Loaded Veggie Burritos
Blue ApronPoultry
✓ Available this week · Jul 20 to Jul 26, 2026
☆☆☆☆☆ Be the first to review →⏱ ~70 min · 🍽 2 servings · 📊 Medium
✓ High protein
Nutrition Facts
2 serving(s)
Calories870
Dietary Fiber14.0g
Protein30g
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
3.3/ 10
MealFan's take
Niche pick
Poultry that 7% heavier than the average poultry meal and ranks in the 16th percentile for protein.
Protein1/5
Lightness2/5
Ease2/5
👍 Best for
✓ Poultry lovers✋ Skip if
✕ You're chasing high protein✕ You're cutting caloriesThis take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
870
Calories
30g
Protein
14.0g
Fiber
3.4g
Protein / 100 cal
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
16th pctl
More protein than 16% of 1,474 meals
Protein density
3.4g /100cal
Leaner than 12% of meals
vs Poultry average
7% heavier
This870
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Under 500 cal✓ High fiber
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary ✓ Vegetarian✓ Southwestern
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
10 oz Cooked Pulled Chicken
1 each 15.5-oz can Pinto Beans
2 each Flour Tortillas
½ cup Long Grain White Rice
1 each Red Onion
1 each Poblano Pepper
1 each Lime
2 tsp Chipotle Chile Paste
⅓ cup Tomatillo-Poblano Sauce
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
¼ cup Sour Cream
1 tbsp Light Brown Sugar
How to make it
1
Rinse and drain the rice. Combine with a big pinch of salt and 1 cup water (2 cups for 4 servings) in a medium pot. Bring to a boil, reduce to low, cover, and cook undisturbed 13-15 minutes until absorbed and tender. Fluff with a fork.
2
Rinse and dry all produce. Halve, peel, and medium dice the onion(s). Drain and rinse the beans. Quarter the limes. Stem the peppers, halve lengthwise, seed and devein, then medium dice. Wash hands and cutting board immediately after. In a bowl, combine the sour cream with 1 tablespoon water (2 tbsp for 4 servings); season with salt and pepper.
3
Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the pulled chicken (shredded into pieces); season with salt and pepper. Cook stirring occasionally 2-3 minutes until heated through. Transfer to the pot of cooked rice. Use the same pan for the filling.
4
In the same pan, heat a drizzle of olive oil over medium-high. Add the diced onion and peppers; season with salt and pepper. Cook stirring occasionally 3-4 minutes until slightly softened. Add the drained beans and season with the spice blend. Cook stirring frequently 2-3 minutes until combined and heated through. Transfer to the pot with the rice and chicken; stir together. Squeeze in lime juice to taste and adjust seasoning.
5
Wrap the tortillas in a damp paper towel and microwave 1 minute until hot. Carefully unwrap. Lay flat and divide half the filling along the bottom half of each tortilla. Fold the three adjacent sides over the filling, then roll away from you, tucking in the sides, until seam-side down. Cover the remaining filling to keep warm.
6
Heat a drizzle of olive oil in the same pan over medium. Add the burritos seam-side down, in batches if needed. Cook 1-2 minutes until lightly browned. Top with the cheddar and Monterey Jack (keep seam-side down). Loosely cover with foil and cook 2-3 minutes until the cheese melts. Serve over the remaining filling. Drizzle with the tomatillo sauce and seasoned sour cream. Offer remaining lime wedges on the side.
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Blue Apron
Loaded Veggie Burritos
Loaded Veggie Burritos, served with Melted Cheese & Tomatillo Sauce, is a Poultry dish from Blue Apron.
A burrito or burro in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country. The term burrito was regional, specifically from Guanajuato, Guerrero, Michoacán, San Luis Potosí, Sonora and Sinaloa, for what is known as a taco in Mexico City and surrounding areas, and codzito in Yucatán and Quintana Roo. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
🌿 Vegetarian
✓ Perfect for
Vegetarians
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Rinse and drain the rice. Combine with a big pinch of salt and 1 cup water (2 cups for 4 servings) in a medium pot. Bring to a boil, reduce to low, cover, and cook undisturbed 13-15 minutes until absorbed and tender. Fluff with a fork.
- Rinse and dry all produce. Halve, peel, and medium dice the onion(s). Drain and rinse the beans. Quarter the limes. Stem the peppers, halve lengthwise, seed and devein, then medium dice. Wash hands and cutting board immediately after. In a bowl, combine the sour cream with 1 tablespoon water (2 tbsp for 4 servings); season with salt and pepper.
- Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the pulled chicken (shredded into pieces); season with salt and pepper. Cook stirring occasionally 2-3 minutes until heated through. Transfer to the pot of cooked rice. Use the same pan for the filling.
- In the same pan, heat a drizzle of olive oil over medium-high. Add the diced onion and peppers; season with salt and pepper. Cook stirring occasionally 3-4 minutes until slightly softened. Add the drained beans and season with the spice blend. Cook stirring frequently 2-3 minutes until combined and heated through. Transfer to the pot with the rice and chicken; stir together. Squeeze in lime juice to taste and adjust seasoning.
- Wrap the tortillas in a damp paper towel and microwave 1 minute until hot. Carefully unwrap. Lay flat and divide half the filling along the bottom half of each tortilla. Fold the three adjacent sides over the filling, then roll away from you, tucking in the sides, until seam-side down. Cover the remaining filling to keep warm.
- Heat a drizzle of olive oil in the same pan over medium. Add the burritos seam-side down, in batches if needed. Cook 1-2 minutes until lightly browned. Top with the cheddar and Monterey Jack (keep seam-side down). Loosely cover with foil and cook 2-3 minutes until the cheese melts. Serve over the remaining filling. Drizzle with the tomatillo sauce and seasoned sour cream. Offer remaining lime wedges on the side.
Loaded Veggie Burritos is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Loaded Veggie Burritos?
Loaded Veggie Burritos is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Loaded Veggie Burritos vegetarian?
Loaded Veggie Burritos is tagged as Vegetarian, Southwestern on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Loaded Veggie Burritos take to prepare?
Loaded Veggie Burritos is made in 6 steps. Estimated active time is about 48 minutes based on the recipe instructions.
Sources: Wikipedia
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Frequently Asked Questions
How many calories in Blue Apron's Loaded Veggie Burritos?
Loaded Veggie Burritos has 870 calories per serving from Blue Apron.
Is Blue Apron's Loaded Veggie Burritos vegan?
Yes, Blue Apron tags Loaded Veggie Burritos as Vegan. It contains no animal products.
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