Vegan Black Bean and Rice Burritos
These vegan black bean burritos are SO delicious and ridiculously easy-to-make. Great to use in lunch boxes and also very versatile. Makes for a high-fiber and rich-in-protein quick lunch recipe that's also completely dairy-free and vegan.
Servings: 3 burritos
Calories: 579kcal
Ingredients
- 1 yellow onion diced
- 2 cloves of garlic crushed
- 15.5 oz black beans rinsed and drained
- 1 cup cooked rice or other grains I used pre-cooked store-bought rice, see notes
- 1 cup frozen corn
- 1 large tomato diced
- 2 tsp chili powder
- 1 tsp cumin powder
- salt to taste
For the wrap (choose your favorite)
- 1 avocado sliced
- 1 cup crunchy lettuce such as romaine, sliced
- 2-3 large tortillas burrito size
- hot sauce
- cilantro chopped
- marinated jalapeño
Instructions
- Warm up a large non-stick pan over medium-high heat with a little oil (optional). Then cook the onion for about 5-7 minutes while stirring often until browned and softened.
- Add the garlic, a pinch of salt and the chili and cumin powder. Stir well to cover the onion and cook for about a minute.
- Then, add the tomatoes, corn, black beans and rice. Stir well to combine and keep cooking for about 5 minutes. You can add a splash of water if it dried out too much (you are looking for a moist consistency that's not too saucy). Once done, remove from the heat.
- To make the wrap, lay a tortilla on a clean surface. Transfer a generous amount of the bean mixture on the bottom half of the tortilla leaving the edges free. Then, add some avocado, lettuce, tomatoes, jalapeño or any other filling ingredients you want to include.
- Then, fold the sides of the tortilla over the filling and then fold the bottom over. Roll towards the top to seal the ingredients trying to keep everything tight and compact. Slice and enjoy with a side of salsa or vegan sour cream, if desired.
Video
Notes
- I love using these pre-cooked rice individual containers of rice from Minute-Rice. They can be kept in the pantry to use with curries or salads and they have a nice 1 cup single portion size that I find convenient. Or, you can use frozen brown rice (add it still frozen to the pan!) or make a vegan Mexican rice if you have the extra time to boost the flavor.
- Other filling ingredient ideas include hot sauce, pico de gallo, vegan sour cream, chipotle sauce, pickled red onions, avocado crema, etc.
- Feel free to crisp your burrito in a hot pan with a little oil to brown each sides.
- You can make a few burritos ahead of time, but avoid adding avocado (will brown over time) and extra juicy diced fresh tomato (can turn the wrap soggy). Instead, include vegan mayo for a creamy factor, vegan cheese or crunchy veggies such as red pepper. The bean and rice mix can be done ahead and kept in the fridge in an air-tight container for up to 5 days.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 579kcal | Carbohydrates: 95g | Protein: 22g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 332mg | Potassium: 1310mg | Fiber: 22g | Sugar: 5g | Vitamin A: 2220IU | Vitamin C: 20mg | Calcium: 145mg | Iron: 6mg