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
