The ultimate vegan burrito! A flavor-packed plant based lunch or dinner idea, it’s stuffed with Mexican rice, seasoned black beans and peppers, and avocado.
2 cup Cooked spanish rice* or instant pot spanish rice
2 Large Portobello Mushroom Caps
0.5 Medium Red Onion
1 Orange bell pepper
15 ounce 2 cans black beans, drained and rinsed
2 tablespoon Olive oil
2 teaspoon Cumin
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Smoked paprika
1 teaspoon Kosher salt
2 tablespoon Lime juice
1 Avocado
4 Large flour tortillas or gluten free tortillas
Nutrition value
559
calories per serving
11 g Fat17 g Protein95 g Carbs23 g FiberOther
Current Totals
11 g Fat
17 g Protein
95 g Carbs
23 g Fiber
MacroNutrients
Carbs
95 g
Protein
17 g
Fiber
23 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
53 mg
Iron
10 mg
Vitamin A
293 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
44 mcg
Vitamin B12
0 mcg
Vitamin C
57 mg
Vitamin E
2 mg
Copper
2 mcg
Magnesium
156 mg
Manganese
2 mg
Phosphorus
480 mg
Selenium
1 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
