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Plant-Based Burritos

Flavorful and customizable plant-based burritos, perfect for any meal made in just one pan.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.