Description
A flavorful and hearty vegan burrito packed with seasoned black beans, sweet corn, brown rice, fresh vegetables, and creamy vegan toppings. This recipe offers a delicious, nutritious, and easy-to-make plant-based meal perfect for lunch or dinner, featuring homemade or store-bought salsa and guacamole.
Ingredients
Scale
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 of cumin)
- 6 large flour tortillas (use gluten-free if needed)
Instructions
- Prepare the Bean and Corn Salad: Drain and rinse the black beans and sweet corn thoroughly. In a medium-sized bowl, combine the beans and corn with paprika powder, smoked paprika, cumin, fresh lime juice, salt, and black pepper. Add the sliced green onions and freshly chopped cilantro, then mix everything well to combine all the flavors evenly.
- Assemble the Burritos: Lay one tortilla flat on a plate. Spoon about half a cup of the seasoned brown rice into the center of the tortilla. Top the rice with a generous portion of the black bean and corn salad. Then layer on salsa, shredded lettuce, vegan shredded cheese, vegan sour cream, and guacamole. Optionally, sprinkle some red pepper flakes for extra heat.
- Roll and Serve: Fold in the sides of the tortilla, then roll it up tightly to form a burrito. Wrap the burrito in foil to hold its shape. Using a sharp knife, cut the burrito in half. Repeat with remaining tortillas and fillings. Serve immediately and enjoy your fresh, hearty vegan burritos!
Notes
- Using store-bought guacamole and salsa will speed up preparation time without compromising taste.
- For a gluten-free version, opt for gluten-free tortillas made from corn flour or make vegan, gluten-free tortillas using chickpea flour.
- To reduce calories, omit the tortillas and serve the ingredients as a burrito bowl with extra shredded lettuce.
- Brown rice is cooked easily in an Instant Pot in about 20 minutes (15 minutes on manual setting). Use 1.5 cups uncooked rice to yield 3 cups cooked rice, then season with salt and 1 teaspoon ground cumin.
Nutrition
- Serving Size: 1 burrito
- Calories: 420
- Sugar: 4g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
