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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Healthy Veggie Burritos

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.67

$1.67 per serving

30 people like this recipe

30 likes

This recipe is ready in 25 minutes

Ready in 25 minutes

spoonacular Score:97%

Spoonacular Score: 97%

 

If you want to add more gluten free and vegan recipes to your recipe box, Healthy Veggie Burritos might be a recipe you should try. For $1.67 per serving, you get a main course that serves 6. One portion of this dish contains around 12g of protein, 16g of fat, and a total of 327 calories. 30 people were glad they tried this recipe. This recipe is typical of Mexican cuisine. Head to the store and pick up salsa, soy cheese, jalapeno, and a few other things to make it today. Overall, this recipe earns a great spoonacular score of 97%. Grilled Veggie Burritos, Chipotle Veggie Burritos, and Summer Veggie Burritos are very similar to this recipe.

Ingredients

Servings:
2 cans
2 cans black canned black beans
black canned black beans
0.25 teaspoons
0.25 teaspoons cayenne pepper
cayenne pepper
0.25 teaspoons
0.25 teaspoons chili powder
chili powder
0.25 teaspoons
0.25 teaspoons cumin
cumin
2 cloves
2 cloves garlic
garlic
some
some guacamole
guacamole
0.5
0.5  jalapeno
jalapeno
some
some lettuce
lettuce
some
some lime
lime
some
some olive oil
olive oil
0.5
0.5  red onion
red onion
some
some red diced red pepper
red diced red pepper
some
some salsa
salsa
0.25 teaspoons
0.25 teaspoons sea salt
sea salt
some
some soy cheese
soy cheese
3
3  zucchinis
zucchinis
2 cans black canned black beans
2 cans
black canned black beans
0.25 teaspoons cayenne pepper
0.25 teaspoons
cayenne pepper
0.25 teaspoons chili powder
0.25 teaspoons
chili powder
0.25 teaspoons cumin
0.25 teaspoons
cumin
2 cloves garlic
2 cloves
garlic
6 servings guacamole
6 servings
guacamole
0.5  jalapeno
0.5
jalapeno
6 servings lettuce
6 servings
lettuce
6 servings lime
6 servings
lime
6 servings olive oil
6 servings
olive oil
0.5  red onion
0.5
red onion
6 servings red diced red pepper
6 servings
red diced red pepper
6 servings salsa
6 servings
salsa
0.25 teaspoons sea salt
0.25 teaspoons
sea salt
6 servings soy cheese
6 servings
soy cheese
3  zucchinis
3
zucchinis

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

Read the detailed instructions on Running on Real Food

Price Breakdown

Cost per Serving: $1.67
Ingredient
2 cans black canned black beans
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon cumin
2 cloves garlic
some guacamole
1/2 jalapeno
some lettuce
some lime
some olive oil
1/2 red onion
some red diced red pepper
some salsa
some soy cheese
3 zucchinis
Price
$1.52
$0.05
$0.03
$0.03
$0.13
$0.11
$0.03
$1.97
$0.16
$1.00
$0.18
$2.24
$0.75
$0.12
$1.69
$10.02

Tips

Health Tips

  • To make this recipe more nutritious, skip the iceberg lettuce and choose some darker leafy greens higher in vitamin K like romaine, kale, spinach, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
327 Calories
12g Protein
15g Total Fat
38g Carbs
68% Health Score
Limit These
Calories
327
16%

Fat
15g
24%

  Saturated Fat
2g
14%

Carbohydrates
38g
13%

  Sugar
9g
10%

Cholesterol
0.0mg
0%

Sodium
899mg
39%

Get Enough Of These
Protein
12g
24%

Vitamin C
124mg
151%

Vitamin A
3218IU
64%

Fiber
14g
58%

Folate
174µg
44%

Manganese
0.77mg
39%

Vitamin K
39µg
38%

Potassium
1103mg
32%

Vitamin B6
0.59mg
29%

Vitamin E
4mg
27%

Phosphorus
245mg
25%

Iron
4mg
23%

Vitamin B1
0.34mg
23%

Magnesium
89mg
22%

Vitamin B2
0.37mg
22%

Copper
0.4mg
20%

Vitamin B3
2mg
13%

Calcium
104mg
10%

Zinc
1mg
10%

Vitamin B5
0.89mg
9%

Selenium
2µg
4%

covered percent of daily need

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