Vegan Burrito

Amy

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

Cook Time 30

Total Time 1

Cuisine Mexican

Servings

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

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.

Keyword burrito, healthy, plant-based, vegan