Description

A wholesome and satisfying Vegan Black Bean and Rice Burrito recipe perfect for a quick and nutritious meal. This recipe combines sautéed onions, garlic, black beans, corn, tomatoes, and flavorful spices wrapped in your choice of tortillas with fresh avocado, lettuce, and optional toppings for a delicious plant-based meal.

Ingredients

Scale

For the 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

For the Wrap

1 avocado, sliced
1 cup crunchy lettuce (such as romaine), sliced
2-3 large tortillas, burrito size
Hot sauce (optional)
Cilantro, chopped (optional)
Marinated jalapeño (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Onion: Warm a large non-stick pan over medium-high heat with a little oil if desired. Add the diced onion and cook, stirring frequently, for 5-7 minutes until browned and softened.
Add Garlic and Spices: Stir in the crushed garlic, a pinch of salt, chili powder, and cumin powder. Cook for about one minute to release the flavors, ensuring the onion is well coated.
Add Remaining Ingredients: Add the diced tomato, frozen corn, rinsed black beans, and cooked rice to the pan. Stir well to combine and cook for about 5 minutes, adding a splash of water if the mixture becomes too dry, aiming for a moist but not saucy consistency. Remove from heat once done.
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, leaving edges free. Add sliced avocado, lettuce, jalapeños, and any additional toppings like hot sauce or cilantro as desired.
Wrap and Serve: Fold the sides of the tortilla over the filling, then fold the bottom up, rolling towards the top to seal the burrito tightly. Slice if desired and enjoy alongside salsa or vegan sour cream for extra flavor.

Notes

Use pre-cooked rice containers from brands like Minute-Rice for convenience, or substitute frozen brown rice or homemade vegan Mexican rice for extra flavor.
Additional filling ideas include hot sauce, pico de gallo, vegan sour cream, chipotle sauce, pickled red onions, or avocado crema.
For a crispy burrito, lightly crisp in a hot pan with a little oil after wrapping.
Make burritos ahead of time but avoid adding avocado or juicy fresh tomatoes beforehand to prevent sogginess. Instead, add vegan mayo, vegan cheese, or crunchy vegetables when ready to serve.
Bean and rice mixture can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 burrito
Calories: 380 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 13 g
Protein: 13 g
Cholesterol: 0 mg