breakfast
Vegan Burrito
This vegan burrito recipe is a delicious lunch or dinner. It has a flavorful filling made from Spanish rice, seasoned black beans, guacamole, pickled onions, and fresh veggies. Feel free to prep the components ahead of time for quick and easy assembly!
Ingredients
- 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
- For the Peppers:
- 2 teaspoons extra-virgin olive oil
- 2 red bell peppers, stemmed, seeded, and sliced into thin stips
- Sea salt and freshly ground black pepper
- For the Burritos:
- 6 large flour tortillas
- Spinach or lettuce
- Spanish Rice, or Cilantro Lime Rice
- Guacamole
- Pickled Red Onions
Directions
- 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.
- 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.
- 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.
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