Description

Craving a hearty, vibrant meal that’s perfect for lunch or dinner? The Vegan Burrito, rated 4.56 from 9 votes, is your answer! This plant-based recipe features a delicious filling of Spanish rice, seasoned black beans, guacamole, pickled red onions, and fresh veggies, all wrapped in a flour tortilla

Ingredients

To make Vegan Burritos for 6 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this hearty dish:

For the Beans:

Cooked Black Beans (1½ cups, drained and rinsed): Provides protein and heartiness.
Fresh Lime Juice (1 tbsp): Adds bright, tangy flavor.
Taco Seasoning (2 tsp): Brings bold, Mexican-inspired spice.
Extra-Virgin Olive Oil (1 tsp): Enhances flavor and texture.
Sea Salt (¼ tsp): Boosts overall taste.

For the Peppers:

Extra-Virgin Olive Oil (2 tsp): Used for sautéing.
Red Bell Peppers (2, stemmed, seeded, sliced into thin strips): Adds sweet, colorful crunch.
Sea Salt and Freshly Ground Black Pepper: Enhances flavor.

For the Burritos:

Large Flour Tortillas (6): The sturdy base for the fillings.
Spinach or Lettuce: Adds fresh, leafy texture.
Spanish Rice or Cilantro Lime Rice: Provides a flavorful, starchy base.
Guacamole: Brings creamy, rich texture.
Pickled Red Onions: Adds sharp, tangy crunch.
Fresh Cilantro Leaves: Provides vibrant, herbaceous flavor.
Jalapeño Peppers (thinly sliced): Adds a spicy kick.
Homemade Salsa, Tomatillo Salsa, or Corn Salsa (for serving): Offers zesty, customizable flavor.

Substitutions and Variations:

Tortillas: Use corn tortillas for a gluten-free option or whole-wheat tortillas for added fiber.
Beans: Swap black beans with pinto beans, kidney beans, or refried beans (vegan).
Peppers: Replace red bell peppers with green bell peppers, poblano peppers, or zucchini.
Rice: Use brown rice, quinoa, or cauliflower rice for a low-carb option.
Salsa: Swap with pico de gallo, mango salsa, or hot sauce for different flavors.
Vegan: The recipe is naturally vegan; ensure guacamole and salsa are vegan (check labels).
Gluten-Free: Use corn tortillas and ensure taco seasoning and salsa are gluten-free (check labels).
Add-Ons: Include roasted sweet potatoes, corn, or avocado slices for extra heartiness.

Why These Ingredients Matter: The black beans and rice provide protein and substance, while the peppers and greens add crunch and nutrients. The guacamole and salsa bring creamy and zesty flavors, making this a balanced, vegan meal perfect for any occasion.

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Instructions

Step 1: Prepare the Beans

In a medium bowl, stir together 1½ cups cooked black beans, 1 tbsp fresh lime juice, 2 tsp taco seasoning, 1 tsp extra-virgin olive oil, and ¼ tsp sea salt.
Set aside to marinate while preparing other components.

Tip: Mix gently to coat beans evenly; let them sit to absorb the flavors.

Step 2: Cook the Peppers

In a large skillet, heat 2 tsp extra-virgin olive oil over medium heat.
Add 2 red bell peppers (sliced into thin strips), a pinch of sea salt, and several grinds of black pepper.
Cook, stirring occasionally, for 8–10 minutes, until the peppers are soft and browned in places.
Remove from heat and season to taste.

Tip: Slice peppers thinly for faster cooking; stir occasionally to prevent burning.

Step 3: Assemble the Burritos

Warm 6 large flour tortillas (grill, skillet, or microwave in a damp towel for 20–30 seconds to make pliable).
Lay each tortilla flat and layer the center with a handful of spinach or lettuce, a scoop of Spanish rice or cilantro lime rice, a portion of marinated black beans, sautéed peppers, a dollop of guacamole, pickled red onions, fresh cilantro leaves, and sliced jalapeños.
Tuck in the sides and roll tightly to close.

Tip: Don’t overfill to ensure easy rolling; tuck sides firmly to keep fillings secure.

Step 4: Serve

Serve the burritos hot with homemade salsa, tomatillo salsa, or corn salsa on the side.

Tip: Serve immediately to enjoy the warm fillings and fresh toppings at their best.