Ingredients:
For the Filling:
- 1 can (15 oz) black beans, pinto beans, or a mix (drained and rinsed)
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika (optional, for a smoky flavor)
- 1/2 teaspoon ground turmeric (optional)
- Salt and pepper, to taste
- 1/4 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup fresh cilantro, chopped (optional)
For the Toppings:
- Guacamole (store-bought or homemade)
- Salsa (fresh or jarred)
- Lettuce or spinach, shredded
- Vegan sour cream (optional)
- Sliced avocado (optional)
- Lime wedges (for squeezing)
- Hot sauce (optional, for extra spice)
For the Wrap:
- 4 large flour tortillas (or gluten-free tortillas)
Instructions:
- Prepare the Filling:
- In a large pan, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for 5-7 minutes until softened and lightly browned.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the cumin, chili powder, paprika, and turmeric (if using). Cook for 1-2 minutes to toast the spices.
- Add the black beans and corn to the pan, and cook for about 5 minutes, stirring occasionally to combine the flavors. Season with salt and pepper to taste.
- Stir in the cooked rice and chopped cilantro (if using), and cook for another 2-3 minutes, until everything is heated through.
- Warm the Tortillas:
- While the filling is cooking, warm the tortillas by placing them in a dry skillet over medium heat for 30 seconds on each side or wrap them in a damp paper towel and microwave for 20-30 seconds.
- Assemble the Burritos:
- Lay the warmed tortillas flat on a clean surface.
- Spoon a generous amount of the bean and rice filling onto the center of each tortilla.
- Add your desired toppings: a dollop of guacamole, salsa, shredded lettuce or spinach, sliced avocado, and a spoonful of vegan sour cream.
- Squeeze some fresh lime juice over the filling for added flavor.
- Wrap the Burrito:
- To wrap the burrito, fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose the filling.
- If you like a crispy burrito, you can place the wrapped burrito seam side down on a hot, lightly oiled skillet for 2-3 minutes on each side until golden and crispy.
- Serve:
- Serve the Vegan Bean Burrito immediately with a side of extra salsa, lime wedges, and hot sauce if desired.
Tips:
- Make it your own: Add your favorite veggies to the filling, such as roasted sweet potatoes, zucchini, or mushrooms. You can also add cooked tempeh or vegan protein crumbles for extra protein.
- Spice it up: If you prefer extra spice, add fresh jalapeños or chili flakes to the filling.
- Meal prep: These burritos can be made in advance and stored in the fridge for up to 2-3 days. You can also freeze the filled and wrapped burritos for up to 1 month. Just reheat in the oven or microwave when ready to eat.
- Vegan cheese (optional): If you like, you can add some vegan cheese to the filling before wrapping for a melty, cheesy effect.
This Vegan Bean Burrito is a delicious, versatile meal that’s perfect for lunch, dinner, or on-the-go. With the perfect balance of beans, rice, veggies, and toppings, it’s sure to satisfy your taste buds! 🌯🌱
