Description

This Vegan Burrito recipe is a delicious and wholesome plant-based meal featuring a flavorful black bean and corn salad, seasoned brown rice, fresh lettuce, guacamole, salsa, vegan sour cream, and vegan shredded cheese all wrapped inside a large flour tortilla. Perfect for a quick, nutritious lunch or dinner, it’s easy to customize with gluten-free tortillas and comes with options to simplify preparation using store-bought components.

Ingredients

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For the Black Beans and Corn

1 can black beans
1 can sweet corn
1 teaspoon paprika powder
1/2 teaspoon smoked paprika powder
1 teaspoon cumin
2 teaspoons fresh lime juice
2 green onions, cut into rings
1/2 cup freshly chopped cilantro
Salt, to taste
Black pepper, to taste

For the Filling

1 cup guacamole (homemade or store-bought)
1 cup salsa (homemade or store-bought)
3/4 cup vegan sour cream
1/2 cup vegan shredded cheese
3 cups shredded lettuce
3 cups cooked brown rice (seasoned with salt and 1 teaspoon cumin)
6 large flour tortillas (use gluten-free ones if needed)

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Instructions

Prepare the Black Bean and Corn Salad: Drain and rinse the black beans and sweet corn thoroughly. In a medium bowl, combine them with paprika powder, smoked paprika powder, cumin, fresh lime juice, salt, and black pepper. Add the sliced green onions and freshly chopped cilantro, then stir everything well until evenly mixed.
Assemble the Burritos: Lay one tortilla flat on a clean plate. Place a generous portion of cooked and seasoned brown rice in the center. Add a layer of the black bean and corn salad over the rice. Top with a spoonful of salsa, some shredded lettuce, vegan shredded cheese, a dollop of vegan sour cream, and guacamole. Optionally, sprinkle red pepper flakes on top for extra heat.
Roll and Serve: Fold the sides of the tortilla inward and roll the tortilla tightly from one end to the other to create the burrito. Wrap it in foil to hold together. With a sharp knife, cut the burrito in half diagonally to serve immediately. Enjoy your fresh and tasty vegan burrito!

Notes

For convenience, use store-bought guacamole and salsa to speed up preparation.
Use gluten-free tortillas made from corn flour for a gluten-free burrito option, or make your own using chickpea flour for a vegan and gluten-free alternative.
To reduce calories, try making a burrito bowl by skipping the tortillas and layering all the ingredients in a bowl with extra shredded lettuce.
Brown rice can be cooked easily in an Instant Pot by setting it to manual for 15 minutes; use 1.5 cups uncooked rice to yield 3 cups cooked.

Nutrition

Serving Size: 1 burrito
Calories: 420 kcal
Sugar: 5 g
Sodium: 480 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 12 g
Protein: 14 g
Cholesterol: 0 mg