Soy-Free Vegetable Burrito

Satisfy your cravings with this flavorful and wholesome Soy-Free Vegetable Burrito, packed with vibrant veggies, hearty rice, and protein-rich black beans. This quick and easy recipe is perfect for busy weeknights, offering a delicious plant-based alternative without any soy. A medley of sautéed zucchini, red bell pepper, and onion is seasoned with smoky paprika, chili powder, and cumin, then combined with fluffy rice and juicy tomatoes for a filling that's bursting with flavor. Wrapped in soft, soy-free flour tortillas and topped with creamy avocado slices, crisp lettuce, and a refreshing squeeze of lime, these burritos are ideal for lunch, dinner, or meal prep. Simple to customize and ready in just 35 minutes, this satisfying dish is perfect for anyone seeking a healthy, vegetarian, and soy-free meal option.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 1 medium Red bell pepper, diced
• 1 medium Zucchini, diced
• 3 cloves Garlic cloves, minced
• 2 cups Cooked white or brown rice
• 1.5 cups Cooked black beans, drained and rinsed
• 1 cup Canned diced tomatoes, drained
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Paprika
• 0.5 teaspoon Sea salt
• 0.25 cup Fresh cilantro, chopped
• 4 pieces Large flour tortillas (ensure soy-free)
• 1 cup Lettuce, shredded
• 1 large Avocado, sliced
• 4 wedges Lime wedges

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the diced onion and red bell pepper to the skillet. Sauté for 3-4 minutes until softened.

Step 3

Stir in the zucchini and cook for another 3 minutes until the zucchini begins to soften.

Step 4

Add the minced garlic and sauté for 1 minute until fragrant.

Step 5

Add the cooked rice, black beans, and drained diced tomatoes to the skillet. Stir to combine.

Step 6

Sprinkle the chili powder, ground cumin, paprika, and sea salt over the mixture. Stir well to evenly coat the vegetables.

Step 7

Cook the mixture for 5-7 minutes, stirring occasionally, until heated through and well combined.

Step 8

Remove the skillet from heat and stir in the fresh chopped cilantro.

Step 9

Warm the flour tortillas in a dry skillet or microwave until pliable.

Step 10

To assemble, place a tortilla on a flat surface. Add a generous scoop of the vegetable and rice mixture to the center.

Step 11

Top with shredded lettuce and a few avocado slices.

Step 12

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

Step 13

Repeat the process with the remaining tortillas and filling.

Step 14

Serve the burritos with lime wedges on the side and enjoy!

Nutrition Facts

Serving size	(2119.8g)

Amount per serving	% Daily Value*
Calories	2437.9

Total Fat 83.1g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3522.2mg	0%
Total Carbohydrate 367.3g	0%
Dietary Fiber 55.1g	0%
Total Sugars 29.0g
Protein 66.6g	0%

Vitamin D 0IU	0%
Calcium 588.2mg	0%
Iron 25.3mg	0%
Potassium 4093.2mg	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: 30.1%

Protein: 10.7%

Carbs: 59.2%