Vegetarian California Burrito

Indulge in a flavor-packed **Vegetarian California Burrito**, a satisfying twist on the classic California comfort food. This recipe swaps traditional carne asada for golden, oven-roasted potatoes seasoned with smoked paprika, creating a crispy base that perfectly complements creamy mashed avocado, hearty black beans, and zesty pico de gallo. Wrapped in warm flour tortillas and topped with shredded cheddar cheese, sour cream, and fresh cilantro, each bite delivers layers of texture and vibrant flavor. Perfect for a weeknight dinner or a crowd-pleasing handheld meal, this meatless burrito is nutritious, filling, and ready in just over an hour. Serve with your favorite salsa or extra lime wedges for a refreshing, California-inspired feast!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 large Russet potatoes
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 4 Large flour tortillas
• 1 15-ounce can Canned black beans
• 2 Avocado
• 1 Lime
• 1 cup Shredded cheddar cheese
• 1 cup Pico de gallo
• 0.75 cup Sour cream
• 0.5 cup Fresh cilantro

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Peel and cut the potatoes into thin strips similar to French fries.

Step 3

Toss the potato strips in a bowl with olive oil, salt, black pepper, and smoked paprika, ensuring they are well coated.

Step 4

Spread the seasoned potatoes on a baking sheet in a single layer and bake in the preheated oven for 25-30 minutes or until golden and crispy, flipping halfway through.

Step 5

While the potatoes are baking, rinse and drain the black beans. Set aside.

Step 6

Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork and squeeze in the lime juice, mixing well.

Step 7

Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable and slightly toasted.

Step 8

To assemble each burrito: Lay a warm tortilla flat and spread about 1 tablespoon of sour cream in the center.

Step 9

Layer 1/4 of the roasted potatoes and 1/4 cup black beans on top of the sour cream.

Step 10

Add several spoonfuls of mashed avocado and a sprinkle of shredded cheddar cheese.

Step 11

Top with pico de gallo, a little fresh cilantro, and any additional toppings you prefer.

Step 12

Fold the sides of the tortilla over the filling, then tightly roll the burrito from the bottom up, ensuring none of the fillings escape.

Step 13

Repeat with the remaining tortillas and filling.

Step 14

Serve immediately, optionally with a side of extra sour cream or salsa for dipping.

Nutrition Facts

Serving size	(2162.9g)

Amount per serving	% Daily Value*
Calories	3345.3

Total Fat 161.5g	0%
Saturated Fat 62.4g	0%
Polyunsaturated Fat 9.1g
Cholesterol 207.3mg	0%
Sodium 7056.4mg	0%
Total Carbohydrate 394.3g	0%
Dietary Fiber 83.2g	0%
Total Sugars 32.4g
Protein 113.8g	0%

Vitamin D 0IU	0%
Calcium 1684.5mg	0%
Iron 28.7mg	0%
Potassium 7492.6mg	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: 41.7%

Protein: 13.1%

Carbs: 45.2%