Grammy's Kitchen · Burritos · Vegetarian Burrito
One of 111 burritos recipes we measured
from www.wellplated.com
14 cooks on www.wellplated.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% |
| salt | 1% | 0% |
| aromatics | 30% | 1% |
| vegetables and beans | 156% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 278 g | 1 1/2 cups cooked brown rice |
| 12 g | 2 tablespoons finely chopped cilantro |
| Zest and juice of 1 medium, juicy lime ((about 3/4 tsp zest and 2 tablespoons juice)) | |
| 14 g | 1 tablespoon extra virgin olive oil |
| 120 g | 1 red bell pepper (cored and diced) |
| 120 g | 1 green bell pepper (cored and diced) |
| 150 g | 1 small bunch green onions (chopped (about 1 cup), divided) |
| 3 g | 1/2 teaspoon kosher salt (plus a pinch or two) |
| 1 g | 1/2 teaspoon ground black pepper |
| 200 g | 1 zucchini (ends trimmed and diced) |
| 4 g | 2 teaspoons ground cumin (reduce to 1 teaspoon if sensitive to spice) |
| 1 g | 1/2 teaspoon chipotle chili powder (reduce to 1/4 teaspoon if sensitive to spice) |
| 9 g | 3 cloves minced garlic (or 1 teaspoon garlic powder) |
| 425 g | 1 can (15 ounces) black beans (rinsed and drained) |
| 1/4 cup of your favorite salsa (plus additional for serving) | |
| 113 g | 4 ounces crumbled feta cheese |
| 150 g | 6 whole wheat tortillas (I used the 8-inch size. You can also use the larger, 9- or 10-inch burrito size for 4 bigger burritos) |
| 400 g | 2 medium ripe avocados (sliced) |
| Nonstick spray (optional for crisping the outside) | |
| Non-fat Greek yogurt (or sour cream, optional for serving) | |
| Additional lime wedges (optional for serving) |
Method: 6 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’m not vegetarian, but thought these looked like a good option to take for lunch. I left out the zucchini, but they were still delicious. I do recommend grilling/crisping them as is recommended in the recipe. I meal prepped these yesterday and grilled each on” — a cook, 5.0★
“My family loved this recipe. In fact, I've taken to making the veggie portion in large batches by chopping everything up, putting on a baking tray and roasting them. I grab whatever is in season and on sale so the mix varies. I use it in these yummy burritos, ” — a cook, 5.0★