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A wholesome, homemade burrito featuring creamy black beans cooked from scratch, fluffy brown rice, and a zesty pico de gallo. Wrapped in a warm tortilla with fresh avocado, it's a satisfying and fiber-packed meal.
Cook the black beans and brown rice
Make the fresh pico de gallo
Prepare the black bean filling
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A wholesome, homemade burrito featuring creamy black beans cooked from scratch, fluffy brown rice, and a zesty pico de gallo. Wrapped in a warm tortilla with fresh avocado, it's a satisfying and fiber-packed meal.
This tex_mex recipe takes 80 minutes to prepare and yields 4 servings. At 653.14 calories per serving with 23.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Assemble the burritos
Use corn tortillas or certified gluten-free flour tortillas instead of whole wheat.
Omit the cheddar cheese or use your favorite plant-based shredded cheese alternative.
Add 1 cup of cooked quinoa or some crumbled, seasoned tofu to the filling for an extra protein boost.
If you're short on time, use one 15-ounce can of black beans (rinsed and drained) and 2 cups of pre-cooked brown rice.
Keep the seeds in the jalapeno when making the pico de gallo, or add a pinch of cayenne pepper to the bean mixture.
Black beans and brown rice provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps you feel full and satisfied.
This burrito is a great source of plant-based protein, essential for muscle repair and overall body function, making it a satisfying meal for vegetarians and meat-eaters alike.
Avocado provides monounsaturated fats, which are known to support heart health by helping to reduce bad cholesterol levels.
The complex carbohydrates from brown rice are digested slowly, providing a steady release of energy without the spike and crash associated with refined grains.
Yes, it's a very healthy meal. It's packed with plant-based protein and fiber from the beans and brown rice, healthy fats from the avocado, and vitamins from the fresh pico de gallo. Making it from scratch allows you to control the sodium content.
One homemade Black Bean and Avocado Burrito has approximately 500-550 calories, depending on the size of the tortilla and the amount of cheese and avocado used.
While dried beans offer better texture and less sodium, you can substitute them with a 15-ounce can of black beans (rinsed and drained) to save time. The recipe will be much quicker.
Yes, but it's best to omit the fresh pico de gallo and avocado if freezing. Wrap each burrito tightly in foil and store in a freezer bag. Reheat in the oven or microwave and serve with fresh toppings.
Feel free to add other ingredients like grilled corn, sautéed bell peppers and onions, or a handful of spinach for extra nutrients and flavor.
