Plant-Based Burritos

Satisfy Your Cravings with Plant-Based Burritos

Ever found yourself daydreaming about a burrito bursting with flavor? Well, prepare to have your taste buds danced upon! These Plant-Based Burritos are not just vegan; they’re also quick to whip up and perfect for any meal. Imagine biting into a warm tortilla filled with a mouthwatering medley of textures and tastes that all come together in just one pan.

Why Make This Recipe

Why, you ask? Let me give you a few solid reasons. First off, they’re super easy to prepare. Who really wants to spend hours cooking? Second, the cleanup is a breeze! Just one skillet, and you’re golden. And let’s be honest, who doesn’t love a family-friendly meal that everyone can customize? Tacos? Burritos? It’s the choosing that really makes it fun! 🤩

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup cooked rice
• 1 can black beans, rinsed and drained
• 1 cup corn, frozen or fresh
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Whole wheat tortillas
• Fresh cilantro, chopped (optional)
• Avocado, sliced (optional)
• Salsa (optional)

Directions

Let’s make these burritos come to life! Just follow these easy steps:

1. In a skillet, sauté onion and garlic until translucent.
2. Add bell pepper, corn, black beans, cumin, paprika, salt, and pepper. Cook for 5-7 minutes.
3. In a large bowl, mix the cooked rice with the sautéed mixture.
4. Warm the tortillas.
5. Spoon the filling into each tortilla, add optional toppings like cilantro, avocado, and salsa, then roll them up.
6. Serve immediately or wrap for meal prep.

How to Make Plant-Based Burritos (Overview)

Making these burritos is like taking a mini cooking class while you whip up dinner! Start by sautéing those onions and garlic to get your kitchen smelling oh-so-good. Then toss in your colorful veggies and beans, letting them mingle for a bit. Remember, we want them to get cozy! Mixing it all with rice makes it ultra-filling — like a warm hug in a tortilla. Don’t skip warming your tortillas; nobody likes a cold burrito! 😅 Pro tip: Optional toppings aren’t just for looks — they add a delightful crunch and fresh hit of flavor.

How to Serve Plant-Based Burritos

Get creative with your brunch table! Serve these burritos with a side of homemade salsa — the bright red contrast against the golden tortillas is visually stunning. Garnish with a sprinkle of fresh cilantro for that pop of green. And don’t forget those avocado slices; they add creaminess that makes each bite feel indulgent. Who wouldn’t want a little fiesta on their plate? 🌈

How to Store Plant-Based Burritos

Got leftovers? Lucky you! These burritos keep well in the fridge for up to 4 days, or you can freeze them for up to 3 months. Just let them cool completely before wrapping them tightly in foil or plastic wrap. For reheating, microwave for a minute or two, or pop them in a skillet to get that crispiness back. No one wants a soggy burrito, am I right?

Tips to Make Plant-Based Burritos

Here are a few insider tricks to up your burrito game:

• Swap out the rice for quinoa or cauliflower rice for a low-carb twist.
• Add spices if you like it spicy — a pinch of chili powder does wonders!
• For a textured finish, toast your tortillas before filling them. Crispiness is king!
• Bulk it up with more veggies like zucchini or spinach.
• Experiment with different herbs and spices to keep things exciting!

Variation

Craving some different flavors? Consider adding chipotle sauce for smoky richness. You can even go fully vegan by skipping the dairy toppings altogether or introducing nut cheese for added creaminess. Mixing up the beans with lentils or adding tofu instead gives it a lovely twist on the classic burrito!

FAQs

1. Can I make these ahead of time?
Absolutely! You can prep everything and store it in the fridge. Just assemble when you’re ready to eat.

2. Can I freeze the burritos?
Yes, these burritos freeze beautifully. Just make sure they’re well-wrapped!

3. What can I substitute for black beans?
If black beans aren’t your style, white beans or pinto beans work just as well. Just play around with what you have!

📌 Pin this recipe for your next cozy dinner night!

Plant-Based Burritos

Flavorful and customizable plant-based burritos, perfect for any meal made in just one pan.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

  

For the filling

• 1 cup cooked rice
• 1 can black beans, rinsed and drained
• 1 cup corn, frozen or fresh
• 1 medium bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• to taste Salt and pepper

For assembly

• 4 pieces Whole wheat tortillas
• to taste Fresh cilantro, chopped (optional)
• 1 Avocado, sliced (optional)
• 1 cup Salsa (optional)

Method

 

Preparation

1. In a skillet, sauté onion and garlic until translucent.
2. Add bell pepper, corn, black beans, cumin, paprika, salt, and pepper. Cook for 5-7 minutes.
3. In a large bowl, mix the cooked rice with the sautéed mixture.
4. Warm the tortillas.
5. Spoon the filling into each tortilla, add optional toppings like cilantro, avocado, and salsa, then roll them up.

Serving

1. Serve immediately or wrap for meal prep.

Notes

These burritos can be customized with various toppings and ingredients. They can also be stored in the fridge for up to 4 days or frozen for up to 3 months. For reheating, microwave for a minute or two or use a skillet to restore crispiness.