Vegan Whole-Food Plant-Based Burrito
A hearty and flavorful vegan burrito packed with wholesome ingredients, perfect for a nutritious lunch on the go!
This vegan whole-food plant-based burrito is a delightful blend of brown rice, black beans, and an array of fresh vegetables, wrapped in a soft tortilla.
It's easy to make and is bursting with flavor, making it a perfect choice for lunch or a quick meal.
At vegancooking.recipes, we believe in creating meals that are not only delicious but also nourishing, and this burrito embodies that philosophy.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For a spicier burrito, consider adding jalapeños or a dash of hot sauce. You can also substitute quinoa for brown rice for a different texture and flavor.
Tips & Notes
- •For a creamier texture, add 1/4 avocado to each burrito before rolling.
- •To make the burrito spicier, add diced jalapeños or a sprinkle of cayenne pepper to the filling.
Recipe Variations
- •Swap black beans for pinto beans or chickpeas for a different flavor profile.
- •Add sautéed spinach or kale for a nutrient boost.
Storage & Freezing
Store assembled burritos in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap burritos tightly in aluminum foil and freeze for up to 3 months. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I make these burritos ahead of time?
Yes! You can prepare the filling and store it in the fridge for up to 3 days. Just warm it up before assembling the burritos.
How can I store leftover burritos?
Wrap them tightly in foil or plastic wrap and store in the refrigerator for up to 4 days. You can also freeze them for up to 3 months.
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A hearty and flavorful vegan burrito packed with wholesome ingredients, perfect for a nutritious lunch on the go!
Ingredients
Instructions
- 1
In a medium saucepan, combine the rinsed brown rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for about 20-25 minutes or until the rice is tender and water is absorbed.
- 2
While the rice is cooking, heat a large skillet over medium heat. Add the diced red onion and minced garlic, sautéing for about 3-4 minutes until the onion is translucent.
- 3
Add the diced red bell pepper, zucchini, and corn to the skillet. Stir well and cook for an additional 5-7 minutes until the vegetables are tender.
- 4
Stir in the rinsed black beans, ground cumin, chili powder, salt, and black pepper. Cook for another 3-4 minutes until everything is heated through.
- 5
Once the rice is cooked, fluff it with a fork and add it to the skillet with the vegetable mixture. Stir to combine all ingredients thoroughly.
- 6
Warm the whole wheat tortillas in a dry skillet for about 30 seconds on each side, or until pliable.
- 7
To assemble the burritos, place a generous portion of the rice and bean mixture in the center of each tortilla. Fold in the sides and then roll from the bottom to the top, creating a tightly wrapped burrito.
- 8
Serve the burritos warm, garnished with fresh cilantro and lime wedges on the side.
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