Vegan Burritos
These hearty Vegan Burritos are stuffed to the brim with spiced black beans, cilantro lime rice, roasted peppers, and creamy guacamole for a completely satisfying plant-based meal. This vegan recipe is highly customizable, great for meal prep, and packed with enough protein and fiber to keep you full for hours.
Massive flour tortillas packed with spiced black beans, cilantro rice, and guacamole for the ultimate vegan burrito experience.
Nutrition per serving
Ingredients
main
protein
base
guacamole
filling
seasoning
Instructions
Season the Beans
In a saucepan over medium heat combine the black beans with cumin, a pinch of chili powder, salt, and pepper and cook for 5 minutes stirring occasionally until warmed through and fragrant. Lightly mash a quarter of the beans for a creamier texture and better binding.
Prepare the Guacamole
Mash the avocados in a bowl with a fork until you reach your desired consistency. Season with salt, lime juice, and a pinch of cumin. Stir in diced red onion and fresh cilantro if desired for a more flavorful guacamole.
Warm the Tortillas
Warm each flour tortilla in a dry skillet over medium heat for about 30 seconds per side or wrap them in a damp paper towel and microwave for 30 seconds. Warm tortillas are much more pliable and less likely to crack when rolling.
Assemble and Roll
Lay a warm tortilla flat and layer the rice, seasoned black beans, roasted peppers, salsa, and guacamole down the center leaving a 2-inch border on each side. Fold in the sides then roll firmly from the bottom up tucking as you go to form a tight burrito.
Toast and Serve
For an extra crispy exterior place the rolled burritos seam-side down in a hot dry skillet for 2 minutes per side until golden and sealed. Slice in half and serve immediately with extra salsa and hot sauce on the side.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.