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Vegan Burrito

A quick and nutritious homemade vegan burrito filled with black beans, corn, and spices, topped with avocado and salsa.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Filling Ingredients

  • 1 cup cooked rice Feel free to substitute quinoa for rice.
  • 1 can black beans, rinsed and drained Be sure to drain the black beans well.
  • 1 cup corn, frozen or canned
  • 1 piece bell pepper, diced
  • 1 piece avocado, sliced
  • 1 cup salsa
  • 1 teaspoon cumin Experiment with different spices for extra flavor.
  • 1 teaspoon chili powder
  • 4 large tortillas
  • Fresh cilantro, for garnish Optional for garnish.

Instructions

Preparation

  • In a bowl, mix together the cooked rice, black beans, corn, diced bell pepper, cumin, and chili powder.
  • Lay out the tortillas on a flat surface.
  • Spoon the mixture onto the center of each tortilla.
  • Add sliced avocado and a spoonful of salsa on top of the filling.
  • Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top.
  • Serve with extra salsa and garnish with fresh cilantro.

Notes

To elevate your burrito experience, consider serving these with a side of guacamole or crispy tortilla chips. Leftovers can be wrapped and stored in the refrigerator for up to three days or frozen for up to a month. To reheat, unwrap and warm in the oven or microwave.