Description
Delicious and hearty vegan black bean and rice burritos packed with seasoned black beans, rice, fresh veggies, and vibrant spices. These burritos are perfect for a quick, nutritious, and flavor-packed meal that can be customized with your favorite toppings and wraps.
Ingredients
Scale
For the Black Bean and Rice Filling
- 1 yellow onion, diced
- 2 cloves of garlic, crushed
- 15.5 oz black beans, rinsed and drained
- 1 cup cooked rice or other grains (pre-cooked store-bought rice recommended)
- 1 cup frozen corn
- 1 large tomato, diced
- 2 tsp chili powder
- 1 tsp cumin powder
- Salt to taste
For the Wrap and Toppings
- 1 avocado, sliced
- 1 cup crunchy lettuce such as romaine, sliced
- 2–3 large tortillas, burrito size
- Hot sauce (optional)
- Cilantro, chopped (optional)
- Marinated jalapeño (optional)
Instructions
- Cook the onions: Warm up a large non-stick pan over medium-high heat with a little oil (optional). Cook the diced onion for about 5-7 minutes, stirring often until browned and softened.
- Add spices and garlic: Add the crushed garlic, a pinch of salt, chili powder, and cumin powder to the onions. Stir well to coat the onions and cook for about 1 minute to release the flavors.
- Add remaining filling ingredients: Stir in the diced tomatoes, frozen corn, rinsed black beans, and cooked rice. Combine everything well and cook for about 5 minutes. Add a splash of water if the mixture seems dry. Aim for a moist consistency that isn’t too saucy. Remove from heat.
- Assemble the burritos: Lay a tortilla flat on a clean surface. Spoon a generous amount of the black bean and rice mixture onto the bottom half of the tortilla, leaving the edges free. Top with sliced avocado, crunchy lettuce, tomatoes, jalapeños, cilantro, and hot sauce or any preferred fillings.
- Wrap the burrito: Fold the sides of the tortilla over the filling, then fold the bottom over. Roll tightly towards the top to seal the ingredients inside, keeping the burrito compact. Slice in half if desired.
- Serve and enjoy: Serve the burritos immediately with salsa or vegan sour cream on the side. Optionally, crisp the burrito in a hot pan with oil to brown each side for added texture.
Notes
- Pre-cooked rice containers like Minute-Rice are convenient and pantry-stable, but you can also use frozen brown rice or make a flavorful vegan Mexican rice from scratch.
- Additional fillings such as pico de gallo, vegan sour cream, chipotle sauce, pickled red onions, or avocado crema add variety and extra flavor.
- To crisp burritos, lightly oil a hot pan and brown each side before serving.
- Make burritos ahead, but avoid avocado and fresh juicy tomatoes to prevent sogginess; consider adding vegan mayo, vegan cheese, or crunchy veggies instead.
- The bean and rice mixture can be prepared in advance and stored airtight in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
