International Cuisine > Mexican Cuisine > Tacos & Burritos > Vegetarian Burrito Recipe

Spicy Black Bean and Corn Vegetarian Burrito

This vegetarian burrito is packed with flavor and protein, featuring a spicy black bean and corn filling, creamy avocado, and tangy lime rice. It's a healthy and satisfying meal that's easy to customize to your liking.

Prep Time
20 minutes
Cook Time
15 minutes
Servings
4-6 burritos
Ingredients
  • 1 can (15 ounces), rinsed and drained Black Beans
  • 1 cup, frozen or canned (drained) Corn
  • 1/2 medium, diced Onion
  • 1/2 medium, diced (any color) Bell Pepper
  • 1 small, minced (optional) Jalapeño
  • 2 cloves, minced Garlic
  • 1 tablespoon Chili Powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Smoked Paprika
  • 1 Lime
  • 2 cups, (brown or white) Cooked Rice
  • 1/4 cup, chopped Cilantro
  • 1 medium, sliced Avocado
  • To taste Salsa
  • To taste Sour Cream or Greek Yogurt
  • To taste (cheddar, Monterey Jack, or pepper jack) Shredded Cheese
  • 4-6 Large Flour Tortillas
  • 1 tablespoon Olive Oil

Prepare the Rice

First, prepare the lime rice. In a bowl, combine the cooked rice with the juice of half a lime and chopped cilantro. Mix well and set aside.

Sauté the Vegetables

Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes. If using, add the minced jalapeño along with the garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Add the Beans and Corn

Add the rinsed and drained black beans and corn to the skillet. Stir in the chili powder, cumin, and smoked paprika. Cook for another 5-7 minutes, stirring occasionally, until heated through and the flavors have melded.

Assemble the Burritos

Warm the tortillas in a dry skillet or microwave for a few seconds to make them more pliable. Place a tortilla on a flat surface. Spread a layer of lime rice down the center of the tortilla. Top with the black bean and corn mixture, sliced avocado, salsa, sour cream or Greek yogurt, and shredded cheese, if desired.

Fold the Burrito

Fold in the sides of the tortilla, then fold up the bottom over the filling. Roll tightly to form a burrito. Be careful not to overfill the burrito, or it will be difficult to roll.

Grill (Optional)

For a crispy exterior, you can grill the burritos for a minute or two on each side in a dry skillet or panini press. This step is optional, but adds a nice texture.

Serve

Serve the burritos immediately. You can cut them in half for easier eating. Enjoy!

Nutrition Facts Estimated per 100g of product

Note: These values are estimates and will vary based on specific ingredients and serving sizes.

  • Calories: 180-220
  • Protein: 8-10g
  • Fat: 5-8g
  • Carbohydrates: 25-35g
  • Fiber: 5-7g

Other Important Considerations for Nutrition

  • Black Beans: Excellent source of plant-based protein and fiber.
  • Corn: Provides carbohydrates and some vitamins.
  • Avocado: Healthy fats and vitamins. Use in moderation due to calorie density.
  • Rice: Choose brown rice for added fiber and nutrients.
  • Cheese and Sour Cream: Use in moderation or opt for low-fat alternatives to reduce saturated fat intake.

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FAQ

  • Can I make this ahead of time?

    Yes, you can assemble the burritos ahead of time and store them in the refrigerator for up to 24 hours. You can grill them just before serving. They are best enjoyed fresh.
  • Can I freeze these burritos?

    Yes, wrap each burrito individually in plastic wrap and then in foil. Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then microwave or bake until heated through.
  • Can I add other vegetables?

    Absolutely! Feel free to add other vegetables like zucchini, mushrooms, or spinach to the filling.
  • What if I don't have lime?

    You can substitute with lemon juice, but the flavor will be slightly different. If you don't have either, you can omit it.
  • How do I make it less spicy?

    Omit the jalapeño and reduce the amount of chili powder. You can also use a mild salsa.