These Vegan Burritos Are The Perfect Low Fat High Protein Snack Recipes
EASY VEGAN BEAN BURRITO
This homemade vegan bean burrito is easy to make in only 15 minutes or less! It's such a healthy, satisfying and filling lunch or dinner idea full of delicious Mexican flavors and exciting textures.
Provided by Alena
Categories Dinner
Time 15m
Number Of Ingredients 11
Steps:
- In a small bowl, mash beans and salsa with a fork. Don't overdo it; it's okay when some beans retain their texture.
- Add green onion, salt, pepper and cayenne to taste. Mix until well-combined.
- Fill each tortilla with half of the cooked rice, bean mixture, corn, avocado, lettuce, tomato and bell pepper.
- Make sure your burritos are not too full so that you can still roll them!
- Fold in the sides and roll it tightly, closing both ends. Repeat with the other burrito.
- Place them both seam side down into a frying pan and grill over medium-high heat for around 3-5 minutes until brown and crispy.
- Flip with a spatula and grill for another 3 minutes. Cut in half and enjoy!
Nutrition Facts : Calories 440 calories, Carbohydrate 78 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 13 grams fat, Fiber 17 grams fiber, Protein 27 grams protein, SaturatedFat 2 grams saturated fat, ServingSize ½ recipe, Sodium 681 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
THESE VEGAN BURRITOS ARE THE PERFECT LOW FAT HIGH PROTEIN SNACK
I love a good protein snack that is also low in fat. Actually, these vegan burritos also make a wonderful dinner idea. If you love Mexican food as much as I do, you will also love these burritos. There's no meat or cheese so they are completely vegan and that also cuts down on the fat just a bit.
Provided by Vanessa Beaty
Time 45m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 F (180 C).
- Combine ingredients for the sauce together.
- For the burrito filling, heat olive oil in a large pot over medium heat. Add onion and pepper. Sauté for 2-3 minutes or until onion is translucent. Add garlic, jalapeno and mushrooms, season with a pinch of salt, lemon juice and paprika. Continue cooking until all the excess liquid from mushrooms evaporates.
- Stuff each tortilla wrap with a heaping tablespoon of rice, corn, beans and sautéed vegetables. Slice one avocado and add a few pieces on top of each burrito. Add some chopped cilantro and roll the tortillas into burritos.
- Place burritos in a greased baking pan seam down. Top with tomato sauce and bake for 25 minutes.
- Garnish with leftover avocado (mashed) and fresh greens.
Nutrition Facts : Calories 415 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 13 grams fat, Protein 12 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 8.8 oz, Sodium 226 milligrams sodium, Sugar 3 grams sugar
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