vegetarian burritos

The filling for these vegan burritos is ULTRA flavorful, satisfying and easy to make. The mixture can be made on the stove top or using an Instant Pot. No one will miss the meat and dairy!

Vegan Burritos

olive oil

red onion, chopped

red bell pepper, chopped small

garlic,

black beans, drained and rinsed

brown rice

corn (frozen, fresh or canned)

kale

oz medium style salsa

water

cumin

chili powder

smoked paprika

burrito sized flour tortillas (*use gluten free if needed)

lettuce

Vegan Sour Cream

vegan cheese shreds

avocado

chopped cilantro, diced tomatoes, chopped green onions, jalapeno slices

hot sauce

In a large pot with a lid, add the olive oil and warm over medium heat. Add the chopped onion, red pepper and garlic and saute for 2-3 minutes, stirring constantly.

Now add the beans, rice, corn, kale, salsa, water, spices and salt. Stir, then turn the heat to high and bring to a boil. Lower the heat, place the lid on and simmer for about 45 minutes until the rice is cooked. Remove from heat and let the mixture sit for an additional 10 minutes. Now stir the mixture and serve.

Stove top instructions

Press the saute function on the Instant Pot and warm the olive oil in the inner pot. Add the onion, red pepper and garlic and saute for 2-3 minutes. Turn off the Instant Pot for a moment. Add a few tablespoons of water and scrape any stuck pieces of vegetables to de-glaze the pot and prevent a burn message.

Now add all the remaining burrito filling ingredients to Instant Pot, give it a little stir, place the lid on, turn valve to seal and set to high pressure for 24 minutes. Let pressure release naturally (usually this takes about 10 minutes). Carefully remove the lid and stir.

To make using an Instant Pot

Spoon some of the mixture into the centers of the tortillas. Add whatever additional toppings you&#039;d like such as vegan sour cream, vegan cheese shreds, lettuce, etc. Fold two sides over the filling and roll up. Enjoy!

Assemble the burritos

Simply roll burritos with only the mixture and no additional toppings. Wrap each burrito in foil, then place them in a large freezer safe bag. Reheat in the microwave for about 2 minutes until warm.

Freezer burritos

These Vegan Burritos are packed with a super easy walnut meat, cheese, beans, seasoned rice, salsa and guac and are loaded with flavour! They are great for meal prep, are comforting and are great for lunches or dinners.

raw walnuts (soaked overnight

onion

garlic (peeled and minced)

soy sauce

liquid smoke soy sauce

garlic powder

paprika

sea salt

black pepper

black beans (about 1 can)

rice

salt and pepper

tomato paste tomato sauce

burrito wraps

salsa

guacamole (homemade

vegan cheese

lettuce (shredded

hot sauce jalapenos

lime crema

In a food processor, add the drained walnuts, 1 tablespoon of oil and the 2 tablespoons of water and pulse about 10 to 20 times until it is ground down into a kind of mince.

In a pan over medium heat, add the last tablespoon of oil. When hot, add in the onion and garlic and saute for about 5 minutes. Add in the walnut meat, stir to combine, and then add in the soy sauce, liquid smoke, chili powder, garlic powder, paprika, cumin, sea salt and ground black pepper. Add in the black beans, stir, and allow to saute for another 5 minutes. Taste and add more seasonings if desired. Remove from heat and set aside.

Vegan Walnut Meat

In a separate bowl, add the tomato paste/sauce, paprika, salt and pepper to the warm rice. Stir to combine and set aside.

Seasoned Rice

Heat the pan over medium heat one more time. Place a wrap in the heat for about 15 seconds on each side to heat up. Or, microwave the wrap for about 15 seconds. This helps to make the wrap more flexible and less likely to tear. Set on a plate or board to assemble.

Divide the ingredients equally between your wraps. Assemble the ingredients around in a line so it&#039;s easy to remember what to add.

Layer them:Burritos Seasoned RiceWalnut Meat (or crumbled veggie burgers)LettuceCheeseSalsaGuacHot Sauce/JalapenosLime Crema

Place the ingredients in a narrow line, and position your hands so that they are on either side of that line. Then fold the burrito in on the sides of the line, tucking it in, then rolling up the bottom flap of the burrito, rolling away from you. Slowly tuck and wrap, wrapping tightly over the filling, until fully rolled up. Wrap up, cut in half, and enjoy! You can also serve the ranch dressing on the side.

Heat back up the pan over medium heat and lightly oil. Back in the pan, place the burrito seam down, and let it cook for about 2 to 3 minutes until the wrap is fully sealed and the burrito is golden brown. Flip, and do the other side for 2 minutes.

Repeat the same for all the burritos. Slice the burrito in half, wrap in foil (optional), and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1649719096/ptwdd54nn8us6cpmln0h.mp4

This flavorful Vegetarian Red Beans and Rice Burritos recipe is quick and easy to make. 

Vegetarian Red Beans and Rice Burritos

tbsp oil

onion (chopped)

garlic (chopped)

red pepper (chopped)

tsp seasoning with chili

tsp cumin

19 oz can red beans

rice (cooked)

cheese

salsa of commerce

sour cream

Heat the oil in a large skillet over medium-high heat. Add onion, garlic, pepper, chili powder, and cumin. Sauté until onion and pepper are tender.

Drain and rinse the red beans. Add the beans and cooked rice to the onion mixture.

Reduce heat and cook over medium heat for 2 to 3 minutes, until the mixture is hot, stirring constantly. Remove from heat.

