Vegetarian Chipotle Burrito

Elevate your weeknight dinner routine with this bold and flavorful Vegetarian Chipotle Burrito recipe—a spicy, protein-packed meal that’s as satisfying as it is versatile! Filled with smoky chipotle-spiced black beans, fluffy lime-infused rice, crisp red bell peppers, sweet corn, and creamy avocado, this burrito delivers a perfect balance of textures and flavors. Topped with fresh cilantro, crunchy lettuce, and optional cheese or sour cream, all wrapped in a soft flour tortilla, it’s a crowd-pleaser for vegetarians and meat-lovers alike. Ready in just 40 minutes, this customizable burrito pairs beautifully with your favorite salsa or hot sauce for an unforgettable homemade Mexican-inspired feast. Perfect for meal prep, family dinners, or on-the-go lunches, this recipe is sure to become a staple in your kitchen!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic cloves, minced
• 2 tablespoons chipotle peppers in adobo sauce, chopped
• 15 ounces black beans, drained and rinsed
• 2 cups cooked white or brown rice
• 1 medium red bell pepper, chopped
• 1 cup corn kernels, fresh or frozen
• 2 tablespoons lime juice
• 1 teaspoon salt
• 0.25 cup fresh cilantro, chopped
• 1 large avocado, sliced
• 6 large flour tortillas
• 2 cups lettuce, shredded
• 1 cup shredded cheese (optional)
• 0.5 cup sour cream or Greek yogurt (optional)

Directions

Step 1

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft.

Step 2

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 3

Add the chipotle peppers and black beans to the skillet. Stir well to combine and cook for about 5 minutes until heated through.

Step 4

In a separate bowl, mix the cooked rice with the lime juice and salt. Set aside.

Step 5

Add the chopped red bell pepper and corn kernels to the bean mixture. Cook for an additional 3-4 minutes until the peppers are slightly softened.

Step 6

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

Step 7

To assemble the burritos, lay a large tortilla on a flat surface. Spread about 1/3 cup of the rice mixture across the center, leaving about 2 inches of space on each side.

Step 8

Add about 1/3 cup of the bean mixture over the rice, followed by a few slices of avocado.

Step 9

Top with shredded lettuce, and if desired, sprinkle some cheese and add a dollop of sour cream or Greek yogurt.

Step 10

Fold the sides of the tortilla over the filling, then roll from the bottom up to secure the burrito. Repeat with the remaining tortillas and fillings.

Step 11

Serve the burritos warm, and enjoy your delicious Vegetarian Chipotle Burritos with your choice of salsa or hot sauce on the side.

Nutrition Facts

Serving size	(2284.7g)

Amount per serving	% Daily Value*
Calories	3172.4

Total Fat 138.4g	0%
Saturated Fat 56.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 180mg	0%
Sodium 5098.2mg	0%
Total Carbohydrate 403.2g	0%
Dietary Fiber 62.2g	0%
Total Sugars 32.9g
Protein 105.5g	0%

Vitamin D 24IU	0%
Calcium 1673.2mg	0%
Iron 26.0mg	0%
Potassium 3850.6mg	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: 38.0%

Protein: 12.9%

Carbs: 49.2%