Enjoy a healthy twist on a classic with burrito zoodles! Spiralized zucchini takes the place of tortillas, topped with savoury beans and your favourite burrito toppings.
This low-calorie and low-carb dish is a flavorful option that's perfect for a quick and satisfying meal.
This dish is inspired by my zucchini stuffed burrito boats and Mexican Buddha bowl.
Jump to:
Ingredients + Substitutions
Here’s everything you’ll need to make this fantastic burrito zoodles recipe.
- Zucchini: Choose zucchini that are firm, bright green, and free from blemishes. You’ll need about 3 medium zucchini. Or you may purchase zucchini noodles that have already been spiralized.
- Black beans: I like the heartiness of black beans, but you may choose another bean if preferred. Use a 15-oz can, or approx. 1.5 cups.
- Tomatoes: Grape tomatoes or cherry tomatoes that have been halved. Or dice up a larger tomato.
- Corn: Sweet corn from fresh cobs, or thawed from frozen both work.
- Lime juice + spices: To season the black beans. A mix of lime juice, smoked paprika, chili powder, onion powder and garlic powder make a great combo.
- Toppings: Choose any toppings you’d like to add, but a good burrito bowl needs a delicious sauce, and I’m recommending my homemade crema fresca for this one.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add the beans, lime juice and seasoning to a large skillet.
Heat over medium-low heat and stir often until absorbed.
Serve the beans over a bed of spiralized zucchini noodles and any of your other favourite burrito toppings.
Burrito toppings
Here are more delicious toppings to consider adding to your burrito zoodles:
- Shredded vegan cheddar or mozzarella cheese.
- Homemade (or store-bought) red enchilada sauce.
- Brown rice or quinoa.
- Black olives.
- Jalapeno and/or hot sauce.
- Vegan sour cream.
Or check out my BBQ jackfruit burritos for a classic tortilla-wrapped vegan burrito.
Equipment
I highly recommend using a spiralizer to make your vegetable noodles. If you don't have one already, I cannot recommend this tool enough. Especially if healthy eating is your goal. It's a fun way to make delicious and satisfying meals that are low in calories and wholesome.
Although you CAN use a mandoline to make noodles from veggies, it's more time-consuming and you'll need to use extra caution to prevent cutting your hands.
Storage
Store the components of your burrito zoodles in separate containers and assemble each burrito bowl just before serving to prevent a soggy texture.
The components will keep in the refrigerator for 3-4 days.
Expert Tips
- Prepare the toppings and spiralize your zucchini BEFORE heating the beans.
- For ease of spiralizing, use zucchini that are narrow, long, and straight. Or you may purchase pre-spiralized package zoodles from your grocery store to save time.
- Do NOT overcook the zoodles. You may serve them raw and cold, or just slightly heated through. Heating them for too long with make them watery and overly soft.
More healthier Mexican-inspired dishes
If you tried this recipe, please let me know in the comments below. I always love hearing from you! Don't forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and YouTube to see more delicious food.
Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 3 medium zucchini
- 1 cup cherry tomatoes (or grape) halved
- ½ cup corn kernels
- 15 ounce can black beans drained + rinsed
- 2 tablespoons lime juice approx. 1 large lime
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt + pepper to taste
Optional Toppings
- fresh cilantro
- crema fresca
- avocado slices
- lime wedges
Instructions
- Start by spiralizing your zucchini into noodles if you're not using packaged zoodles from the store. Place the zoodles into a large colander inside a large bowl or your kitchen sink and generously sprinkle them with salt. This will wilt the zucchini and improve their flavour. Set it aside for 10-15 minutes while you prepare the remaining ingredients.
- Then, prepare any toppings and/or sauces you'd like to use.
- Next, heat your beans with the lime juice and spices for a few minutes to absorb the flavours and turn off the heat.
- You may optionally heat the zoodles, however, it's unnecessary to cook them.
- Serve your burrito zoodles in shallow bowls and top them with the heated beans and remaining toppings. Enjoy.
Notes
- Prepare the toppings and spiralize your zucchini BEFORE heating the beans.
- For ease of spiralizing, use zucchini that are narrow, long, and straight. Or you may purchase pre-spiralized package zoodles from your grocery store to save time.
- Do NOT overcook the zoodles. You may serve them raw and cold, or just slightly heated through. Heating them for too long with make them watery and overly soft.
Bob says
Wow Rosa… this looks absolutely fabulous! Can’t wait to try the bowl with your Crema Fresca. Reminds me of a Freshii bowl – but even better. Thanks for sharing and… greetings from Pickering, Ontario!
Rosa says
Greetings Bob! Thanks so much for the lovely compliment. 🙂