Vegan Burrito – Simple Vegan Blog

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Vegan burrito, made with natural, simple, and inexpensive ingredients. It’s delicious, super filling, and ready in less than 30 minutes.

Close-up shot of a vegan burrito cut in half

Making a vegan burrito is extremely easy and I prepare it every single week because it’s a great way to use up leftovers. It’s so filling and satisfying!

Although this is my favorite burrito recipe, there are so many versions out there and there are also so many ingredients you can use: legumes, veggies, rice, corn, other grains, corn or flour tortillas, or any sauce you have on hand.

I always buy the largest tortillas I can find at the supermarket, but that’s up to you. Depending on the size of your tortillas, you’ll need to use more or fewer tortillas to use up all the filling.

This vegan burrito is so affordable and tasty! It contains all-natural ingredients and it’s very easy to prepare. To make it you only need 30 minutes and lots of veggies. Hope you like it!

How to make vegan burrito – Step by step

Step-by-step photos of how to make a vegan burrito
  • Heat the oil in a skillet (photo 1), add the beans and the spices (photo 2), stir and cook over medium-high heat for 3-5 minutes (photo 3), stirring occasionally. Set aside. Feel free to add some water or vegetable stock instead of oil.
  • Place a tortilla on a work surface (photo 4). Stuff the tortilla with some rice, beans, corn, romaine, tomato, cilantro, avocado, and vegan sour cream (photo 5). Fold in the sides (photo 6) and then roll it up and wrap in foil (photo 7). Repeat this step with all the remaining tortillas.
  • Cook the burritos in a large skillet (photo 8) over medium-high heat for about 2-3 minutes each side. You can also use the oven or a griddle.
  • Serve them hot.

Pro tips

  • I cooked the black beans from scratch, so I used 1 and 1/2 cups or 250 g of cooked black beans.
  • Feel free to use canned beans if they work best for you.
  • Although I used garlic powder for this recipe, fresh chopped garlic will also work. Just sauté it a little bit before adding the black beans and the spices to the skillet.
  • You can either use canned or frozen corn kernels.
  • Add more or less salt depending on your taste and on if you’re using salted or unsalted beans. You can omit it if you want to.
  • To reduce the amount of sodium, wash really well the canned stuff (beans and corn), or add less salt.
  • Aluminum foil is not necessary, although it’s really convenient, especially if you want to freeze your burritos or if you’re making burritos for the first time.
Photo of 3 vegan burritos cut in half

Can I freeze this vegan burrito?

If you’re going to freeze your burritos, I find it really helpful to use foil to roll them up, as it holds them together. You also need to freeze them uncooked in a ziplock bag or an airtight container. They will last for up to 1 month in the freezer.

To cook the burrito, just let it thaw in the fridge overnight and cook it in the oven in the foil to make it crisp. If you’re in a hurry, you can defrost the burrito in the microwave.

How to serve a vegan burrito

You can actually customize your vegan burritos with your favorite ingredients, such as veggies, spices, or sauces. They go very well with hummus, guacamole, or salsa.

How long will this vegan burrito last?

Make sure to keep it in an airtight container in the fridge and it will last for up to 1 week.

Looking for more Mexican recipes?

Photo of a pile of 3 vegan burritos cut in half

Did you make this vegan burrito recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

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Vegan Burrito

Vegan Burrito

  • Author: Iosune
  • Prep: 20 mins
  • Cook: 10 mins
  • Total: 30 mins
  • 46 burritos 1x
  • Main Dish
  • Mexican
  • Vegan

Servings 46 burritos 1x

Scale Tap or hover over number to scale servings

Vegan burrito, made with natural, simple, and inexpensive ingredients. It’s delicious, super filling, and ready in less than 30 minutes.

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 15-ounce can of black beans (425 g), drained and rinsed, see notes
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp salt, see notes
  • 1/8 tsp ground black pepper
  • Dash of red pepper flakes, optional
  • 46 large flour tortillas, see notes
  • 1 and 1/2 cups cooked rice (300 g), I used short-grain rice
  • 1/2 cup corn kernels (70 g), canned or cooked
  • 1/2 cup romaine (25 g), julienned
  • 1 medium tomato, chopped
  • 12 tbsp fresh cilantro, finely chopped
  • 1 avocado, mashed with a fork
  • 1/2 batch of vegan sour cream, optional

Instructions

  1. Heat the oil in a skillet, add the beans and the spices (cumin, oregano, garlic powder, salt, ground black pepper, and red pepper flakes), stir and cook over medium-high heat for 3-5 minutes or until the beans are hot, stirring occasionally. Set aside. Feel free to use water or vegetable stock instead of oil.
  2. Place a tortilla on a work surface. Stuff the tortilla with some rice, beans, corn, romaine, tomato, cilantro, avocado and vegan sour cream to taste. Fold in the sides and then roll it up and wrap in foil. Repeat this step with all the remaining tortillas.
  3. Cook the burritos in a large skillet over medium-high heat for about 2-3 minutes each side. You can also use the oven or a griddle. Aluminum foil is optional, but it’s really convenient, especially if you’re going to freeze them or it’s your first time making burritos.
  4. Serve them hot with hummus, guacamole, or salsa.
  5. Keep them in the fridge for up to 1 week or in the freezer for up to 1 month.

Notes

  • I cooked the black beans from scratch, so I used 1 and 1/2 cups or 250 g of cooked black beans.
  • Feel free to use canned beans if they work best for you.
  • Although I used garlic powder for this recipe, fresh chopped garlic will also work. Just sauté it a little bit before adding the black beans and the spices to the skillet.
  • You can either use canned or frozen corn kernels.
  • Add more or less salt depending on your taste and on if you’re using salted or unsalted beans. You can omit it if you want to.
  • To reduce the amount of sodium, wash really well the canned stuff (beans and corn), or add less salt.
  • Aluminum foil is not necessary, although it’s really convenient, especially if you want to freeze your burritos or if you’re making burritos for the first time.
  • Cooking time does not include the time you need to cook the rice and beans, or the time you need to make the vegan sour cream.
  • Nutritional info has been calculated by using 1 tbsp of cilantro and it doesn’t include the vegan sour cream.

Nutrition

  • Serving Size: 1 burrito of 6
  • Calories: 363
  • Sugar: 3.2 g
  • Sodium: 613 mg
  • Fat: 13.4 g
  • Saturated Fat: 3.3 g
  • Carbohydrates: 52.2 g
  • Fiber: 7.8 g
  • Protein: 10.5 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in May of 2019, but was republished with new photos, step by step instructions and tips in July of 2020.



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