Quick Veggie and Rice Burritos
These Quick Veggie and Rice Burritos are a deliciously satisfying way to enjoy fresh veggies and wholesome ingredients!
Equipment
- Skillet
- Spatula
- Cutting Board
- Knife
- Mixing Bowl
Ingredients
- 1/2 onion onion sliced
- 1/2 bell pepper 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)
Instructions
- 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.
- While the veggies are cooking, prepare your cilantro lime rice according to your favorite recipe.
- Lay your flour tortillas flat on a clean surface. Layer 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!
- Carefully fold in the sides of the tortilla and then roll it from the bottom up, ensuring that all the delicious filling stays inside.
- Slice the burritos in half for easy handling, and serve them with extra salsa or a side salad.
Notes
- Customize your burritos with any other veggies you have on hand, such as zucchini or corn.
- For added protein, consider adding grilled chicken or tofu.
- Toasting your burritos in the skillet after rolling them can add a delightful crunch.