Vegan Black Bean Burritos
These vegan black bean burritos are a quick, easy, and satisfying weeknight meal that will please the whole family. They are completely customizable, so everyone gets exactly what they want!
Servings: 4 burritos
Calories: 234kcal
Equipment
Ingredients
- 1 tbso olive oil
- ½ cup red onion diced
- ½ cup red bell peppers diced
- 1 can black beans drained and rinsed
- 1 cup frozen corn
- ½ cup zucchini diced
- 1 teaspoon cumin
- 2 teaspoon chili powder add
- ½ tsp garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 whole wheat tortillas
Optional Fillings
- 1 cup brown rice
- ½ cup guacamole
- ¼ cup salsa
- ¼ cup vegan sour cram
- ¼ cup cilantro roughly chopped
Instructions
- Heat a large skillet over medium-high heat with the olive oil. Add the diced red onion and diced red bell peppers to the skillet. Cook for about 5 minutes until they soften.
- Add the drained and rinsed black beans, frozen corn, diced zucchini, cumin, chili powder, garlic powder, salt, and pepper to the skillet. Stir well to combine and cook for another 5-7 minutes, or until the vegetables are cooked and the beans are heated.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds or heating them on a dry skillet for 10-15 seconds on each side.
- To assemble the burritos, spoon the bean and vegetable mixture onto the center of each tortilla. Add any desired toppings, such as brown rice, salsa, guacamole, diced tomatoes, cilantro, or vegan sour cream.Roll up the tortilla, tucking in the sides as you go to create a burrito shape.
- Warm on the dry skillet to create a crispy finish. Serve warm.
Video
Notes
Expert Tips for Making Vegan Black Bean Burritos
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- Be mindful of how much you're putting in your burrito. Overfilling it can make it hard to roll and eat. Aim for a balance of ingredients so you can easily wrap it up.
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- Warm your tortillas before filling them. You can do this by briefly heating them in a dry skillet, in the oven, or in the microwave. Warm tortillas are more pliable and less likely to tear.
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- Layering is key to a well-structured burrito. Start with a thin layer of rice (if you're using it), followed by beans, and then your favorite toppings. If you're using vegan cheese add that to the top as the melted cheese will help hold the burrito together.
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- When rolling your burrito, fold in the sides first, then fold the bottom flap over the filling and roll it tightly. Tuck in any escaping ingredients as you go. A tight roll helps keep everything together.
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- If you like, you can grill or pan-sear your burrito after rolling it. This gives it a crispy exterior and a warm, melty interior. Just make sure to use a non-stick pan and press it down gently as it cooks.
- Store the tortillas and the filling in separate containers. Store the filling in an airtight container in the refrigerator for up to 4 days. Store the tortillas in an airtight bag either at room temperature or in the refrigerator to elongate its freshness.
Nutrition
Calories: 234kcal | Carbohydrates: 41g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 326mg | Potassium: 540mg | Fiber: 10g | Sugar: 2g | Vitamin A: 991IU | Vitamin C: 31mg | Calcium: 58mg | Iron: 3mg