Vegetarian Burrito Recipe
These easy Chipotle Spiced Veggie Burritos are so easy to make and ready in under 20 minutes!
Servings: 4 wraps
Calories: 493kcal
Ingredients
For the sauce
- 1-2 chipotles in adobo, finely chopped (more or less to taste)
- 3 tablespoon olive oil
- 2 tablespoon adobo sauce
- 2 tablespoon sesame seeds
- 2 tablespoon maple syrup (or agave)
- 1 tablespoon apple cider vinegar
- ⅛ teaspoon salt, more or less to taste
For the Veggie Wrap
- 2 tablespoon olive oil
- 1 head broccoli, cut into bite size pieces with stem
- 1 small zucchini, thinly sliced
- ½ large yellow onion, thinly sliced
- 1 teaspoon smoked paprika
- ¼ teaspoon salt, more or less to taste
- ¼ teaspoon pepper, more or less to taste
- ⅓ cup fresh basil
- 2 cups cooked rice
- 4-6 tortilla wraps (burrito size or desired size)
Optional Ingredients
- plant based cheese,
- cherry tomatoes, quartered
- avocado, cubed
Instructions
- In a small bowl, whisk together ingredients for the sauce. Set aside.
- In a heavy bottomed pot, add oil over medium heat. Add broccoli and stir together. Cook for 4-6 minutes, stirring occasionally. Careful not to burn.
- Add zucchini and onions and stir together. Sprinkle with smoked paprika, salt, and pepper and stir together again. Cook for another 3-5 minutes. Remove from heat and add basil. Stir together.
- On a wrap, add some rice, some of the vegetable mixture, desired amount of sauce and any optional ingredients. Fold up. Repeat with remaining mixture.
Video
Nutrition
Serving: 1wrap | Calories: 493kcal | Carbohydrates: 60g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 2039mg | Potassium: 730mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1379IU | Vitamin C: 143mg | Calcium: 199mg | Iron: 4mg
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