- 1 tbsp extra virgin olive oil, optional
- 1 15-ounce can of black beans (425 g), drained and rinsed, see notes
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp salt, see notes
- 1/8 tsp ground black pepper
- Dash of red pepper flakes, optional
- 4–6 large flour tortillas, see notes
- 1 and 1/2 cups cooked rice (300 g), I used short-grain rice
- 1/2 cup corn kernels (70 g), canned or cooked
- 1/2 cup romaine (25 g), julienned
- 1 medium tomato, chopped
- 1–2 tbsp fresh cilantro, finely chopped
- 1 avocado, mashed with a fork
- 1/2 batch of vegan sour cream, optional
- Heat the oil in a skillet, add the beans and the spices (cumin, oregano, garlic powder, salt, ground black pepper, and red pepper flakes), stir and cook over medium-high heat for 3-5 minutes or until the beans are hot, stirring occasionally. Set aside. If you don’t want to use oil, use some water or vegetable stock instead.
- Place a tortilla on a work surface. Stuff the tortilla with some rice, beans, corn, romaine, tomato, cilantro, avocado and vegan sour cream to taste. Fold in the sides and then roll it up and wrap in foil (see the step by step pictures). Repeat this step with all the remaining tortillas.
- Cook the burritos in a large skillet over medium-high heat for about 2-3 minutes each side. You can also use your oven or even a griddle. Aluminum foil is optional, but it’s really convenient, especially if you’re going to freeze them or it’s your first time making burritos.
- Serve them hot or keep them in the fridge for up to a week or in the freezer for up to a month. If you’re going to keep the burritos in the fridge or the freezer, don’t cook them.
- I cooked the black beans from scratch, so I used 1 and 1/2 cups or 250 g of cooked black beans.
- Add more or less salt depending on your taste and also if you’re using salted or unsalted beans. You can omit it if you want.
- To reduce the amount of sodium, wash really well the canned stuff (beans and corn), or add less salt.
- Cooking time doesn’t include the time you need to cook the rice and beans, or the time you need to make the vegan sour cream.
- Nutritional info has been calculated by using 1 tbsp of cilantro and it doesn’t include the vegan sour cream, either.
- Serving Size: 1 burrito of 6
- Calories: 363
- Sugar: 3.2 g
- Sodium: 613 mg
- Fat: 13.4 g
- Saturated Fat: 3.3 g
- Carbohydrates: 52.2 g
- Fiber: 7.8 g
- Protein: 10.5 g