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Vegan Burrito
This vegan burrito recipe is a delicious lunch or dinner. It has a flavorful filling made from Spanish rice, seasoned black beans, guacamole, pickled onions, and fresh veggies. Feel free to prep the components ahead of time for quick and easy assembly!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6
Course:
Main Course
Cuisine:
American , Mexican , Tex-Mex
Ingredients
For the Beans:
- 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
For the Peppers:
- 2 teaspoons extra-virgin olive oil
- 2 red bell peppers stemmed, seeded, and sliced into thin stips
- Sea salt and freshly ground black pepper
For the Burritos:
- 6 large flour tortillas
- Spinach or lettuce
- Spanish Rice or Cilantro Lime Rice
- guacamole
- pickled red onions
- fresh cilantro leaves
- Jalapeno peppers thinly sliced
- Homemade Salsa Tomatillo Salsa, or Corn Salsa, for serving
Instructions
- 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.
- 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.
- 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.
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