Description
These Vegan Black Bean Burritos are a delicious, wholesome, and easy-to-make meal perfect for a quick lunch or dinner. Combining seasoned black beans, fluffy rice, fresh vegetables, and vibrant flavors all wrapped in a warm tortilla, this recipe delivers satisfying, plant-based comfort food that everyone will love.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium white onion, diced (reserve 1/4 cup for the beans)
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup diced fresh tomato (fresh or canned)
- 1/4 cup water
- 1 cup dry white rice
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 1/2 tsp salt
- 1 tsp black pepper
- 3/4 tsp chili powder
- 2 tsp cumin
- 2 (15 oz) cans black beans, well-rinsed and drained (about 3 cups)
- 6 large wheat or corn tortillas
- 1 cup grated carrot (about 1/4 cup per burrito)
- 1 avocado or guacamole (about 1/4 cup per burrito)
- 1 cup finely chopped cilantro (about 1/4 cup per burrito)
- Shredded vegan cheese (optional)
Instructions
- Cook onion and garlic: Heat 1 tablespoon of olive oil in a medium-sized saucepan over medium-high heat. Add the diced onion and minced garlic and cook for 6-7 minutes until the onion becomes translucent and fragrant.
- Cook rice: Add the dry white rice, vegetable broth, water, and diced tomato to the saucepan. Cover and cook for 10-15 minutes, or until the rice is tender and all liquid has been absorbed.
- Prepare the black beans: In a skillet, add the reserved 1/4 cup diced onion and 1 clove minced garlic along with the rinsed and drained black beans. Stir in fresh lime juice, cumin, chili powder, salt, and black pepper.
- Mash and heat beans: Use a potato masher to mash some of the beans in the skillet. Cook the mixture for 5-8 minutes over medium heat until heated through and slightly thickened.
- Assemble burritos: Lay out each tortilla and evenly distribute the cooked rice and black bean mixture. Add grated carrot, finely chopped cilantro, avocado or guacamole, and shredded vegan cheese if using. Roll up each tortilla tightly to enclose the fillings.
- Serve and enjoy: Serve the burritos warm, optionally with salsa or vegan sour cream on the side for added flavor.
Notes
- You can substitute corn tortillas for wheat tortillas for a gluten-free option.
- For extra spice, add chopped jalapeños or a dash of hot sauce to the bean mixture.
- Leftover rice and beans can be stored separately in the fridge for up to 3 days.
- If desired, warm tortillas before assembling to make them more pliable and easier to roll.
- Feel free to add other fillings such as sautéed peppers, onions, or vegan sour cream for more flavor variety.