Vegan Burrito

why make this recipe

A Vegan Burrito is a delicious and satisfying meal that is perfect for everyone, whether you’re vegan or just looking to enjoy more plant-based foods. This recipe is easy to make and packed with flavors. The combination of black beans, fresh vegetables, and tasty spices creates a filling dish that you will love. Plus, it’s customizable, so you can add your favorite toppings and sides.

how to make Vegan Burrito

Ingredients

• 1½ cups cooked black beans, drained and rinsed
• 1 tablespoon fresh lime juice
• 2 teaspoons Taco Seasoning
• 1 teaspoon extra-virgin olive oil
• ¼ teaspoon sea salt
• 2 teaspoons extra-virgin olive oil
• 2 red bell peppers, stemmed, seeded, and sliced into thin strips
• 6 large flour tortillas
• Spinach or lettuce
• Spanish Rice, or Cilantro Lime Rice
• Guacamole
• Pickled Red Onions
• Fresh cilantro leaves
• Jalapeño peppers, thinly sliced
• Homemade Salsa, Tomatillo Salsa, or Corn Salsa, for serving

Directions

1. Make the beans: In a medium bowl, stir together the black beans, lime juice, taco seasoning, olive oil, and salt. Set aside to marinate while you prepare the other components.
2. Make the peppers: Heat the olive oil in a large skillet over medium heat. Add the peppers, a pinch of salt, and several grinds of pepper. Cook, stirring occasionally, for 8 to 10 minutes, or until the peppers are soft and browned in places. Remove from the heat and season to taste.
3. Assemble the burritos: Fill the centers of the tortillas with a layer of spinach, a scoop of rice, some of the beans, the peppers, guacamole, pickled red onions, cilantro, and jalapeños. Tuck and roll closed. Serve with salsa.

how to serve Vegan Burrito

Serve your Vegan Burrito warm, with extra salsa on the side for dipping. You can also add more guacamole or sliced jalapeños based on your preference. This meal pairs well with a side of chips or a fresh salad for a complete lunch or dinner.

how to store Vegan Burrito

To store leftover Vegan Burritos, wrap each one tightly in foil or plastic wrap and place them in the refrigerator. They can be kept for up to 3 days. If you want to keep them longer, consider freezing them. Just make sure to wrap them well and use within 2 months for the best quality.

tips to make Vegan Burrito

• Use fresh, organic ingredients if possible, as they can enhance the flavor.
• Experiment with different beans like pinto or kidney beans for a change.
• Use whole wheat tortillas for a healthier option.
• Feel free to add other vegetables such as corn or zucchini for extra nutrition.

variation

You can easily customize this Vegan Burrito by adding different proteins like lentils or tofu. For a spicier kick, incorporate roasted corn or switch out the bell peppers for spicy peppers. You can also use different sauces or salsas to change the flavor profile.

FAQs

Q1: Can I make these burritos ahead of time?
Yes, you can prepare the filling and store it in the refrigerator. You can assemble the burritos when you’re ready to eat.

Q2: Are Vegan Burritos gluten-free?
They can be gluten-free if you use gluten-free tortillas. Always check the packaging to ensure they meet your dietary needs.

Q3: Can I freeze Vegan Burritos?
Yes, you can freeze them. Make sure to wrap them tightly to prevent freezer burn, and eat within 2 months for the best taste.

Vegan Burrito

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• Author: ikramnihad
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

A delicious and customizable Vegan Burrito packed with flavors, perfect for everyone.

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Ingredients

Scale 1x2x3x

• 1½ cups cooked black beans, drained and rinsed
• 1 tablespoon fresh lime juice
• 2 teaspoons Taco Seasoning
• 1 teaspoon extra-virgin olive oil
• ¼ teaspoon sea salt
• 2 red bell peppers, stemmed, seeded, and sliced into thin strips
• 6 large flour tortillas
• Spinach or lettuce
• Spanish Rice or Cilantro Lime Rice
• Guacamole
• Pickled Red Onions
• Fresh cilantro leaves
• Jalapeño peppers, thinly sliced
• Homemade Salsa, Tomatillo Salsa, or Corn Salsa, for serving

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Instructions

1. In a medium bowl, stir together the black beans, lime juice, taco seasoning, olive oil, and salt. Set aside to marinate while you prepare the other components.
2. Heat the olive oil in a large skillet over medium heat. Add the peppers, a pinch of salt, and several grinds of pepper. Cook, stirring occasionally, for 8 to 10 minutes, or until the peppers are soft and browned. Remove from the heat and season to taste.
3. Fill the centers of the tortillas with a layer of spinach, a scoop of rice, some of the beans, the peppers, guacamole, pickled red onions, cilantro, and jalapeños. Tuck and roll closed. Serve with salsa.

Notes

Use fresh, organic ingredients for enhanced flavor. Try different beans or add extra vegetables for nutrition.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Assembling and Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 burrito
• Calories: 400
• Sugar: 3g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 1g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg

Keywords: vegan burrito, plant-based, easy recipe, customizable meal, Mexican food