Vegan Burrito
Total Time
1 hr
Prep Time
30 mins
Cook Time
30 mins
Rating
4.56 out of 5 stars
(9)
Ingredients
6 servings
- 1½ cups cooked black beans, drained and rinsed
- 1 tablespoon fresh lime juice
- 2 teaspoons Taco Seasoning
- 1 teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- 2 teaspoons extra-virgin olive oil
- 2 red bell peppers, stemmed, seeded, and sliced into thin strips
- Sea salt and freshly ground black pepper
- 6 large flour tortillas
- Spinach or lettuce
- Spanish Rice, or Cilantro Lime Rice
- Guacamole
- Pickled Red Onions
- Fresh cilantro leaves
- Jalapeño peppers, thinly sliced
- Homemade Salsa, Tomatillo Salsa, or Corn Salsa, for serving
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Preparation
Step 1
Make the beans: In a medium bowl, stir together the black beans, lime juice, taco seasoning, olive oil, and salt. Set aside to marinate while you prepare the other components.
Step 2
Make the peppers: Heat the olive oil in a large skillet over medium heat. Add the peppers, a pinch of salt, and several grinds of pepper. Cook, stirring occasionally, for 8 to 10 minutes, or until the peppers are soft and browned in places. Remove from the heat and season to taste.
Step 3
Assemble the burritos: Fill the centers of the tortillas with a layer of spinach, a scoop of rice, some of the beans, the peppers, guacamole, pickled red onions, cilantro, and jalapeños. Tuck and roll closed. Serve with salsa.
Step 4
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Chef's notes
Switch the rice to cilantro lime rice instead of Spanish rice.
Use creamy, cumin-spiced pinto beans instead of black beans.
Substitute spinach with lettuce, or add corn salsa, pico de gallo, or roasted broccoli.
Add vegan sour cream or shredded vegan cheese instead of guacamole.
Make it gluten-free by using gluten-free tortillas or turning it into a burrito bowl.
