Beans & Veggies Burrito
This Veggie Burrito is a healthy and filling option for weight loss. It's loaded with fiber, protein, and healthy fats, making it a satisfying meal that will keep you full for longer. It's also gluten-free and vegetarian, making it suitable for many dietary preferences. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
254 kcal
Protein
8 g
Carbs
43 g
Fat
5 g
Fiber
7 g
Ingredients
Rajmah, red
50 gms (50g)
Red Bell Pepper
1 cup, sliced (100g)
Avocado
0.25 cup, sliced (50g)
Fresh cilantro (chopped)
1 tbsp (10g)
Common Salt
0.5 tsp (3g)
Olive Oil
1 tsp (3g)
Cumin Powder
0.5 tsp (2g)
Chili Powder
0.5 tsp (2g)
Clove Garlic, Chopped
0.5 tsp (2.5g)
Rice, raw, brown
100 gms (100g)
Green Bell pepper
0.5 cup, chopped (100g)
Red Onion
0.5 cup, chopped (80g)
Black Pepper
0.25 tsp (0.5g)
Whole Wheat Tortilla
2 medium (100g)
Instructions
Preparation
Cooking Brown Rice:
Rinse rice, add it to a pot with water in a 2:1 ratio.
Bring to a boil, reduce heat and cover with a lid, simmer for -30-40 minutes.
Turn off heat and let it sit covered for 5-10 minutes, fluff with a fork and serve hot.
Kidney Bean
Rinse the kidney beans in a colander and remove any
Cooking Steps
Heat olive oil in a pan over medium heat.
Add sliced onions and sauté for 2-3 minutes until they turn translucent.
Add sliced bell peppers and sauté for another 2-3 minutes until they are slightly softened.
Add cumin powder, chili powder, salt, and pepper. Mix well.
Add kidney beans and cooked brown rice. Mix well and cook for another 2-3 minutes until everything is heated through.
Warm the tortillas in the microwave or on a pan.
Add the rice and bean mixture on top of the salsa.
Add sliced avocado and fresh cilantro on top.
Roll the tortilla tightly and cut in half.