Place about 1/2 cup of the rice mixture and 1/4 cup of cheese in the center of each tortilla.

Wrap the tortilla on itself and top with 2 tablespoons of salsa and sour cream.

These fast Black Bean Burritos are packed with Tex-Mex/Mexican-inspired flavours and are made with wholesome, budget-friendly ingredients. The black bean filling is freezer-friendly, making these burritos perfect for meal prep. The tortillas are served with a creamy avocado dip for the perfect weeknight family dinner.

Black Bean Burritos

½ red onion, finely diced

tsp garlic

red capsicum (bell pepper), finely diced

tsp sweet paprika

oregano

onion powder

tsp sea salt flakes

tomato paste (concentrated puree)

(60 ml) water

tomato, finely diced

coriander (cilantro), finely chopped

lime juice

sea salt flakes

(80 g) plain Greek yoghurt

coriander (cilantro)

flour tortillas

(370 g) cooked rice

(100 g) shredded melting cheese

Lime wedges

Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the onion, garlic and capsicum and cook, stirring, for 1–2 minutes until softened. 

Add the black beans, paprika, cumin, oregano, garlic powder, onion powder, salt and pepper. Cook for 1 minute. 

Stir the tomato paste and the water through. Bring to a simmer, then reduce the heat to low and simmer for 4–6 minutes until the sauce has thickened. Set aside to cool slightly. 

Black bean filling

Add the salsa ingredients to a medium bowl and toss with a spoon until well combined.

Tomato salsa

Place all the dip ingredients in a food processor, except for the water, and blend for 2 minutes until smooth. Add the water,1 tablespoon at a time, blending after each addition, until you have reached your desired consistency. 

Avocado dip

Place the flour tortillas on a flat work surface and place ½ cup (45 g) of the cooked rice just below the centre, then top with one-quarter of the shredded cheese. Top with one-quarter of the black bean mixture and one-quarter of the tomato salsa. 

Fold up the bottom of the tortilla high enough to just cover the filling, then fold the sides in and roll up tightly. 

Preheat a large, deep, heavy-based frying pan over medium heat. Add the burritos to the pan, seam-side down. Cook for 1–2 minutes until golden, then flip and cook for another 1–2 minutes until golden on the other side. 

Serve with avocado dip and extra lime wedges. 

To assemble

My kids loved it - and they are fussy! 
Didn’t have any ripe avocados so just used avo dip.

These are utterly fantastic! Taste so yummy, I've bulk made a bunch for the freezer (beans, rice and cheese only to be freezer friendly) and they're even better heated up in the microwave for lunches with a greek yoghurt dipping side - just make sure you take out of the tinfoil before doing this, I wrap mine in baking paper under the tinfoil. The beans taste great as nachos as well.

Excellent dinner! Kids enjoyed it as well which is always so nice! Thank you!!

This were absolutely AMAZING!!! And my 7 yr old loved them- so huge win!

A hit with the kids and husband! 
We freeze the extra for a busy weekday night dinner.

These were delicious- the extra steps for the salsa/avocado dip are totally worth it.

Absolutely delicious, simple and easy to prepare. That avocado dip really elevates the meal. It’s an explosion of flavours which all complement each other so well.

These were delicious! I made double the recipe and individually wrapped them (without the tomato salsa) and froze. In the morning, I take one or two out of the freezer to defrost for the work from home contingent. By lunch time, 2 mins in the panini press is all that’s needed for a filling and nutritious lunch. I have even thrown “leftovers” in where available, cubed potatoes, nacho beef, whatever may be sitting the fridge and would work well in the wraps when I’m prepping them. If your kids would eat these cold, they would be a fantastic packed lunch too!

https://www.youtube.com/watch?v=16sCmE4sxKk

Black Bean Burritos

Black Bean Filling
1 tablespoon olive oil
½ red onion, finely diced
1 tsp garlic, freshly minced
1 red capsicum/bell pepper, finely diced
800 g black beans (2 x 400 g/14 oz tins), rinsed and drained
2 tsp sweet paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
2 tbsp tomato paste
¼ cup (60 ml water

Tomato Salsa
1 tomato, finely diced
¼ bunch coriander/cilantro, finely chopped
½ red onion, finely diced
1 tbsp lime juice
½ tsp salt
 
Avocado Dip
⅓ cup (80 ml) plain yoghurt
1 avocado
¼ bunch coriander/cilantro
1 tbsp lime juice
½ tsp salt
½ tsp black pepper
2–4 tbsp water, as required

To assemble
4 flour tortillas
2 cups cooked rice (or 1 x 250 g/9 oz microwave rice packet)
1 cup (100 g) shredded melting cheese
 
View the full recipe here! 👇🏻
https://simplehomeedit.com/recipe/black-bean-burritos/
 
Want more? I have a cookbook! THE SIMPLE DINNER EDIT is now available! It’s filled with over 80 easy, delicious dinner ideas and time saving tips. Available at all major retailers where books are sold. 👇🏻
https://simplehomeedit.com/the-simple-dinner-edit/

Top 4 vegetarian burritos recipes from across the web

The most viewed vegetarian burritos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Burritos

Vegan Burritos

Vegetarian Red Beans and Rice Burri...

Black Bean Burritos

Top 4 vegetarian burritos recipes from across the web

The most viewed vegetarian burritos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Burritos

Vegan Burritos

Vegetarian Red Beans and Rice Burri...

Black Bean Burritos

The most viewed vegetarian burritos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine