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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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.