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Vegetarian Burrito

Full recipe at wellplated.com

Utensils needed:

  • 1 1/2 cups cooked brown rice
  • 2 tablespoons finely chopped cilantro
  • Zest and juice of 1 medium, juicy lime ((about 3/4 tsp zest and 2 tablespoons juice))
  • 1 tablespoon extra virgin olive oil
  • 1 red bell pepper (cored and diced)
  • 1 green bell pepper (cored and diced)
  • 1 small bunch green onions (chopped (about 1 cup), divided)
  • 1/2 teaspoon kosher salt (plus a pinch or two)
  • 1/2 teaspoon black pepper
  • 1 zucchini (ends trimmed and diced)
  • 2 teaspoons ground cumin (reduce to 1 teaspoon if sensitive to spice)
  • 1/2 teaspoon chipotle chili powder (reduce to 1/4 teaspoon if sensitive to spice)
  • 3 cloves minced garlic (or 1 teaspoon garlic powder)
  • 1 can (15 ounces) black beans (rinsed and drained)
  • 1/4 cup of your favorite salsa (plus additional for serving)
  • 4 ounces crumbled feta cheese
  • 6 whole wheat tortillas (I used the 8-inch size. You can also use the larger, 9- or 10-inch burrito size for 4 bigger burritos)
  • 2 medium ripe avocados (sliced)
  • Nonstick spray (optional for crisping the outside)
  • Non-fat Greek yogurt (or sour cream, optional for serving)
  • Additional lime wedges (optional for serving)

Made with ❤️ in Co. Wicklow, Ireland 🇮🇪

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