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Vegan Burritos

Delightful wraps filled with a medley of crunchy bell peppers, creamy avocado, and hearty black beans, these versatile Vegan Burritos are perfect for the whole family.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 cup cooked rice Cook according to package instructions.
  • 1 can black beans, drained and rinsed
  • 1 cup corn
  • 1 large bell pepper, diced
  • 1 large avocado, sliced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 4 large flour tortillas Fresh and pliable.
  • Fresh cilantro, to garnish
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by cooking 1 cup of rice according to package instructions. While it’s cooking, rinse and drain the black beans. Dice the bell pepper and slice the avocado.
Filling Mixture
  1. In a mixing bowl, combine the cooked rice, black beans, corn, diced bell pepper, cumin, chili powder, salt, and pepper. Stir gently to mix well.
Assembling Burritos
  1. Take a large flour tortilla and place a generous spoonful of the filling mixture in the center. Add sliced avocado on top. Fold the sides of the tortilla in and roll it tightly from the bottom.
  2. If desired, toast the assembled burritos in a skillet for 2-3 minutes on each side until golden brown and slightly crispy.
Serving
  1. Place the burritos on a plate, garnish with fresh cilantro, and serve with extra toppings of your choice.

Notes

Feel free to swap black beans for lentils or tofu. Store leftovers tightly wrapped in aluminum foil or plastic wrap in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in an oven for best results.