Low Fat Vegan Burrito

Meet your new favorite meal prep superstar: the Low Fat Vegan Burrito! This deliciously wholesome recipe is packed with plant-based goodness, featuring heart-healthy brown rice, protein-rich black beans, and a rainbow of fresh veggies like sweet corn, zucchini, and red bell peppers. Seasoned with bold spices like smoked paprika and cumin, and tied together with a zesty cilantro-lime dressing, these burritos are a flavor sensation without the added oils or fats. Perfectly wrapped in soft whole wheat tortillas, they're easy to customize with optional toppings like creamy avocado or tangy salsa. Ready in just 45 minutes and serving four, these vegan burritos are ideal for a quick weeknight dinner or meal-prep lunch. Whether enjoyed fresh or on the go, this low-fat and high-flavor dish delivers maximum nutrition without compromising taste!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup (uncooked) Brown rice
• 1 cup Black beans (cooked or canned, rinsed and drained)
• 1 medium (diced) Red bell pepper
• 1 medium (diced) Zucchini
• 0.5 cup (fresh or frozen) Sweet corn
• 0.5 cup (halved) Cherry tomatoes
• 0.5 medium (diced) Red onion
• 0.25 cup (finely chopped) Fresh cilantro
• 2 tablespoons Lime juice
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 4 small Whole wheat tortillas
• 0.5 medium (optional, sliced for topping) Avocado
• 0.5 cup (optional, for serving) Salsa

Directions

Step 1

Cook the brown rice according to package instructions. This usually takes about 25-30 minutes. Set aside once cooked.

Step 2

In a non-stick skillet over medium heat, sauté the diced red onion, red bell pepper, and zucchini for about 5 minutes, or until they begin to soften. No oil is needed; you can add a tablespoon of water if they start to stick.

Step 3

Add the sweet corn, black beans, garlic powder, ground cumin, and smoked paprika to the skillet. Stir well and cook for another 5 minutes until everything is heated through and the spices are fragrant.

Step 4

In a separate small bowl, mix the lime juice and chopped cilantro to create a simple dressing.

Step 5

Combine the cooked rice, sautéed vegetable mixture, and the lime-cilantro dressing in a large bowl. Stir until evenly mixed.

Step 6

Lay a whole wheat tortilla flat on a clean surface. Spoon about 1/4 of the rice and vegetable mixture onto the center of the tortilla.

Step 7

Optional: Add a few slices of avocado and a spoonful of salsa on top of the filling before wrapping the burrito.

Step 8

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

Step 9

Serve immediately or wrap in foil for a portable meal. Enjoy your low-fat vegan burrito!

Nutrition Facts

Serving size	(1453.8g)

Amount per serving	% Daily Value*
Calories	1395.1

Total Fat 28.3g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 4550.7mg	0%
Total Carbohydrate 246.9g	0%
Dietary Fiber 44.8g	0%
Total Sugars 38.0g
Protein 46.0g	0%

Vitamin D 0IU	0%
Calcium 413.8mg	0%
Iron 14.8mg	0%
Potassium 3065.5mg	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: 17.9%

Protein: 12.9%

Carbs: 69.2%