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Vegan Burrito

Vegan Burrito

  • Author: Iosune
  • Prep: 20 mins
  • Cook: 10 mins
  • Total: 30 mins
  • 4-6 burritos 1x
  • Main Dish
  • Mexican
  • Vegan

Servings 4-6 burritos 1x

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Vegan burrito, made with natural, simple, and inexpensive ingredients. It’s delicious, super filling, and ready in less than 30 minutes.

Ingredients

  • 1 tbsp extra virgin olive oil
  • 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
  • 46 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
  • 12 tbsp fresh cilantro, finely chopped
  • 1 avocado, mashed with a fork
  • 1/2 batch of vegan sour cream, optional

Instructions

  1. 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. Feel free to use water or vegetable stock instead of oil.
  2. 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. Repeat this step with all the remaining tortillas.
  3. Cook the burritos in a large skillet over medium-high heat for about 2-3 minutes each side. You can also use the oven or 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.
  4. Serve them hot with hummus, guacamole, or salsa.
  5. Keep them in the fridge for up to 1 week or in the freezer for up to 1 month.

Notes

  • I cooked the black beans from scratch, so I used 1 and 1/2 cups or 250 g of cooked black beans.
  • Feel free to use canned beans if they work best for you.
  • Although I used garlic powder for this recipe, fresh chopped garlic will also work. Just sauté it a little bit before adding the black beans and the spices to the skillet.
  • You can either use canned or frozen corn kernels.
  • Add more or less salt depending on your taste and on if you’re using salted or unsalted beans. You can omit it if you want to.
  • To reduce the amount of sodium, wash really well the canned stuff (beans and corn), or add less salt.
  • Aluminum foil is not necessary, although it’s really convenient, especially if you want to freeze your burritos or if you’re making burritos for the first time.
  • Cooking time does not 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.

Nutrition

  • 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