Spicy Vegetable Burritos
A delicious, meat-free meal that packs a flavorful punch. This recipe creates the perfect balance of heat, texture, and satisfaction.
Ingredients
- 8 large flour tortillas
- 2 cups cooked brown rice
- 2 bell peppers any color, diced
- 1 large onion finely chopped
- 2 cups black beans drained and rinsed
- 2 cups corn kernels fresh or frozen
- 2 medium zucchini diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons chipotle peppers in adobo sauce chopped
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: avocado fresh cilantro, lime wedges, vegan sour cream
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and bell peppers, cooking for another 3 minutes until peppers begin to soften.
- Stir in zucchini, corn, and black beans. Season with cumin, smoked paprika, salt, and pepper.
- Add chopped chipotle peppers and cook everything together for 8-10 minutes, stirring occasionally.
- Warm your tortillas slightly to make them more pliable. I usually wrap them in foil and place them in a 250°F oven for 10 minutes.
- To assemble, place a warm tortilla on a flat surface and add about ⅓ cup of rice in the center.
- Top with a generous portion of the vegetable mixture and your chosen toppings.
- Fold the sides of the tortilla over the filling, then roll from the bottom up, tucking in the sides as you go.