beans. Add them to the skillet with the cooked vegetables.

Step 7

Mince the chipotle pepper and add it to the vegetable mixture along with cumin, salt, and black pepper. Stir well to combine and cook for another 3-4 minutes.

Step 8

Finely chop the cilantro and halve the lime. Squeeze lime juice over the vegetable mixture and add the chopped cilantro.

Step 9

Warm the whole wheat tortillas on a skillet for about 30 seconds on each side to make them pliable.

Step 10

Slice the avocado and set aside for assembly.

Step 11

To assemble the burrito, lay a tortilla on a flat surface. Spread a layer of cooked quinoa in the center. Top with the chipotle vegetable mixture, slices of avocado, a sprinkle of nutritional yeast, and a handful of spinach leaves.

Step 12

Fold the sides of the tortilla over the filling and then roll tightly from the bottom to form a burrito.

Step 13

Repeat the process with the remaining tortillas and serve immediately.

Nutrition Facts

Serving size	(2148.4g)

Amount per serving	% Daily Value*
Calories	2424.7

Total Fat 71.7g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 7212.4mg	0%
Total Carbohydrate 362.4g	0%
Dietary Fiber 82.3g	0%
Total Sugars 34.6g
Protein 96.0g	0%

Vitamin D 0IU	0%
Calcium 643.6mg	0%
Iron 30.2mg	0%
Potassium 5197.4mg	0%

*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: 26.0%

Protein: 15.5%

Carbs: 58.5%