Whole Wheat Mexican Burrito recipe vegetarian | Easy Wrap Ideas at home | Red Lobia Recipes

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and cook faster.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: canned salsa

Pico de gallo is fresher and lower in preservatives.

whole wheat tortillas

🥗Healthier: corn tortillas

💰Cheaper: flour tortillas

Corn tortillas are gluten-free and often less expensive.

Warm whole wheat tortillas in a skillet until pliable, about 1-2 minutes.

In a separate pan, heat olive oil over medium heat.

Sauté chopped onion and bell peppers until softened, about 5 minutes.

Add cooked rice and black beans to the pan, mixing well.

Season with cumin, chili powder, and salt; cook for another 2-3 minutes.

Remove from heat and stir in corn, cilantro, and lime juice.

Lay a tortilla flat and spoon the filling mixture in the center.

Top with grated cheese and salsa.

Fold the sides of the tortilla over the filling, then roll tightly from the bottom up.

Place the burrito seam-side down in the skillet.

Grill the burrito over medium heat until golden and crispy, about 3-4 minutes per side.

Slice in half and serve with avocado on the side.

Cooking Techniques

Spice Level:

Allergens