As someone who’s always on the go (the chef’s life is nothing if not hectic), I love a good burrito. It’s the perfect portable meal. And with this vegan burrito recipe, you’ll have a delicious, filling meal that you can hold in your hand (OK, maybe two hands–I don’t skimp on my burrito portions). This recipe makes four servings, so if you’re not having a burrito party, feel free to save the filling for a quick burrito later on. Honestly, the hardest part of the preparation is probably wrapping the burrito, but with a little practice, you’ll be a burrito-rolling pro in no time
Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, until softened.
Add the bell pepper and zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until tender.
Add the black beans, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 2-3 minutes, until heated through and the flavors have melded.
In a mixing bowl, mash the avocados with a fork. Stir in the red onion, lime juice, salt, and pepper to make the guacamole.
Warm the tortillas in the microwave or on a griddle until soft and pliable.
To assemble the burritos, spread a spoonful of salsa on each tortilla. Top with a scoop of the black bean mixture, a dollop of guacamole, and a sprinkle of cilantro.
Fold the sides of the tortilla in, then roll it up tightly from the bottom. Repeat with the remaining tortillas and filling.
Serve immediately or wrap in foil to keep warm.
Notes
NUTRITIONAL FACTS:Calories: 487 | Total Fat: 22g | Total Carbohydrates: 62g | Dietary Fiber: 15g | Protein: 14g