Healthy Burrito

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The best Healthy Burritos are packed with seasoned rice, roasted veggies, cheese, cilantro, and a squeeze of lime. Pair with salsa, avocado, sour cream, and an extra lime drizzle for a delicious meal in under 30 minutes!

Prep Time15

Cook Time6

Total Time21

Course: Dinner, Vegetarian

Cuisine: Mexican, Vegetarian

Keyword: Healthy Burrito

Servings: servings

Author: Chelsea Lords

Cost: $6.93

Equipment

Ingredients

Roasted Vegetables

1 cup sweet red pepper cut into 1/2-inch pieces
3 cups sweet potatoes peeled and cut into 1/2-inch cubes
1 cup red onion peeled and cut into 1/2-inch cubes
2 tablespoons finely diced jalapeno
2 tablespoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper

Rice

1 teaspoon olive oil
1 teaspoon minced garlic
1/2 tablespoon chili powder
1/2 teaspoon ground cumin
1 cup uncooked white rice
2 cups chicken broth or water

Assembly

1 (15-ounce) can black beans drained and rinsed
12 whole-wheat tortillas
1 lime
Fresh cilantro
Sour cream and/or salsa for dipping
Avocados or guacamole, optional, for serving

Instructions

Preheat oven to 425°F. Cut all the veggies into small pieces, no bigger than 1/2-inch cubes. Add the diced pepper, sweet potato, onion, and jalapeno to a very large sheet pan (full-sized sheet pan; 15x21 inches) or 2 smaller sheet pans. Add olive oil, chili powder, paprika, cumin, garlic powder, and salt and pepper. Toss and spread in an even layer (overlapping veggies will steam, not roast). Bake for 15 minutes, flip, stir, and bake for another 10–15 minutes or until veggies are crisp tender. Remove and let cool to room temperature.
Add the olive oil to a small pot. Add in minced garlic, chili powder, and cumin. Season to taste with salt and pepper; I add 1/4 teaspoon each). Stir and cook for 30 seconds to a minute. Add the rice and stir (without any liquid) for 1 minute. Mix in chicken broth and bring to a boil. Once boiling, reduce heat to a simmer, cover the pan, and simmer for 10–15 minutes or until rice is cooked through and water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with a fork. Let cool to room temperature.
Warm tortillas in the microwave for 10–15 seconds to make them more pliable (optional). To the bottom half of the tortilla, add 1/4 cup cooked rice, 1/4 cup drained and rinsed black beans, 1/3 cup of the roasted veggies, and 1/4 cup shredded cheese. Add a few sprigs of cilantro and a drizzle of lime juice, then fold up the burrito by folding the side over the bottom 1/3 of the tortilla (right on top of the filling). Pull the filling back toward the bottom third of the tortilla. Make two folds on either side of the large fold. Now tightly roll. As you roll, use the tips of your fingers to tuck and press all the filling into a tight cylinder. Either cook (see next step) or wrap in parchment paper and then foil; freeze.
To Cook Fresh: Spray all sides of the burrito with cooking spray. Place the burrito, seam-side down, into a large pan on medium heat and cook for about 2–3 minutes on each side. Remove and enjoy immediately with an optional side of extra salsa and low-fat sour cream. Serve optionally with guacamole or avocado and additional lime/cilantro as desired.
To Cook Frozen: Remove foil. Microwave burrito in the parchment paper for 1 minute and 30 seconds; flip and microwave another 1 minute and 30 seconds. Remove, let cool, and enjoy with toppings, or crisp the edges in a skillet by following the directions in step 4.

Notes

Storage: Wrap cooled leftovers tightly in plastic wrap, then foil, and store in an airtight container in the freezer. To reheat, unwrap and microwave frozen burritos for 1–3 minutes per side until heated. For a crisp tortilla, brown the edges in a skillet.

Nutrition