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–+ servings
Vegan Burrito Recipe
Amy

Vegan Burrito

This vegan burrito is a vibrant, flavor-packed meal that’s as satisfying as it is wholesome. Hearty black beans, fluffy cilantro-lime rice, and smoky roasted veggies come together in a warm tortilla, creating a perfect balance of textures.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 6
Cuisine: Mexican
Ingredients Method

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 strips
  • 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
  • Jalapeño peppers, thinly sliced
  • Homemade Salsa, Tomatillo Salsa, or Corn Salsa, for serving

Method
 

  1. 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.
  2. 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.
  3. 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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