Name: Vegan Burritos Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 40 min
Cuisine: Mexican
Ingredients: 1 cup brown rice; 1 14oz can black beans, drained and rinsed; 1 cup corn; 2 tomatoes, diced; 2 avocados, peeled and cut into pieces; 2 small hot chili peppers, chopped; handful of parsley, chopped; juice from ½ lemon; 2 tsp smoked paprika; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp salt (or more to taste); 2 tbsp tomato sauce; 6 tortillas

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Introduction

These vegan burritos are a flavorful and hearty meal perfect for any day of the week. Packed with seasoned rice, black beans, fresh veggies, and creamy avocado, they offer a satisfying balance of textures and tastes.

Ingredients

6 tortillas
1 cup brown rice
1 (14oz) can black beans, drained and rinsed
1 cup corn
2 tomatoes
2 avocados
2 small hot chili peppers
2 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
Handful of parsley
Juice from ½ lemon
1 tsp salt (or more to taste)
2 tbsp tomato sauce

Instructions

Step 1: Rinse and drain the rice. Soak it in 2 cups of water for 1-2 hours, then rinse and drain again. Add the rice and water to a saucepan. Bring to a boil, reduce to a simmer, and cook until the water is absorbed. Stir in tomato sauce, smoked paprika, onion powder, garlic powder, and salt. Let the rice rest for 10 minutes.
Step 2: Rinse and drain the black beans and corn. Dice the tomatoes, chop the parsley and hot chili peppers. Peel and cut the avocados into pieces, then squeeze lemon juice over them to prevent browning.
Step 3: In the center of each tortilla, spread a portion of the seasoned rice, black beans, corn, tomatoes, parsley, hot peppers, and avocado.
Step 4: Wrap the tortilla burrito-style, folding the sides in and rolling tightly from one end to the other.
Step 5: Heat a skillet over medium heat and warm the burritos for about 2 minutes on each side until they develop a golden color. Serve immediately and enjoy!

Tips & Variations

For extra flavor, add a squeeze of lime and a sprinkle of cumin to the rice mixture.
Swap brown rice for quinoa or cauliflower rice for a different texture.
Use mild peppers if you prefer less heat, or omit hot peppers altogether.
Add fresh salsa or hot sauce on the side for additional zest.

Storage

Store leftover burritos in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through. To keep tortillas from becoming soggy, warm them separately before assembling if eating later.

How to Serve

The image shows three stacked burrito halves on a white marbled surface. Each burrito has a soft, light brown toasted tortilla wrap with a slightly crispy texture. Inside, there are three main visible layers: the bottom layer is a grainy, reddish-brown filling that looks like seasoned rice or grains; the middle layer is a mix of black beans and bright yellow corn kernels, adding round shapes and a shiny texture; the top layer contains chunks of red tomato and green avocado, along with some green spinach leaves visible in the middle burrito. The cross-sections reveal a colorful, fresh mix inside each wrap, with a natural, appetizing look. Some loose corn kernels and a small green leaf are scattered around on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burritos ahead of time?

Yes, you can prepare the filling in advance and assemble the burritos when ready to eat. For the best texture, heat the tortilla and filling separately before rolling and serving.

Are these burritos gluten-free?

The recipe is naturally gluten-free except for the tortillas. Use corn tortillas or gluten-free wraps to make the dish gluten-free.