How To Make Vegan Burritos
Made in one pot and loaded with flavor, this vegan burrito recipe is a classic meal prep recipe! Thanks to canned vegetables and beans, the ingredients come together quickly. Plus, you can make lots of them to freeze and have on hand whenever you need a quick meal.
Servings: 6 burritos
Ingredients
- 1 Tbsp olive oil 15 mL
- 1 medium red onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 15-oz can black beans drained
- 1 15-oz can corn drained
- 1 16-oz jar salsa
- 1 ½ cups brown rice 270 g
- 1 1-oz packet taco seasoning
- 3 cups water
- 6 large tortillas we used low carb tortilla wraps
- Additional filling options: guacamole, iceberg lettuce, pico de gallo, vegan sour cream
Instructions
- Flavor Base: Heat 1 Tbsp olive oil in a large saute pan or pot over medium heat. Add 1 medium red onion (diced) and 1 red bell pepper (diced). Cook for 3 to 5 minutes, or until onion is soft. Add 2 cloves garlic and continue cooking for 1 minute.
- Fillings: Add 1 15-oz can black beans (drained), 1 15-oz can corn (drained), 1 16-oz jar salsa, 1 ½ cups brown rice, 1 1-oz packet taco seasoning, and 3 cups water.
- Cook: Stir, cover, and cook at a gentle simmer until rice is fully cooked, 40 to 50 minutes.If water is all gone but rice is not done yet, add more water, ½ cup at a time. If there is still water but rice is finished, remove lid and cook uncovered to reduce the liquid.
- Assemble: Spoon filling onto your tortilla, along with your desired additional fillings (we did guacamole and lettuce). Fold the sides over then roll into burritos.We found this to be easier if you roll the burrito on top of a piece of aluminum foil. Once you roll the burrito, wrap it in foil before cutting in half. This will hold everything together, no matter your burrito rolling skills!
Video
Notes
If you use white rice, reduce cook time to 20 to 25 minutes.
Storage
These burritos will keep in the fridge for up to 3 days, although the tortillas start to get soggy. They’re better kept in the freezer wrapped in foil. Just leave off the lettuce and write the date on the foil. To reheat, microwave without the foil for 1 minute, flip the burrito, and microwave for another 1 minute. Can I make the filling in a slow cooker?
Yes, with a few changes. Saute the vegetables first and then add it all to the slow cooker. You will likely need more water, so monitor it as it cooks for the first time.
These burritos will keep in the fridge for up to 3 days, although the tortillas start to get soggy. They’re better kept in the freezer wrapped in foil. Just leave off the lettuce and write the date on the foil. To reheat, microwave without the foil for 1 minute, flip the burrito, and microwave for another 1 minute. Can I make the filling in a slow cooker?
Yes, with a few changes. Saute the vegetables first and then add it all to the slow cooker. You will likely need more water, so monitor it as it cooks for the first time.
Nutrition
Serving: 1burrito | Calories: 396kcal | Carbohydrates: 73.8g | Protein: 12.3g | Fat: 6.3g | Saturated Fat: 0.7g | Cholesterol: 0mg | Sodium: 878mg | Potassium: 518mg | Fiber: 14.2g | Sugar: 5g | Calcium: 48mg | Iron: 2mg
