Vegan Black Bean Burritos

Two halves of a black bean burrito stacked on top of each other on a cutting board.

5 from 6 votes

These packed vegan black bean burritos feature all the good stuff: rice, beans and veggies! Load them up and dig in for a hearty and delicious plant-based meal.

Prep Time10

Cook Time15

Total Time25

Course: Main Dish

Cuisine: Mexican

Diet: Vegan

Servings: burritos

Author: Deryn Macey

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 fresh or canned
1/4 cup water
1 cup dry white rice

For the Chili Lime Black Beans

2 tbsp fresh lime juice
1 clove garlic minced
1/2 tsp salt
1 tsp black pepper
3/4 tsp chili powder
2 tsp cumin
2 15 oz black beans well-rinsed, drained (about 3 cups)

For the Burritos

6 large wheat or corn tortillas
1 cup grated carrot about 1/4 cup per burrito
1 avocado or guacamole about 1/4 cup per burrito
1 cup finely chopped cilantro about 1/4 cup per burrito
shredded vegan cheese optional

Instructions

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.
Add the rice, broth, water and tomato and cook, covered until rice is tender and the liquid is absorbed. About 10-15 minutes.
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.
Once the rice and beans are done, add to a large tortilla with your favourite burrito fillings like cilantro, carrot, guacamole, vegan sour cream and salsa, roll up and enjoy!

Video

Nutrition