Quick Veggie and Rice Burritos

There’s something so satisfying about a burrito that’s loaded with fresh veggies and wholesome ingredients. These Quick Veggie and Rice Burritos are not only easy to whip up, but they also pack a flavorful punch that will keep you coming back for more. Whether you’re looking for a quick weeknight meal or a grab-and-go lunch option, these burritos are perfect for every occasion. Let’s dive into how to make these delightful wraps that are sure to please everyone at the table!

What You’ll Love About This Recipe

– Quick assembly and cooking time.
– Packed with nutritious veggies and protein.
– Versatile—customize with your favorite ingredients.
– Perfect for meal prep or a quick dinner.
– Deliciously creamy avocado and zesty salsa enhance every bite.

Gather These Ingredients

• 1/2 onion, sliced
• 1/2 bell pepper, sliced (any color)
• 1 teaspoon olive oil
• 2 large flour tortillas
• 1 ripe avocado, sliced
• 1/2 cup pinto or black beans
• 1/4 cup low-fat sour cream
• 2 tablespoons Mexican salsa
• Salt and pepper to taste
• 1 cup cilantro lime rice (get the recipe here)

Equipment at a Glance

• Skillet – for sautéing the veggies.
• Spatula – for stirring and serving.
• Cutting board and knife – for prepping your ingredients.
• Mixing bowl – for combining the ingredients.

Quick Veggie and Rice Burritos, Made Easy

Step 1: Sauté the Veggies

In a skillet over medium heat, add the olive oil. Once hot, toss in the sliced onion and bell pepper. Sauté for about 5-7 minutes until the vegetables are tender and slightly caramelized. This step brings out the natural sweetness of the veggies, enhancing the flavor of your Quick Veggie and Rice Burritos.

Step 2: Prepare the Rice

While the veggies are cooking, prepare your cilantro lime rice according to your favorite recipe. The fresh flavors of cilantro and lime will complement the burrito ingredients beautifully.

Step 3: Assemble the Burritos

Lay your flour tortillas flat on a clean surface. Start by layering the cilantro lime rice in the center of each tortilla, followed by the sautéed veggies, pinto or black beans, sliced avocado, and a dollop of low-fat sour cream. Add a spoonful of Mexican salsa for that necessary kick!

Step 4: Roll Them Up

Carefully fold in the sides of the tortilla and then roll it from the bottom up, ensuring that all the delicious filling stays inside. If you want to secure the burrito, you can wrap it in foil or parchment paper.

Step 5: Serve and Enjoy

Slice the burritos in half for easy handling, and serve them with extra salsa or a side salad. These Quick Veggie and Rice Burritos are not only tasty but also colorful, making them an appealing addition to your meal.

If You’re Out Of…

• Flour tortillas – Whole wheat or corn tortillas can be used as a substitute.
• Avocado – Try adding sliced cucumbers or a sprinkle of cheese instead.
• Beans – Any type of beans will work; chickpeas or lentils are great alternatives.
• Sour cream – Greek yogurt makes a fantastic substitute.

Pro Perspective

• Customize your burritos! Feel free to add in any other veggies you have on hand, such as zucchini, corn, or spinach.
• For added protein, consider adding grilled chicken or tofu.
• Toasting your burritos in the skillet after rolling them can add a delightful crunch to the exterior.

Storing, Freezing & Reheating

These Quick Veggie and Rice Burritos are perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze them, wrap each burrito tightly in foil and place them in a freezer-safe bag. They can be stored for up to 2 months. To reheat, simply remove the foil and microwave for 1-2 minutes or heat in a skillet until warmed through.

FAQ

Can I use brown rice instead of white rice?

Absolutely! Brown rice will add a nutty flavor and extra fiber to your burritos. Just be aware that it may take longer to cook compared to white rice.

Is this recipe suitable for vegetarians?

Yes! These Quick Veggie and Rice Burritos are vegetarian-friendly, packed with beans and veggies for a wholesome meal.

Can I make this recipe vegan?

Definitely! Simply replace the sour cream with a plant-based alternative, and you can skip the cheese if you choose to add any.

What can I serve with these burritos?

These burritos pair well with a fresh side salad, tortilla chips and guacamole, or a zesty corn salsa for a complete meal.

One Pan, More Ideas

• Vegetable Stir-Fry – A quick and colorful dish that’s perfect for using up leftover veggies.
• One-Pot Pasta – A simple, hearty meal that requires minimal cleanup.
• Quinoa Salad – A refreshing, protein-packed salad that pairs perfectly with any meal.

Let’s Eat

With just a few simple ingredients and steps, you can enjoy these incredibly satisfying Quick Veggie and Rice Burritos. They’re not only a feast for the taste buds but also a great way to incorporate more vegetables into your diet. Whether for a busy weeknight dinner or a tasty lunch, you’ll find these burritos are a go-to in your recipe rotation. So gather your ingredients and get ready to indulge in a burst of flavor with every bite!