Description

This Vegan Burrito recipe combines flavorful black beans and corn seasoned with paprika and cumin, fresh cilantro, and lime juice, layered with seasoned brown rice, guacamole, salsa, vegan sour cream, vegan cheese, and shredded lettuce, all wrapped in large flour tortillas. It’s an easy, delicious, and nutritious plant-based meal perfect for lunch or dinner, with options to customize for gluten-free diets and lower-calorie variations.

Ingredients

Scale

Black Beans and Corn Mixture

1 can black beans, drained and rinsed
1 can sweet corn, drained and rinsed
1 teaspoon paprika powder
1/2 teaspoon smoked paprika powder
1 teaspoon cumin
2 teaspoons fresh lime juice
2 green onions, cut into rings
1/2 cup freshly chopped cilantro
Salt, to taste
Black pepper, to taste

Filling

1 cup guacamole (homemade or store-bought)
1 cup salsa (homemade or store-bought)
3/4 cup vegan sour cream
1/2 cup vegan shredded cheese
3 cups shredded lettuce
3 cups cooked brown rice, seasoned with salt and 1 teaspoon cumin
6 large flour tortillas (use gluten-free tortillas if needed)

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Instructions

Prepare the Bean and Corn Mixture: Drain and rinse the black beans and sweet corn thoroughly. In a medium bowl, combine them with paprika powder, smoked paprika powder, cumin, fresh lime juice, salt, and black pepper. Add the chopped green onions and freshly chopped cilantro. Mix everything well to blend the flavors.
Assemble the Burrito: Lay a large tortilla flat on a plate or clean surface. Start by adding about half a cup of the cooked brown rice seasoned with salt and cumin to the center of the tortilla. On top of the rice, spoon some of the black bean and corn mixture. Then add a layer of salsa, followed by shredded lettuce, vegan shredded cheese, vegan sour cream, and finally, guacamole or sliced avocado.
Roll the Burrito: Fold in the sides of the tortilla, then roll it up tightly from one end to the other to form a burrito. Wrap the burrito in foil to keep it warm and make it easier to handle. Using a sharp knife, cut each burrito in half diagonally, if desired. Serve immediately and enjoy!

Notes

Using store-bought guacamole and salsa can save time and make the recipe quicker to prepare.
For a gluten-free version, opt for corn flour-based gluten-free tortillas or make your own using chickpea flour.
If you prefer fewer calories, you can skip the tortillas and serve the ingredients as a burrito bowl with extra shredded lettuce.
Brown rice can be cooked conveniently in an Instant Pot by setting manual mode for 15 minutes; use 1.5 cups uncooked rice to obtain about 3 cups cooked rice.

Nutrition

Serving Size: 1 burrito
Calories: 420
Sugar: 4g
Sodium: 450mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg