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
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.