Print

Burrito Zoodles

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Burrito Zoodles are a fresh, colorful twist on a burrito bowl, combining tender zucchini noodles with seasoned black beans, corn, tomatoes, and Mexican-inspired spices. Finished with avocado, lime, and fresh toppings, they make a quick and satisfying meal.

Ingredients

  • Zucchini, spiralized into noodles
  • Olive oil
  • Garlic, minced
  • Salt
  • Black pepper
  • Black beans, drained and rinsed
  • Corn kernels
  • Diced tomatoes
  • Red bell pepper, diced
  • Red onion, diced
  • Chili powder
  • Ground cumin
  • Smoked paprika
  • Garlic powder
  • Fresh lime juice
  • Salt
  • Black pepper
  • Avocado, diced
  • Fresh cilantro, chopped
  • Salsa or pico de gallo
  • Shredded cheese, optional
  • Sour cream or plain Greek yogurt, optional
  • Lime wedges

Instructions

  1. Spiralize the zucchini into noodles and gently pat them dry with paper towels to remove excess moisture.
  2. Heat a large skillet over medium heat and add a small amount of olive oil.
  3. Add the red onion and bell pepper and cook for 3–4 minutes until slightly softened.
  4. Stir in the garlic and cook for about 30 seconds until fragrant.
  5. Add the black beans, corn, tomatoes, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
  6. Cook for 4–5 minutes, stirring occasionally, until everything is heated through.
  7. Transfer the burrito mixture to a bowl and set aside.
  8. Add a little more olive oil to the skillet, then add the zucchini noodles.
  9. Cook the zoodles for 2–3 minutes, tossing frequently, until slightly tender but still firm.
  10. Return the bean and vegetable mixture to the skillet and gently toss everything together.
  11. Finish with fresh lime juice and adjust the seasoning to taste.
  12. Divide among serving bowls and top with avocado, cilantro, salsa or pico de gallo, and optional cheese or sour cream. Serve with lime wedges.

Notes

  • Pat zucchini noodles dry and avoid overcooking them to prevent a watery texture.
  • Add cooked seasoned chicken, ground turkey, ground beef, or shrimp for extra protein.
  • Use pinto beans instead of black beans if preferred.
  • Add jalapeños, cayenne pepper, crushed red pepper, or hot sauce for extra heat.
  • Cooked quinoa can be added for a more filling meal.
  • For a vegan version, omit the cheese and sour cream or use plant-based alternatives.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For the best texture, refrigerate the zoodles, bean mixture, and fresh toppings separately.
  • Reheat the bean mixture first and warm the zoodles only briefly before combining. Add avocado and other fresh toppings after reheating.

Nutrition

Find it online: https://thefamilycooking.com/burrito-zoodles/