High Protein Vegetarian Burrito

Packed with plant-based power, this High Protein Vegetarian Burrito is a nutritious and satisfying meal that’s perfect for a busy weeknight or meal prep. Featuring fluffy quinoa cooked in vegetable broth, golden-brown cubes of extra-firm tofu, and a hearty medley of black beans, fresh spinach, sweet corn, and vibrant red bell peppers, this recipe is brimming with flavor and nutrients. Seasoned with smoky cumin and chili powder for a bold kick, it’s all wrapped up in a whole wheat tortilla and topped with creamy avocado, zesty salsa, and optionally, a dollop of Greek yogurt. Quick to prepare, with just 15 minutes of prep time, this protein-packed burrito is proof that eating vegetarian can be both wholesome and delicious.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 block extra-firm tofu
• 2 tablespoons olive oil
• 1 can low-sodium black beans, rinsed and drained
• 1 red bell pepper, diced
• 2 cups fresh spinach
• 1 cup corn kernels, fresh or frozen
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 whole wheat tortillas, large
• 1 avocado, sliced
• 0.5 cup salsa
• 0.25 cup Greek yogurt (optional, for topping)

Directions

Step 1

Rinse the quinoa under cold water, then combine it with the vegetable broth in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.

Step 2

While the quinoa cooks, drain the tofu and press it between two plates with a weight on top to remove excess water for about 10 minutes. Once pressed, cut the tofu into small cubes.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 6-8 minutes, turning occasionally, until they are golden brown on all sides. Remove the tofu from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced red bell pepper for 3-4 minutes until slightly softened.

Step 5

Add the black beans, corn, spinach, cooked tofu, cooked quinoa, cumin, chili powder, salt, and black pepper to the skillet. Stir well and cook for 3-4 minutes until the mixture is heated through and the spinach is wilted.

Step 6

Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds to make them pliable.

Step 7

To assemble the burritos, place a generous scoop of the quinoa-tofu mixture in the center of each tortilla. Top with sliced avocado and a spoonful of salsa. Optionally, add a dollop of Greek yogurt for extra creaminess.

Step 8

Fold in the sides of the tortilla, then roll it up tightly from the bottom. Repeat with the remaining tortillas and filling.

Step 9

Serve warm and enjoy your high-protein vegetarian burrito!

Nutrition Facts

Serving size	(2545.9g)

Amount per serving	% Daily Value*
Calories	3323.7

Total Fat 121.2g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 4.2g
Cholesterol 2mg	0%
Sodium 6195.4mg	0%
Total Carbohydrate 421.7g	0%
Dietary Fiber 75.1g	0%
Total Sugars 39.8g
Protein 161.9g	0%

Vitamin D 0IU	0%
Calcium 3403.9mg	0%
Iron 38.7mg	0%
Potassium 5516.0mg	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: 31.8%

Protein: 18.9%

Carbs: 49.2%