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Veggie Burrito Recipe

Mexican · Main course · 30 min total

A hearty and flavorful burrito packed with seasoned black beans, sautéed vegetables, and creamy avocado, perfect for a quick weeknight dinner.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 (15-ounce) can black beans, drained and rinsed
• Salt and pepper to taste
• 4 large flour tortillas (10-inch)
• 1 cup cooked rice (white or brown)
• 1 avocado, sliced
• 1/2 cup salsa
• 1/2 cup sour cream (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and zucchini; cook until softened, about 5 minutes.
2. Add garlic, cumin, and smoked paprika; cook for 1 minute until fragrant.
3. Stir in black beans and cook until heated through, about 2 minutes. Season with salt and pepper.
4. Warm tortillas in a dry skillet or microwave until pliable.
5. Divide rice among tortillas, then top with bean-vegetable mixture, avocado slices, salsa, and sour cream if using.
6. Fold in the sides of the tortilla, then roll tightly from the bottom to form a burrito.
7. Serve immediately or wrap in foil to keep warm.

Tips

• For extra heat, add a diced jalapeño with the vegetables.
• Substitute quinoa for rice for a protein boost.
• Store leftover filling separately and assemble burritos fresh.

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