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Eating Clean: Incredibly Tasty Vegan Burritos

First, a confession: I’m not “vegan”. Another confession: I always had the idea going “vegan” was a trip to the nearest forest for a day of gathering nuts, berries and leaves to throw into a nasty mishmash that would somehow, some way, incorporate hemp. Of course, that’s not really true but where whole, plant-based foods pack so much nutritional wallop, I’ve been incorporating more vegan meals into my diet thanks in large part to the guidance of Karma Chow— the website created by Tony “I am P90X” Horton’s personal chef, Missy Costello.

So… truth be told, this isn’t my recipe at all and I’m totally borrowing it from Missy and spreading the love (and so are many others) because burritos are always awesome and this recipe is surprisingly good,  filling and easy to make. Plus it might give Bessie, Mr. Cluck or Nemo a chance to frolick one more day.

What You Need:

Skillet, Pot, Spatula, Knife, Your Fingers, A possible trip to Whole Foods or the nearest Health Food Store.


1 TBSP. Olive Oil
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Red Onion
1 Zucchini
1 (One) 15oz can organic black beans (regular black beans can work here too, but may make the “vegan title nervous)
1 (one) 15oz Can Fire Roasted Diced Tomatoes
2 TSP Ground Cumin
1 TBSP Chili Powder
1/2 TSP Sea Salt
Black Pepper (to taste)
1 c. cooked Quinoa OR Brown Rice (I recommend the Quinoa)
1 pkg. brown rice tortillas or sprouted grain tortillas (Ezekiel). (You may also use whole wheat tortillas, but again, it robs the recipe of its “clean vegan” title).

BONUS: Avocado

Not -So-Tough Prep

Prepare Quinoa or Brown Rice as per package in pot of water (2 parts water to 1 part quinoa or rice) or pressure cooker.

While you’re waiting for the quinoa/rice to cook, chop your peppers into strips, onion into 1/4 wedges (or diced- however you like ’em) and zucchini into half medallions. Once you’re done there, throw your Olive Oil into your skillet over medium high heat. Drop in peppers and onions and mix them around until they’ve softened up. About 5 minutes, give or take one. Add your zucchini, cumin, chili powder and sea salt. Stir and continue to cook for two more minutes. Now for those tomatoes–  stir them into the fun. Lower heat to medium low and cover for five minutes until the peppers lose their crunch. Pull your skillet off the burner and add the black beans with a few stirs. Done.

Gluten free rice/grain tortillas tend to be a little more rigid than their gluten-loving counterparts, so if you’re using these tortillas, make sure to warm them up on another pan to soften them. Don’t microwave them as they’ll get crumbly– and burritos ain’t burritos if they’re falling apart and you have to eat them with a fork. Scoop your pepper mixture into the tortilla and top with a modest scoop of quinoa/brown rice. Add your avacado if you so choose and eat up.

The (Macronutrient) Breakdown

Since this is recipe is vegan, it’s carb-loaded– but don’t let that put you off. Your body will love it and if you’re following a macro plan like a 40/40/20 or the Phase III plan of 50/30/20, just fit it into your macros as with any other meal. The idea here is that it’s so plant-based, your body will process the nutritionally dense carbs more cleanly. There’s a whole movement based around this concept with some pretty impressive results. Tony Horton is 90% plant-based and it works for him as well. Either way, whatever works for YOU. Here’s that caloric breakdown:

Calories: 354

  • Fat: 7 g
  • Carbs: 63 g
  • Protein: 11 g
  • Fiber: 13 g

Nutrition is key to your program success whether it’s P90X, Insanity or a Chalene Johnson program. If you’re looking to stay on track and receive personal tips and advice, add me as your free coach and mentor right here

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4 Comments : Leave a Reply

  1. Jim says:

    I just got turned on to quinoa not long ago and this looks like another great way to work it into the old meal plan. I”m diggin’ this recipe.

  2. NJ says:

    looks delicious and I look forward to trying it. How many portions does this recipe yield?

  3. Coach Dan V. says:

    Hi NJ- thanks for checking in! This recipe makes roughly 4-6 servings.

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