Oh, hey guys! Happy Friday! It’s a long weekend here in BC and I can’t wait for 3 glorious days of sleeping in. Which means getting up at anytime later than 5am. YESSSSS!!!! The Friday night eve of a long weekend called for vegan black bean burritos with red rice over at my little Vancouver abode. Yep, super exciting party times over here! Woo!

Chili Lime Black Bean and Red Rice Burritos - Vegan, Gluten-Free

Chili Lime Vegan Black Bean Burritos with Red Rice

Chili Lime Vegan Black Bean Burritos with Red Rice

Cumin Lime All The Time

Burrito time!!! The highlight of my Friday night. (It’s 9pm and I plan on hittin’ the hay after this, I’m not lying here…pure excitement…) To discuss these vegan black bean burritos I must first talk about my current obsession with cumin and lime.

I’ve been putting it in everything. I can’t stop. Salad dressings, curries, Mexican food, falafels, ummm ya, pretty much everything except for dessert. I don’t think I’m quite ready for cumin lime ice cream, but hey, ya never know until you try, right?! Right??!

Hold The Cheese

To make these burritos, put on the rice, prep the beans, fry up the beans, wrap it all up, eat, smile, mmmmmm…burrito. You really don’t need any cheese or sour cream in these – they’re just so darn flavourful on their own. If you wanted you could whip up some vegan sour cream out of tofu or cashews, but that recipe is for another day.

You could also throw some vegan cheese in there if you really need that melty, ooey, gooeyness of cheese.

There are plenty of great vegan cheese brands on the market these days or you could always make your own!

Chili Lime Vegan Black Bean Burritos with Red Rice

Vegan Black Bean Burritos with Red Rice

Do you guys love burritos as much as I do? Hope so. Burritos, tacos, fajitas, enchiladas…sign me up. Mexican food is my favourite and it’s actually quite easy to create healthy, plant-based Mexican-inspired recipes.

The red rice in this recipe is flavoured with onion, garlic, vegetable stock and fresh tomato. It’s delicious even on it’s own but packed into these vegan black bean burritos it’s even better! The black beans are cooked up with lime, garlic, chili powder, cumin and pepper then it’s all stuffed in wraps with your favourite burrito toppings. I added fresh cilantro and carrot to mine but you could also add lettuce, diced tomatos, red onion, green onion or diced peppers.

Don’t feel like a wrap? Toss it all on bed of romaine and dig in! Ooo, ooooo…you could even make this chimmichurri sauce and top it with that! I know what I’m trying next!!

More Burrito Recipes

Love a good burrito? You might like these too:

Vegan Sweet Potato Breakfast Burritos // Vegan Breakfast Burrito Bowl with Chipotle Sauce // Healthy Vegan Breakfast Burritos // Healthy Vegan Veggie Burritos // Vegan Buffalo Cauliflower Wraps

Print

Red Rice and Chili Lime Black Bean Burritos

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: Vegan, Mexican
Scale

Ingredients

For the Red Rice

  • 1 tbsp olive oil
  • 1 medium white onion, diced (reserve 1/4 cup for the beans)
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 cup diced fresh tomato
  • 1/4 cup water
  • 1 cup dry white rice

For the Chili Lime Black Beans

For the Burritos

  • large wheat or corn tortillas
  • cilantro
  • grated carrot
  • salsa
  • guacamole

Instructions

  1. Cook the onion and garlic in 1 tbsp of olive oil for 6-7 minutes in a medium-sized sauce pan over medium-hight heat until translucent and fragrant.
  2. Add the rice, broth, water and tomato and cook, covered until rice is tender and the liquid is absorbed. About 10-15 minutes.
  3. Add the extra onion and garlic to a skillet with the black beans, lime juice, cumin, chili powder, salt and pepper. Using a potato masher, mash up some of the beans in the pan and cook for about 5-8 minutes until heated through.
  4. Once the rice and beans are done, add to a large wrap with your favourite burrito fillings like cilantro, carrot, guacamole, vegan sour cream and salsa, roll up and enjoy!
  5. Makes 4 large burritos.