Description
These Vegan Black Bean and Rice Burritos are a flavorful, wholesome meal perfect for a quick lunch or dinner. Packed with protein-rich black beans, hearty rice, and fresh veggies, this recipe is seasoned with chili and cumin for a warm, comforting taste. Wrapped in soft tortillas with creamy avocado and crunchy lettuce, they are delicious, satisfying, and easy to customize with your favorite toppings.
Ingredients
Scale
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
Wrap and Toppings
- 2-3 large tortillas (burrito size)
- 1 avocado, sliced
- 1 cup crunchy lettuce such as romaine, sliced
- Hot sauce, to taste
- Cilantro, chopped
- Marinated jalapeño, to taste
Instructions
- Cook the onion: Warm a large non-stick pan over medium-high heat with a little oil (optional). Cook the diced onion for 5-7 minutes, stirring often, until browned and softened.
- Add aromatics and spices: Stir in crushed garlic, a pinch of salt, chili powder, and cumin powder. Cook for about 1 minute, stirring to coat the onions well and release the spices’ aroma.
- Add veggies and beans: Mix in the diced tomato, frozen corn, rinsed black beans, and cooked rice. Stir well to combine and cook for another 5 minutes, adding a splash of water if the mixture becomes too dry. The consistency should be moist but not saucy. Remove from heat.
- Assemble the burrito: Lay a tortilla flat on a clean surface. Spoon a generous amount of the bean and rice mixture onto the bottom half of the tortilla, leaving the edges free. Top with sliced avocado, lettuce, jalapeño, cilantro, and any other desired fillings.
- Roll the burrito: Fold the sides of the tortilla over the filling, then fold the bottom edge up and roll tightly towards the top to seal the burrito. Slice if desired and serve with salsa or vegan sour cream on the side.
Notes
- Use pre-cooked rice from individual microwaveable containers for convenience, or frozen brown rice added directly frozen to the pan works well.
- Other great filling options include pico de gallo, vegan sour cream, chipotle sauce, pickled red onions, and avocado crema.
- For a crispy burrito, brown each side in a hot pan with a little oil after rolling.
- Prepare the bean and rice mixture ahead and store covered in the fridge up to 5 days.
- Avoid adding avocado or juicy fresh tomato ahead of time to prevent sogginess; instead, use vegan mayo or crunchy vegetables for make-ahead burritos.
Nutrition
- Serving Size: 1 burrito
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 260 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
