Description
This Vegan Burrito recipe is a quick, healthy, and flavorful meal perfect for lunch or dinner. Packed with protein-rich black beans, sweet corn, and nutrient-dense brown rice, it’s wrapped in a warm flour tortilla and topped with creamy guacamole, salsa, vegan sour cream, and fresh veggies. It’s a delicious plant-based option that’s easy to prepare and satisfying for all taste buds.
Ingredients
Scale
Main Ingredients
- 1 can black beans, drained and rinsed
- 1 can sweet corn, drained and rinsed
- 3 cups cooked brown rice
- 6 large flour tortillas (or gluten-free tortillas)
Toppings and Garnish
- 1 cup guacamole
- 1 cup salsa
- 3/4 cup vegan sour cream
- Fresh veggies: lettuce, chopped green onions, and cilantro for garnish
Instructions
- Prepare beans and corn: Drain and thoroughly rinse the black beans and sweet corn to remove excess sodium and improve flavor.
- Mix filling: In a large bowl, combine the black beans, sweet corn, your preferred spices (such as cumin, chili powder, and salt), fresh lime juice, chopped green onions, and cilantro. Mix well to evenly distribute flavors.
- Assemble burritos: Lay one tortilla flat on a clean surface. Spoon a generous amount of cooked brown rice onto the center, followed by a hearty portion of the seasoned bean and corn mixture.
- Add toppings and roll: Add dollops of guacamole and vegan sour cream on top of the filling. Optionally add chopped lettuce and extra cilantro. Carefully roll the tortilla tightly to enclose the filling.
- Keep warm and serve: Wrap each burrito individually in foil to keep warm until serving. Serve with salsa on the side or inside the burrito for extra flavor.
Notes
- You can customize the spice level by adjusting the amount of chili powder or adding jalapeños.
- For a gluten-free option, use gluten-free tortillas.
- If preferred, warm the tortillas before assembling to make them more pliable.
- Leftover burritos can be wrapped tightly and refrigerated for up to 2 days.
- Add diced avocado or vegan cheese for extra creaminess.