Plant-Based Burritos

Flavor-Packed Plant-Based Burritos You’ll Crave

Ever had a burrito that wraps all your cravings into one neat package? These Plant-Based Burritos are here to turn your dinner routine upside down! They’re quick, easy, and bursting with vibrant flavors, making them a household favorite that’ll leave you dreaming of your next bite.

Why Make This Recipe

Why will this burrito recipe rock your world?

• Easy Cleanup: Who loves scrubbing pots after dinner? Not us! This one-pan wonder makes your post-dinner cleanup a breeze.
• Budget-Friendly: Packed with simple ingredients, these burritos won’t break the bank. You’ll save that cash for fancy toppings instead!
• Family-Friendly: Kids (and adults) love a good burrito! Feel free to get everyone involved in rolling them up for some family fun.

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup cooked rice
• 1 can black beans, rinsed and drained
• 1 cup corn, frozen or fresh
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Whole wheat tortillas
• Fresh cilantro, chopped (optional)
• Avocado, sliced (optional)
• Salsa (optional)

Directions

Let’s get rolling with these delicious burritos!

1. In a skillet, sauté onion and garlic until translucent.
2. Add bell pepper, corn, black beans, cumin, paprika, salt, and pepper. Cook for 5-7 minutes.
3. In a large bowl, mix the cooked rice with the sautéed mixture.
4. Warm the tortillas until pliable.
5. Spoon the filling into each tortilla; add optional toppings like cilantro, avocado, and salsa, then roll them up.
6. Serve immediately or wrap for meal prep.

How to Make Plant-Based Burritos (Overview)

Making these burritos is as easy as 1-2-3 (okay, it’s actually 6 but you get the point!). Start by sautéing your aromatics – think onion and garlic – to build a flavor base. Then, toss in your colorful veggies and beans for a hearty filling. Once that’s mixed with the rice, it’s time to warm up those tortillas. Pro tip: Don’t skip toasting the garlic — it makes all the difference in those savory flavors!

How to Serve Plant-Based Burritos

These burritos deserve a moment in the spotlight. Serve them with a vibrant salad, some crispy tortilla chips, or simply drench them in salsa. Imagine biting into that soft tortilla filled with colorful goodness, the aroma wafting through the air. Add a sprinkle of fresh cilantro or a slice of avocado for a creamy finish. Divine!

How to Store Plant-Based Burritos

Got leftovers? Lucky you! These burritos keep well in the fridge for about 3-4 days or freeze for up to three months. When you’re ready to enjoy again, just pop them in the microwave or a warm skillet until heated through. Easy-peasy!

Tips to Make Plant-Based Burritos

• Use up leftover rice: Perfect way to avoid waste and get a meal on the table fast!
• Swap the beans: Feel free to use pinto or even chickpeas for a twist.
• Texture boosts: Add some crunch with nuts or seeds in the filling.
• Vegan option: This recipe is already plant-based, but if you want creamy richness, try adding nut cheese!
• Spice it up: Add some heat with jalapeños or your favorite hot sauce. 🔥

Variation

Feeling adventurous? Change it up with some Mediterranean flair by swapping black beans for chickpeas, adding feta cheese, and tossing in some spinach. Or, switch to a taco-style burrito using taco spices! The world is your burrito!

FAQs

Can I use any kind of beans?
Absolutely! Use what you have on hand. Pinto or kidney beans work great too.

Can I make these ahead of time?
Sure! Prepare the filling and store it in the fridge. Just warm it up and fill your tortillas when you’re ready to eat.

How do I freeze burritos?
Wrap each burrito tightly in foil or plastic wrap before putting them in a freezer bag. They’ll keep for up to three months!

📌 Pin this recipe for your next cozy dinner night!

Plant-Based Burritos

These quick and easy Plant-Based Burritos are packed with vibrant flavors and are a household favorite that the whole family will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Burrito Filling

• 1 cup cooked rice Use leftover rice if available
• 1 can black beans, rinsed and drained Can substitute with pinto or chickpeas
• 1 cup corn, frozen or fresh Fresh corn can enhance flavor
• 1 piece bell pepper, diced Any color bell pepper works
• 1 small onion, diced Can use yellow or white onion
• 2 cloves garlic, minced Sauté for best flavor
• 1 teaspoon cumin Adds warm flavor
• 1 teaspoon paprika For a smoky flavor
• to taste Salt and pepper Adjust for personal preference
• 4 pieces Whole wheat tortillas Can substitute with other types of tortillas

Optional Toppings

• 1 bunch Fresh cilantro, chopped Adds freshness
• 1 whole Avocado, sliced For creaminess
• 1 cup Salsa Serve with burritos

Method

 

Preparation

1. In a skillet, sauté onion and garlic until translucent.
2. Add bell pepper, corn, black beans, cumin, paprika, salt, and pepper. Cook for 5-7 minutes.
3. In a large bowl, mix the cooked rice with the sautéed mixture.
4. Warm the tortillas until pliable.
5. Spoon the filling into each tortilla; add optional toppings like cilantro, avocado, and salsa, then roll them up.
6. Serve immediately or wrap for meal prep.

Notes

Store leftovers in the fridge for up to 3-4 days or freeze for up to three months. Reheat in microwave or skillet before serving. Feel free to customize fillings and toppings to personal taste.