Vegan Burrito
Vegan burrito, made with natural, simple, and inexpensive ingredients. It's delicious, super filling, and ready in less than 30 minutes.
Servings: 6 burritos
Calories: 363kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 15-ounce can of black beans drained and rinsed, see notes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon salt see notes
- ⅛ teaspoon ground black pepper
- Dash of red pepper flakes optional
- 6 large flour tortillas
- 1 and ½ cups cooked rice I used short-grain rice
- ½ cup corn kernels canned or cooked
- ½ cup romaine julienned
- 1 medium tomato chopped
- 1-2 tablespoon fresh cilantro finely chopped
- 1 avocado mashed with a fork
- ½ batch of vegan sour cream optional
Instructions
- 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.
- 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.
- Cook the burritos in a large skillet over medium-high heat for about 2-3 minutes on 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.
- Store the leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month. You can skip thawing and get started on heating them right away. You can reheat your frozen burritos in the microwave or in the oven. Preheat your oven to 400ºF or 200ºC, place the burrito (covered with aluminum foil) onto a baking sheet, and put it at the center of the oven. Then bake for 35-40 minutes. Remove the aluminum foil and bake for another 5-10 minutes.
Notes
- You may need more or fewer tortillas depending on the size you're using.
- I cooked the black beans from scratch, so I used 1 and ½ 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 if you’re using salted or unsalted beans. You can omit it if you want to.
- Feel free to use vegetable stock instead of oil.
- To reduce the amount of sodium, wash really well the canned stuff (beans and corn), or add less salt.
- You can also use gluten-free vegan tortillas.
- 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.
- Feel free to use gluten-free tortillas if necessary.
- 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 tablespoon of cilantro and it doesn't include the vegan sour cream.
Nutrition
Serving: 1burrito | Calories: 363kcal | Carbohydrates: 52.2g | Protein: 10.5g | Fat: 13.4g | Saturated Fat: 3.3g | Sodium: 613mg | Fiber: 7.8g | Sugar: 3.2g