Grammy's Kitchen · Burritos · Creamy Avocado Vegetarian Burritos
One of 111 burritos recipes we measured
1 cooks on kristineskitchenblog.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 1% |
| protein add | 100% | 100% |
| aromatics | 28% | 1% |
| vegetables and beans | 119% | 35% |
| liquid | 23% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 240 g | 2 bell peppers (any color, thinly sliced into strips) |
| 150 g | 1 onion (thinly sliced) |
| salt and pepper | |
| 122 g | 1/2 cup plain Greek yogurt |
| 1/2 lime, juiced | |
| 1 g | 1/4 teaspoon chili powder |
| 12 g | 2 tablespoons chopped cilantro |
| 425 g | 15 ounce can pinto beans (rinsed and drained) |
| 100 g | 4 large whole wheat tortillas |
| 113 g | 1 cup grated Monterey jack cheese |
| 400 g | 2 small or 1 large avocado (peeled, pitted and chopped) |
Method: 4 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe was super easy and delicious! Thank you! We love all your recipes and love all the vegetarian ones (that are simple and delicious)” — a cook, 5.0★